First, add coconut, cumin seeds, mustard seeds, green chilli, and water to a mixie ajr; grind and keep aside
add 1/2 cup of water to a wide heavy bottomed pan and boil
furthermore add turmeric powder, jaggery, and pineapple; mix well
cover and cook for 5 minutes or till you they cook to soft press stage
meanwhile, Whisk the curd well and keep it aside
add ground coconut; give a quick mix
furthermore, add 1/3 cup of water and the required salt; mix well
boil for 5 minutes or till the raw smell goes off and it comes together
turn off the stove
whisk the curd again
gradually add the cooked pineapple coconut mixtures; mix well and keep aside
add oil and heat
furthermore, add mustard seeds and splutter
add curry leaves and red chilli; mix well and roast
transfer to the pachadi