Chop the pineapple to small pieces. Cook the pineapple with a pinch of salt, turmeric powder, red chilli powder and jaggery. Sprinkle water in between. Close the vessel and cook.
Meanwhile Grind coconut, cumin seeds and mustard seeds and half of curd to a fine paste and keep it ready.
Once pineapple is cooked. i.e., it becomes soft and mashable. Add the ground coconut paste. Cook until raw smell goes off. Stir occasionally.
Now add remaining curd,mix well and cook for a min in simmer until it blends well. Do not boil after adding curd as it tends to curdle and spoil the texture of the curry.
Season with mustard seeds,red chilli and curry leaves spluttered in coconut oil. Add it to the pachadi.