Cook the Book: Yogurt with Pineapple
Cook the Book: Yogurt with Pineapple is a gluten free and vegetarian morn meal. One serving contains 165 calories, 3g of protein, and 7g of fat. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up yogurt, curry leaves, chili, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
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.
Add the coconut and stir once or twice. Take off the heat and set aside to cool.
Put the yogurt in a bowl and beat lightly with a fork or whisk untilsmooth and creamy.
Add the salt, green chili, and cooled pineapple-coconut mix. Stir to mix.
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.
Now pour all the contents of the frying pan into the bowl of pineapple yogurt and stir it in.