Cook The Book: Yogurt With Pineapple

• 2 cups fresh pineapple cut into 1/2-inch cubes
• 2 tablespoons sugar
• 3 tablespoons finely grated coconut (use the frozen kind or use desiccated coconut)
• 1 cup plain yogurt
• 1 1/4 to 1 1/2 teaspoons salt
• 1 fresh hot green chili (such as bird'seye), finely chopped
• 1 tablespoon olive or canola oil
• 1/2 teaspoon whole brown mustard seeds
• 1/4 teaspoon whole cumin seeds
• 2 hot dried red chilies
• 10 fresh curry leaves or 6 fresh basil leaves
• 2 tablespoons finely sliced shallots or onions cut into fine half rings

1. Put the pineapple, sugar, and 1/2 cup water in a pan and bring to a simmer.
2. Stir and cook over low heat until the liquid evaporates, about 10 minutes. Add the coconut and stir once or twice. Take off the heat and set aside to cool.
3. Put the yogurt in a bowl and beat lightly with a fork or whisk until
4. smooth and creamy. Add the salt, green chili, and cooled pineapple-coconut mix. Stir to mix.
5. Put the oil in a small frying pan and set over medium-high heat. When
6. hot, scatter in the mustard seeds, cumin seeds, and red chilies. As soon as the mustard seeds start to pop, a matter of seconds, add the curry leaves and shallots. Turn heat to medium. Stir and cook until the shallots start to brown.
7. Now pour all the contents of the frying pan into the bowl of pineapple yogurt and stir it in.

fresh pineapple, sugar, coconut, plain yogurt, salt, green chili, olive, brown mustard seeds, cumin seeds, red chilies, curry, shallots

Taken from www.seriouseats.com/recipes/2011/03/yogurt-with-pineapple-raita-recipe.html (may not work)