Indian Pineapple Yogurt Salad (Pineapple Pachadi)
Serves 4 to 6 

A South Indian pachadi, or yogurt salad, resembles raita, but pachadi is always seasoned with mustard seed and chiles popped in hot oil. Serve with steamed basmati rice and grilled chicken or pork tenderloin. For best results, choose yogurt containing only milk and cultures, with no stabilizers such as gums or pectin. Straus plain whole-milk yogurt works well. 

INGREDIENTS:

1 tablespoon peanut or vegetable oil 

1 1/2 teaspoons black mustard seed 

1 serrano chile, sliced lengthwise 

2 shallots, halved and thinly sliced lengthwise 

1 dozen curry leaves 

1/4 teaspoon turmeric 

1 cup diced fresh pineapple 

1 1/2 cups plain whole-milk yogurt 

Kosher or sea salt 

INSTRUCTIONS: Heat the oil in a small skillet over moderate heat. When the oil is hot, add the mustard seeds. Be careful: The seeds will immediately sizzle and pop, so have the skillet lid handy to use as a shield. When the popping ceases, add the chile, shallots, curry leaves and turmeric. Cook, stirring constantly, until the shallots soften and begin to brown. Add the pineapple and reduce the heat to moderately low. Cook, stirring constantly, for about 5 minutes to soften the pineapple and infuse it with the seasonings. Remove from the heat and gradually stir in the yogurt. Season with salt. Let stand 5 minutes before serving to allow the flavors to merge. 

Per serving: 90 calories, 4 g protein, 10 g carbohydrate, 5 g fat (2 g saturated), 8 mg cholesterol, 31 mg sodium, 1 g fiber.