Heat oil in a pan on medium heat. Add mustard seeds and when they begin to splutter, add curry leaves,dry red chillies and asafoetida. Let them fry for 10-15 seconds and then add the pineapple pieces and stir it in.
Add chili powder, turmeric powder, tamarind juice, salt, jaggery, water and mix well.
Cover the pan and cook for 7-8 minutes till all the water is absorbed.
Add the coriander-cumin powder and chili powder to the grated coconut and mix well. Add this mixture to the Pineapple in the pan and blend it in.Reduce heat to Low and let it simmer for 5 minutes.