Take a kadai and add in crushed pineapple and heat it up.

Add in turmeric powder, chilli powder, salt, sugar and mix well.

Cover and cook for 5-10 mins until the pineapple is cooked.

Meanwhile make a smooth paste out of coconut, cumin seeds, green chilli by adding some water.

After the pineapple is cooked add the coconut paste to this and cook for 5 mins more mins.

Switch off the flame and add in the curd. Mix well.

Now make tempering by heating oil and crackling some mustard seeds, cumin seeds, asafoetida and curry leaves.

Pour this over the pachadi and mix well.

Serve this with rice and any gravy.