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.