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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How to prepare Tomato Onion curry / gojju

Tomato onion curry is my all time favorite curry. It always mesmerizes me with its robust taste with minimal ingredients.  This dish is a perfect blend of sweet, spicy and tangy ingredients. It is that one curry which is the best accompaniment for Rotis, Chapatis,Dosas, Pooris and rice too. 

Ingredients :

Ripe Tomatoes  : 4 finely chopped 

Onions : 2 finely chopped

Slit Green Chillies : 4-5

Curry Leaves : handful

Coriander leaves : handful, finely chopped

For Tempering :

Cooking oil : 4-5 Tsp

Mustard seeds: 1/2 tsp

Turmeric powder :  1/4 tsp

Red Chilli powder : 1 tsp (can omit / change qty as per your taste)

Salt : AS per your taste

 

  

METHOD:

In a kadai heat oil, once hot add mustard seeds to splutter, throw in green chillies and curry leaves.

To this add turmeric, chilli powder and saute for a while

Add onions and saute until they turn transparent

To the onion mixture add tomatoes and saute for 5-7 mins until tomatoes leave out their juices and become soft and mushy

Finally add salt as per taste and garnish with fresh coriander leaves. Have with with fresh and hot steamed rice with little ghee for a divine touch to your taste buds ;)

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Brinjal & Potaoes curry with poppy seeds

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This is Andhra speciality which I tasted in one of the restaurants. Very uniquely blended gravy which is creamy and aromatic due to the blending of poppy seeds, sweet, spicy & tangy too.Goes divinely well with hot steamed rice topped with ghee. Also can be had with roti/ chapatis. 

 

Ingredients:  

Brinjals -4 

Potatoes - 1  

Ginger Garlic - 5-6 & 1 inch crushed 

onion - 1finely chopped 

Tamarind pulp - 5 tsp 

Jaggery - 1/2 tsp crushed   

4-6 tsp cooking oil  

Turmeric, zeera,methi powder-1 tsp each 

Red chilli powder - 2 tsp 

Poppy seeds - 100gms

 

Method: 

Start first by slightly warming poppy seeds, just a little warm will do and allow it to cool.

Shallow fry chopped brinjal and potatoes till they are 3/4 th cooked in oil

  

Keep it aside

Fry crushed ginger garlic and onions in 4 tsp oil till onions turn pink

Add in turmeric, jeera, methi, chilli powder and give it a good sauté 

Pour in the tamarind pulp with 2 tsp water and cook for few seconds 

Then pour in a cup of water and allow it to boil this forms the base for the gravy

Add in the cooked potatoes and Brinjals 

Add the crushed jaggery and Allow it to boil

 

Meanwhile grind the poppy seeds with a little water or milk to a thick paste

 

 

Pour in the paste to the boiling gravy

Add salt as per taste

 

The color changes after adding in poppy paste and make the gravy thick and creamy 

Allow it to boil for 5 mins on slow fire

And the aromatic, sweet, spicy and tangy gravy is ready to serve

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