Last year I attended a few south Indian weddings where I tasted this yummy pineapple gravy which is actually a savory dish! Sweet, Sour and Spicy – a burst of flavors in your
mouth. Since then I had this craving to make it at home and I did make it multiple times! Whats amazing is many of our Indian dishes have always been Vegan and so tasty
which is why I wanted to share the recipe for this dish 🙂
This Karnataka delicacy is a Spicy Pineapple Gravy which is called Pineapple Gojju. It goes well with Rice/roti/dosa. I like to enjoy it with brown rice. Makes a very yummy and light meal 🙂
This curry is made with ground spices, coconut , cooked pineapple chunks and garnished with the quintessential south indian tadka (tempering). As the dish uses a generous amount of grated coconut the amount of oil required reduces. Well I feel coconut is truly a boon to mankind! 😀 . The only hard work you probably need to do with this dish is chopping the pineapple! and grating a coconut. We need grated coconut meat from a mature coconut. Many devices are available online these days to grate a coconut. Alternatively, you cud chop the coconut into tiny pieces before grinding.
1 cup ripe Pineapple (cut into small cubes)
Small lemon size ball of jaggery
Small ball of tamarind for sourness
1/4 tsp turmeric powder (haldi)
Salt to taste
1 cup grated coconut
2 tsp Split Urad dal (black gram)
1 tsp chana dal (bengal gram)
1/4 tsp fenugreek seeds (methi dana)
1/2 tsp cumin seeds (Jeera)
2 tsp sesame seeds/ til
4-6 dried red chillies (depending on your taste)
Pinch of asafoetida
1 sprig of curry leaves
Tempering / tadka
2 tsp coconut oil
1 tsp black mustard seeds
Few curry leaves
1. Peel and chop pineapple into small bite size cubes. Use only the softer portions of pineapple for this dish as the harder bits can take longer to cook. Soak
tamarind in little hot water and keep aside.
2. In a pan take 1 tsp of coconut oil. Add Turmeric powder and pineapple pieces and saute them for 2-3 minutes.
3. Tamarind paste – Squish the tamarind in the water making a paste and remove any seeds / stems from this mixture.
4. Add water into the pan (enough to just cover the pineapple pieces), jaggery , tamarind and salt. Cover with a lid and cook on a low-medium flame. We cook this till
pineapple is cooked through.
5. Grinding – In a smaller pan add a few drops of oil. Add the curry leaves, asafoetida, chillies, dal and seeds mentioned under grinding section. Roast them on
medium low flame until the dal turns golden brown and the chilles becaome crisp. (Add sesame seeds closer to the end to avoid over roasting them). To this add the
grated coconut and saute the mix for a minute or two.
6. Once cooled transfer all the contents for grinding into a mixer and grind it into a smooth paste using little water.
7. Add this ground paste to the cooked pineapple gravy and bring this mixture to a boil. We reduce the flame and boil for some more time till the gravy begins to thicken.
8. Heat 1 tsp oil and temper mustard seeds & curry leaves in it till the leaves are slightly crisp. Use this as a seasoning on top of your pineapple gravy.
Always trying new recipes in my kitchen. Will be back soon with some more 🙂
Note- Adjust quantity of Jaggery , tamarind and chillies depending on your taste