Method of Preparation :
Remove the skin of pineapple and slice into thin pieces. Fry udid dal in little oil till red colour. Grind it with pepper. Keep it aside.
Squeeze tamarind in water. Add pineapple, turmeric powder and salt to the tamarind water and boil. When it is half cooked, add chilli, pepper and jaggery powder. Mix well and boil until the mixture thickens. Add dal-pepper paste and boil again. Pour the coconut milk and stir well. When the mixture becomes curdy remove from fire. Season mustard, dry chilllies and curry leaves in coconut oil and pour it over the pineapple curry.