Pineapple gojju / Curry

 

Pineapple curry is a traditional South Indian curry , mostly done during festivals / weddings. The list of ingredients may seem too long, but at the end of it you feel it is worth time spent in making this lip smacking dish. This dish is again a balance of swirls of flavors - sweet, tangy spicy blended with coconut and pineapples.

Ingredients:  

Ripe pineapple - 1 chopped into cubes 

Cooking oil - 6 -7 tsp

Mustard seeds - 1 tsp

Curry leaves - handful

Turmeric powder - 1/4 tsp

Hing / asoefetida - pinch

Tamarind extract - 2-3 tsp

Jaggery - 1-2 tsp 

Salt - as per taste

To Grind : 

Fresh grated coconut - 1 cup

Red dry chillies - 5-6 

Channa dal - 1 tsp

Urad dal - 1 tsp

White sesame seeds - 1/2 tsp

Methi seeds - 1/4 tsp

 

METHOD : 

Firstly dry roast all the ingredients listed under " To Grind" except coconut.
Grind all the roasted items coarsely along with coconut without water and keep it aside 

 

Secondly, fry the cubed pineapples in a tsp of hot oil until it turns light brown and keep it aside.

Next step is to start making the curry by tempering. Heat oil and add mustard seeds to splutter, throw in some dry red chillies, curry leaves, asofetida, turmeric powder.
Next add the grinded masala and fry for a while.

Once all the grinded masala are fried, add roasted pineapples

Fry for few seconds and add a cup of water for the pineapples to boil with closed lid. Donot add more than a cup, the consistency of this curry needs to be thick not watery.

Once the water starts to boil add tamarind extract, jaggery, salt and give it a good mix.

Cook the curry untill the oil seperates and the curry is thick.

Now our lip smacking curry is hot and reasy to be served with hot steamed rice .

                                   
                                    

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