Pineapple gojju is a lip-smacking sweet and spicy, tangy gravy made using pineapples cooked in coconut based spicy masala. Pineapples are rich in Vitamin C, Vitamin A and is a naturally anti-inflammatory fruit. This is a classic side dish of South Karnataka usually prepared during festivals or served during weddings and other occassions when a traditional meal is served on a plaintain leaf. This delicacy is a perfect combination of multiple flavours in a single gravy and is best served with rice, roti, dosa and chapathis.
PINEAPPLE GOJJU |TANGY SPICY PINEAPPLE GRAVY
PREP TIME: 10Mins; COOKING TIME: 30Mins; TOTAL TIME:40Mins;
SERVINGS: 2-3; AUTHOR: LAKSHMI BANGALORE
- 1 cup pineapple
- 1/2 tsp turmeric powder
- 5 tbsp jaggery or bella
- 1/4 cup tamarind juice
- 2 cup water
- 3/4 cup fresh grated coconut
- 2 tbsp urad dal
- 1/2 tsp methi or fenugreek seeds
- 5 dried red chilli
- 1 tbsp sesame seeds or til
- 5 tbsp oil
- 1 tbsp mustard seeds
- 10-15 curry leaves
- Salt to taste
- Peel the outer skin of the pineapple and cut them into small cubes. In a pan, boil the chopped pineapple cubes in one cup of water for 5 minutes.
- Add in tamarind juice, jaggery, turmeric and salt to the pan. Let it cook until the jaggery melts.
- To prepare the masala; dry roast the sesame seeds and roast urad dal, methi seeds, 6 dried red chilli, 6-7 curry leaves with a tablespoon of oil.
- To a blender, add the above roasted items with coconut and water as required. Blend into a smooth paste and keep aside.
- To a pan or kadai, add 1 tbsp oil, mustard seeds and wait till it splutter.
- Add curry leaves and 1 broken red chili.
- Add cooked pineapple and ground masala. Mix well and adjust the consistency of the gravy by adding water.
- Cook for 10 minutes on medium flame and then simmer for another ten minutes stirring occasionally.
- Serve the traditional pineapple gojju with rice, dosa, roti or chapathi.
Note: The amount of jaggery and tamarind paste to be added depends on how sweet or sour the pineapple is.