Pineapple Curry | Pineapple Gojju | Ananas Menaskai
This type of Pineapple curry is common mainly in the costal regions of Karnataka like Udupi, Mangalore.
Ingredients
- 3/4 cup Pineapple cubed
- 1/2 cup Water
- 1/4 cup Jaggery
- Salt to taste
- 2 TBSP Tamarind Pulp
Preparing the Masala
- 2 tsp Oil
- 1 tsp Urad Dal
- 1 tsp Chana dal
- 1/4 tsp Fenugreek Seeds
- 2 Red Chillies
- 1/4 tsp Turmeric Powder
- 2 Cloves
- 1/2 cup Grated Coconut
- 4-5 Curry Leaves
- 1/4 cup Water
Tempering
- 1 tsp Oil
- 1/4 tsp Mustard seeds
- 1 tsp Urad Dal
- Asafoetida/Hing generous pinch
- 6-7 Curry Leaves
Instructions
- Take 3/4 cup of Pineapple cubes in a pan.
- Add 1/2 cup of water and 1/4 cup of jaggery to it.
- Add Salt to taste and dissolve the jaggery.
- next add 2 tbsp of Tamarind pulp.
- Let it cook for 5 minutes.
- Meanwhile let us prepare the masala. In a small pan, add about 2 tsp of oil.
- Add 1 tsp of Urad dal, 1 tsp of Chana dal, 1/4 tsp fenugreek seeds.
- Add 2 red chillies.
- next add 1/4 tsp turmeric powder.
- Add 2 cloves and half cup of grated coconut.
- Roast it well and switch off the flame. then add 4-5 curry leaves.
- Allow it to cool a little. then transfer to a mixi jar.
- Add 1/4 cup of water and blend it to a smooth paste.
- Pineapple is half cooked.
- Add the ground masala paste, mix well.
- Adjust the consistency by adding water. Curry tastes good if it is thick in consistency.
- Boil for about 2-3 minutes on low flame.
- Prepare the tempering: Add 1 tsp of Oil in a tadka pan.
- then put 1/4 tsp of mustard seeds.
- and also add 1 tsp of Urad dal.
- next add a generous pinch of Asafoetida/Hing.
- Put 6-7 Curry leaves.
- Starts to splutter, then switch off the flame.
- Put the tempering to the curry.
- Pineapple Curry is ready to serve.
Video
Notes
HOW TO MAKE PINEAPPLE GOJJU WITH STEP BY STEP PHOTOS :
- Take 3/4 cup of Pineapple cubes in a pan.
- Add 1/2 cup of water.
- and 1/4 cup of jaggery to it.
- Add Salt to taste and dissolve the jaggery.
- next add 2 tbsp of Tamarind pulp.
- Let it cook for 5 minutes.
- Meanwhile let us prepare the masala. In a small pan, add about 2 tsp of oil.
- Add 1 tsp of Urad dal,
- 1 tsp of Chana dal, 1/4 tsp fenugreek seeds.
- Add 2 red chillies.
- next add 1/4 tsp turmeric powder.
- Add 2 cloves and half cup of grated coconut.
- Roast it well and switch off the flame.
- Then add 4-5 curry leaves.
- Allow it to cool a little. then transfer to a mixi jar.
- Add 1/4 cup of water and blend it to a smooth paste.
- Pineapple is half cooked. Add the ground masala paste, mix well.
- Adjust the consistency by adding water. Curry tastes good if it is thick in consistency.
- Boil for about 2-3 minutes on low flame.
- Prepare the tempering: Add 1 tsp of Oil in a tadka pan.
- then put 1/4 tsp of mustard seeds.
- and also add 1 tsp of Urad dal.
- next add a generous pinch of Asafoetida/Hing. Put 6-7 Curry leaves.
- Starts to splutter, then switch off the flame.
- Put the tempering to the curry.
- Pineapple Curry is ready to serve.
