Peel and dice the pineapple
Add this into the cooking pot, add turmeric salt and water and cook till fork tender.
Meanwhile, grind the ingredients for the coconut masala into a smooth paste with minimal water.
When the pineapple is cooked, simmer the heat and add the coconut masala paste
Let this cook at low heat and slowly bubble up.
In a seperate pan add the coconut oil and bring to heat.
When the oil is hot add the mustard seeds to crackle.
To this add the urad dal, dry red chilles and curry leaves and roast till the urad dal is slightly golden.
Pour this tempering over the pineapple curry that is cooking.
Remove from heat and cover and keep for 2-3 minutes.
The curry is now ready to serve.