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“This is from today's Weekend magazine. Preparation time does not include refrigeration time.”
READY IN:
25mins
SERVES:
1-2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a pan.
  2. Add mustard seeds.
  3. Allow to splutter.
  4. Once they stop spluttering, add ginger, chopped pineapple and the pineapple syrup.
  5. Simmer on low heat for 3 minutes or until thick.
  6. Remove from heat.
  7. Allow to cool.
  8. Pour into a bowl that has the beaten yogurt.
  9. Add salt, red chilli powder and curry leaves.
  10. Mix well.
  11. Garnish with a few slices of pineapple from the can.
  12. Serve chilled.

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