10 May, 2018

PINEAPPLE GOJJU ananas gojju like made in functions/marriage

Yet another Karnataka cuisine delicacy ie…pineapple/ananas gojju/curry. Same kind of gojju/curry can be prepared using mango, biter gourd etc, but this particular gojju/curry recipe is very popular across Karnataka. Pineapple gojju is a sweet, spicy and tangy curry which goes so very well with hot steaming rice. It is a kind of special dish necessarily prepared on festivals, big functions, weddings or any other special ceremonies across Karnataka, tat too specially south Karnataka. This gojju/curry can be stored in the refrigerator for up to 15 days, but making in small quantity is always fresh and healthy – anything for that matter!

I make this gojju by preparing freshly ground masala powder/paste (this exactly taste like function wala gojju) or using huli pudi (sambar powder) or saarina pudi/rasam powder or gojjina pudi (tangy curry masala) . Tastes yummy if made in any of the above method, but freshly ground masala makes it too yummy and finger licking one. The most important thing you should remember is If the pineapple is sweeter then you need to add more tamarind juice and less jaggery and if it is sour, then you need to add more jaggery and less tamarind juice.

Ingredients :

Pineapple chunks – 1 cup
Water – 2 to 2&1/2 cup
Ghee – 1 tsp + 1 tsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 string
Turmeric powder – 1/2 tsp
Tamarind juice – 1 tbsp
Jaggery – 2 to 3 tbsp (here I have used date palm jaggery)
Salt to taste

To dry roast & grind :

Split black gram/uddina bele – 3 tsp
Black pepper corns – 1/2 tsp
White sesame seeds – 1/2 tsp
Whole red chillies – 6 byadigi (color) & 1 gunturu (hot)
HIng – 1/4 tsp
Grated dry coconut – 1/3 cup (tightly packed)

PROCEDURE :

Heat 1 tsp ghee in a pan, add in mustard seeds and curry leaves, stir till it splutters

Add in pineapple chunks and saute for 2 minutes then add in water (you can add all the water or Put half the water into pineapple and use other half for grinding) and allow it to boil

Meanwhile dry roast all the ingredients under the heading “to dry roast & grind” and make a fine powder or paste by using water (grind it really fine)
While it is boiling add in turmeric powder, tamarind juice, jaggery and ground masala, combine everything well and allow it to boil well till everything gets infused into the pineapple chunks