Take the pineapple in a thick bottomed pan (stockpot / kadai). Add chili powder, turmeric powder a pinch of salt and 2 C water to it . Bring to boil and let it simmer covered for 10 minutes or until the pineapple is cooked through.
While the pineapple is cooking , grind together the coconut, cumin seeds and mustard seeds. Add a few tablespoons of water to the mix and grind it into a thick paste.
Beat the yogurt with a spoon or fork until it is smooth.
Add the ground coconut to the cooked pineapple. Mix and taste. The curry should be lightly sweet at this point . If needed add a little sugar or jaggery . Adjust salt. If the curry looks dry add a little water.
Increase the heat lightly and bring it back to slow simmer . Cover and let it simmer for a few minutes.
Uncover , taste to make sure that the raw taste does is gone. If needed cook for a few more minutes. Take off the heat and mix in the beaten yogurt as necessary. Taste and adjust salt if needed.
In a small pan (kadai/mini wok) heat 1- 2 tbsp of coconut oil . When the oil is hot add the mustard seeds followed by the fenugreek seeds. Once it splutters tear the dry red chilies into small pieces and add to the hot oil followed by the curry leaves. Turn off the heat as the chilies begin to smoke and the curry leaves turn crisp.
Nutritional label for informational purposes only . Actual values will vary depending on the products used and serving size.