Boil the pineapple along with turmeric powder and sugar until soft.

Meanwhile, grind grated coconut, green chillies, salt and yoghurt in the blender. Keep aside.

Once the pineapple is completely cooked, add this ground mixture and cook on low flame for 3 - 4 mins.

Heat oil in another pan.

Splutter mustard seeds, red chillies and curry leaves.

Add this into the pineapple and mix well.

:- If you want the pachadi to be dry, allow the mixture to dry on the stove on a very low flame.