Heat 1 tbsp oil in a pan and when it gets hot enough, add mustard seeds. When they start crackling, add cumin seeds, cloves, pinch of fenugreek seeds, few curry leaves and crushed green chillies. Sauté and add pineapple pieces and mix. Add pinch of hing, turmeric powder and red chilli powder. Add little water and cook the pineapple pieces for about 2 minutes. Add salt to taste and sugar (if you are adding 1 tsp of salt then add 2 tsp of sugar). Add 2 cups of coconut milk and bring to a boil. Add 1 tbsp of besan atta (chickpea flour) in little water and add this to the coconut milk mixture little by little stirring continuously until it slightly thickens. After cooking for about 1 or 2 minutes, the mixture will thicken. The consistency should be that of a kadi or soup. It should not be too thick. Switch off the flame and the Ananas kadi is ready.