Pineapple Gojju Recipe (Karnataka Style Tangy And Spicy Pineapple Curry)
Pineapple Gojju Recipe is a sweet and spicy, tangy curry made using pineapples, typical to Karnataka. It is a festive dish and served during weddings and other celebrations when a traditional meal is served on a banana lead. It is rich in flavour, thanks to the pineapple and freshly ground spices that are used. It is best served with hot Steamed Rice, but can also be served with Chapatis.
Have you tried some other regional specialities like Kerala Cheriya Ulli Sambar, Hyderabadi Khatti Dal and Parsi Dhansak.
15 M
30 M
45 M
4 Servings
Ingredients
- 1-1/2 cup Pineapple , chopped
- 1/4 cup Fresh coconut
- 2 tablespoons White Urad Dal (Split)
- 1 tablespoon Tamarind Paste
- 5 Dry red chillies
- 2 tablespoons Jaggery
- Salt , to taste
- 1 teaspoon Mustard seeds
- 12 Curry leaves
- 2 tablespoons Cooking oil
How to make Pineapple Gojju Recipe (Karnataka Style Tangy And Spicy Pineapple Curry)
To begin making the Pineapple Gojju Recipe first place a pan on the heat. On a medium heat dry roast urad dal and set aside.
Then dry roast the coconut till it turn slightly brown and toasted. Make sure not to burn it. Remove it and set it aside.
Roast the red chillies with just a drop of oil, in the same pan.
When the above roasted ingredients have cooled, put them in a mixer jar and grind into a paste along with tamarind paste, using water as much as it is required.
Then, place a deep pan on the heat and add some oil to it. When it is warm, add mustard seeds and let it crackle. Add curry leaves and when they crisp up add in the pineapple chunks.
Saute them by tossing on a medium heat until they soften and the edges start browning. At this point add the ground paste followed by 2 cups of water and allow the curry to simmer.
Add salt and jaggery, mix well and bring it to a boil. Simmer for 10 mins more on a low heat, till the gravy turns thick.
Serve it hot with steaming hot Steamed Rice and ghee or with Chapatis. You can also store the gojju in an airtight container in the refrigerator for a few days.
Madhuri Aggarwal
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.
