Heat 1 tbsp oil in a pan. Add 1 tbsp urad dal, 1 tbsp chana dal, 6-8 dry red chilies, 8-10 curry leaves, and 1 tbsp sesame seeds. Sauté until dals turn golden brown. Add 1/2 cup grated coconut and continue to sauté until coconut is lightly browned. Allow the mixture to cool and then blend with water to form a smooth paste.

In a separate pan, heat 2 tbsp of oil. Add 1 tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, 8-10 curry leaves, and a pinch of asafetida. Let them splutter. Add 1/2 tsp turmeric powder and mix well.

Add 2 cups chopped pineapple cubes and sauté for a few minutes until they are lightly cooked.

Pour the blended masala paste into the pan with pineapple. Add salt to taste and mix well.

Pour in 1 cup of water, stir, and bring the mixture to a gentle boil.

Reduce the heat to a simmer, cover the pan, and let it cook for about 15-20 minutes or until the pineapple is tender.

Add 1 tbsp jaggery for a hint of sweetness and adjust the taste accordingly.