PINEAPPLE GOJJU |TANGY SPICY PINEAPPLE GRAVY

pineapple gojju
Pineapple gojju

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

INGREDIENTS

  • 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

METHOD

  1. 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.
  2. Add in tamarind juice, jaggery, turmeric and salt to the pan. Let it cook until the jaggery melts.
  3. 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.
  4. To a blender, add the above roasted items with coconut and water as required. Blend into a smooth paste and keep aside.
  5. To a pan or kadai, add 1 tbsp oil, mustard seeds and wait till it splutter.
  6. Add curry leaves and 1 broken red chili.
  7. Add cooked pineapple and ground masala. Mix well and adjust the consistency of the gravy by adding water.
  8. Cook for 10 minutes on medium flame and then simmer for another ten minutes stirring occasionally.
  9. 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.

Summary
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PINEAPPLE GOJJU |TANGY SPICY PINEAPPLE GRAVY
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PEANUT CHUTNEY

KADLEBEEJA CHUTNEY | SHENGA CHUTNEY | PEANUT CHUTNEY | GROUNDNUT CHUTNEY

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AVAREKALU KOOTU|FIELD BEANS CURRY

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