Welcome to show me the curry dot com I'm hip Bill.

I'm a new Gia.

And today I'm gonna show you how to make pineapple red.

Sounds wonderful, Doesn't it?

Does I can just feel that tartness final will love pineapple thought this is not only just had a side thing, it can actually be hot as a mean dish.

Like, yeah, with bodies.

Yeah, it's substantial.

It's hardy.

It's cooling.

That's wonderful.

And very Yep.

So So we have two cups off yoga Toby here, and I'm just going to beat it and just make it smooth.

So right here we have an eight ounce can of pineapple chunks.

And the good thing about this is that it comes in its own pineapple juice.

So what we're gonna do is we're gonna take a little bit of this juice and add it to the yogurt.

Now, you don't want to add too much because you know you still want it to be retained its thickness, but depending on how thin or how thick your yogurt is, you can just add a little bit in, and it's gonna provide a nice pineapple flavor to the over and pin it down slope it and for the rest of juice, I'm just gonna strain it out because we're not gonna need any more for this recipe.

I'm also gonna add half a teaspoon off salt or to taste.

Just mix it in.

Now.

This is so red, which is The sweetness comes from the pineapple, and it's a little spicy.

And, of course, the darkness comes from the sourness comes from the yogurt, so it's a great combination.

It is, it is.

And you can actually replace the pineapple with green apples, bacon over basically mixed fruits in any kind of retains, the shape doesn't become machine when you put it in the red and you can actually use fresh pineapple.

The reason we like the trunk pineapple is again.

We like to flavor the yogurt with a little bit of pineapple juice that's there.

But if you don't have canned pineapple available and you have fresh pineapple works just as well, so now we're gonna work on the seasoning and show you how easy this is to put together in a small skillet.

We have one tablespoon of oil heating up, and we're gonna add half a teaspoon off mustard seeds, all right?

And I'm also gonna add in one hole.

Driver actually would add in a legal but green chili to taste finally shop and a teaspoon off ginger minced and they can off pineapples.

You cut them up into smaller pieces.

Choice is yours.

Just allow.

They'll find a way to stop him up just a little bit.

And after just about one minute or so, we're gonna switch up the stone and add the pineapple to our yogurt mixture.

I'm just gonna mix it pineapple, right, that is ready to serve.

Look at it looks so yummy, and I think the juice adds to it.

But and even if you do use fresh pineapples, it has a little different flavor, right?

So if you're using fresh pineapple, they're suggesting you created so that it's smaller chunks and cook it a little longer because it is wrong and you need to soften up.

You don't want it to be very chewy and up.

But of course, unless your pineapple is super sweet and super soft, then of course you don't have to.

It looks yummy.

I'm gonna try it.

Okay.

It's delicious.

Sweet.

A little bit of salt a little bit of tartness on despising key.

It has to be a little on the spicy side.

It really adds a lot of flavor.

Yeah, although all the flavors have to, you know, come together because you can actually feel them at different times because sweet, the salty and the sweet and the spice there will come a different you know, you taste them at different times whenever you take a bite.

So it's like every flavor needs to be intense so that you really enjoy this particular redder.

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