Pineapple Gojju | Pineapple in coconut gravy
This blend of sweet and spice is an excellent addition to your diet, and makes a great traditional style curry called pineapple gojju. Pineapples are a naturally anti-inflammatory fruit. It is rich in vitamin C and has a good amount of vitamin A. Pineapples contain an enzyme called Bromelain, which helps in digesting food by breaking down the proteins. Studies show that regular consumption of this fruit helps in fighting arthritis and indigestion.
- 1 cup finely chopped pineapple
- 1/3 cup fresh grated coconut
- 1 tablespoon Rasam Powder
- Little tamarind if the pineapple is too sweet
- or little jaggery if the pineapple is sour
- 5 to 10 leaves curry more if you like it
- ¾ teaspoon salt
- 1½ tablespoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- ½ teaspoon channa dal
- teaspoon ¼Asafoetida/hing
- pinch of turmeric
- 1½ to 2 cups of water we will use it as and when needed
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- First, heat the oil in a dry pan on medium high heat.
- Once the oil is heated (check by adding a few mustard seeds, they have to pop immediately), add mustard seeds, then urad dal and channa dal.
- Fry it until the dals turn golden brown.
- Add hing, chopped pineapple, and curry leaves.
- Now add a cup of water and let it boil.
- While it is boiling, we will prepare the masala.
- Grind coconut, rasam powder, jaggery, salt, and ¼ to ½ cup water in a blender to a fine paste.
- Put this masala to the boiling pineapple mix, and add more water. Reduce the heat to medium low.
- Let it cook (boil) for 12 to 15 minutes, so that pineapple will absorb the masala and release its flavor to the gojju. If needed, add a little more water.
- Once the gojju thickens and comes to the right consistency, turn off the heat.
- Now the Pineapple gojju is ready to eat. You can use this as a side dish to rotti, chapati, dosa and even with hot steamed rice along with a little bit of ghee.