Pineapple Pulissery / Pineapple in yogurt

Ingredients :-
1.Pineapple - 1 (medium ripe)
2.Yogurt  - 2 cups
3.Coconut Milk - 1 cup
4.Greenchillies - 3-5 (or to taste)
5..Garlic - 2
6. Turmeric powder - 1/2 - 3/4 tspn
7.Cumin (jeera) powder - 1-2 tspns ( or to taste)
8.Oil - 2-3 tbspns
9.Salt - to taste

For tadka (final garnishing)
1.Mustart seeds - 1/2 tspn
2.Fenugreek (methi) seeds - a pinch ( may be 5-10 in numbers)
3.Whole redchillies - 3-4 nos
4.Small pearl onions - 1-2 nos (thinly sliced)
5.Curry leaves - 1 string

Preperation :-

1.Cut pineapple into chunk pieces.
2.Cook it with 1/4 tspn of turmeric powder, 1/2 tspn jeera powder, 2 sliced greenchillies, and salt to taste.
3.Meanwhile, grind rest of the green chillies with garlic, cuminpowder.
4.Now mix coconut milk, yogurt and the paste made above. Beat it in a blender till everything is well mixed.
5.Once when the pineapple is cooked well and 3/4th of the water in it is evaporated, reduce the flame into low and add the mix made above.
6.Stirr it well and keep stirring till it is warm to hot but do not let it boil.
7.Now heat oil in a pan or kadai and splutter mustard seeds.
8.Add methi seeds and fry it for few seconds till it is lightly brown in colour.
9.Add sliced small pearl onions to this and fry it till it is golden brown in colour.
10.Now add whole red chillies and curry leaves and fry it for a few seconds.
11.Switch off the stove and add this tadka to the curry made above .
12.Stirr it before serving.

NB :- Add slightly sour ripe mangoes instead of pineapple to make mambazhapulissery .