Name: Pineapple
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 4 large Pineapple (ripe, peeled and chopped); 10 cups Yogurt (Curd) (thick, preferably homemade); 5 cups Sugar (adjust based on pineapple sweetness); 5 tsp Salt (to taste); 5 tsp Cumin Powder (roasted and ground); 10 tbsp Oil (for tempering); 5 tsp Mustard Seeds (for tempering); 10 number Dried Red Chilies (broken, for tempering); 5 sprigs Curry Leaves (for tempering)

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How to Prepare

Peel and finely chop the pineapple into small pieces.
In a saucepan, cook the pineapple with 2 cups of water and 1 cup of sugar over medium heat until soft (about 10 minutes).
In a small bowl, mix 2 cups of yogurt with 1 tsp of salt and 1 tsp of cumin powder.
Add the cooked pineapple mixture to the yogurt and mix well.
Heat 2 tbsp of oil in a small pan, add 1 tsp of mustard seeds, and let them splutter.
Add 2 dried red chilies and a few curry leaves to the pan, sauté for 30 seconds, then pour this tempering over the pineapple-yogurt mixture.
Stir everything together and refrigerate for 1 hour before serving.