South Indian style Pineapple Curry

Serves: 3–4 | Time: ~30–35 min

Taste: sweet-sour pineapple with South Indian tadka.

Steps

In a dry pan, lightly roast the sesame seeds for 20–30 seconds (optional).
In the same pan (or another), add:
cumin seeds, curry leaves, urad dal, chana dal
Roast for 1–2 minutes until dals turn slightly golden and aromatic.
Add grated coconut, dried red chili, and roasted sesame seeds.
Switch off heat and let it cool slightly.
Grind into a smooth paste (add a few tablespoons water only if needed).

Heat a pan on medium heat.
Add mustard seeds. When they splutter, add curry leaves.
Add chopped pineapple, salt, and turmeric.
Mix well and cook 2–3 minutes.
Add the coconut paste to the pan.
Add water to make it slightly watery/gravy (start with 1/2 cup, then adjust).
Simmer on low heat for 8–12 minutes, stirring occasionally, until:
pineapple becomes tender
curry thickens to your preferred consistency
Taste and adjust salt/spice.
Turn off heat and let it rest for 5 minutes before serving.

Serve with: rice, chapati, dosa, idli, or curd rice.

If you tell me “with tomato or without tomato” and whether you want it dry or gravy, I can tune the water amount.

Vitamin C: supports collagen formation and helps with a brighter complexion.
Bromelain (enzyme): may gently exfoliate dead skin and can help reduce dullness (results vary).
Antioxidants: help protect skin from oxidative stress.
Soothing effect (some people): fresh pineapple can feel refreshing on oily or uneven skin.

Caution: Pineapple can be irritating (acid + enzymes), especially on sensitive skin. Always patch test.

Nutrition depends mostly on how much coconut and oil you use.

Assuming: ~150–200 g pineapple + ~2–3 tsp oil + ~1/4 cup coconut, and no heavy cream.

If you share your exact amounts of coconut and oil, I can calculate closer.