10 May, 2018
Pineapple tangy curry | Pineapple/Ananas gojju | like made in functions/marriage
ಪೈನಾಪಲ್ ಗೊಜ್ಜು | ಅನಾನಸ್ ಗೊಜ್ಜು | ಮದುವೆ/ಸಮಾರಂಭ ಗಳಲ್ಲಿ ಮಾಡುವ ರೀತಿಯಲ್ಲಿ
Yet another Karnataka cuisine delicacy ie…pineapple/ananas gojju/curry. Same kind of gojju/curry can be prepared using mango, bitter 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, that 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 sometimes by 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 said 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 adjust the measurement of tamarind juice and jaggery that goes into this curry
Some other similar recipes in my blog are gojju for huggi , Karibevu/curry leaves gojju , lemon/nimbe hannina gojju , raisin/ona drakshi gojju , menthya gojju , fresh grapes/hasi drakshi gojju
Ingredients : measuring cup used – 200 ml
- 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 chilies – 6 byadigi (color) & 1 guntur (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
- Remove from the fire and add in remaining 1 tsp of ghee and now the pineapple gojju/curry is ready to be served
