Cook the Book: Yogurt with Pineapple

Ingredients

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

Equipment

• bowl
• frying pan
• whisk

Directions

1. Put the pineapple, sugar, and 1/2 cup water in a pan and bring to a simmer.Stir and cook over low heat until the liquid evaporates, about 10 minutes.
2. 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 untilsmooth and creamy.
4. 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. Whenhot, 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.
6. Now pour all the contents of the frying pan into the bowl of pineapple yogurt and stir it in.