In a pan on medium heat, cook pineapple and plantain by adding turmeric powder, red chili powder and a little salt with ½ cup water. Close the lid and cook well until it turns mushy.

In the meantime, grind coconut, mustard seeds, and green chilies with 2 tbsp of water, into a smooth paste. Keep aside.

Once the pan ingredients are cooked, mash with the back of a wooden spoon or a masher for a thicker consistency.

Add the grinded paste to the pan, mix well and allow it to cook for 2-3 mins until the raw smell of the paste subsides.

Add sugar / jaggery to the curry for more sweetness per your choice and check for the seasoning.

Finally, add grapes and toss well within the curry. Do not let the grapes to cook as it should maintain its crunchiness.

Turn off the flame and allow it to cool for some time. Once slightly cooled, add yogurt and mix well.

In a separate pan, prepare the tempering by heating a little oil and adding mustard seeds. Once it splutters, add curry leaves and dry red chilies. Top it over the curry and Enjoy...!!