Pineapples are usually used to make juices,squashes,jams,halwas,puddings ,
It was in a Kannada wedding that I tasted
Pineapple Gojju-A hot,sour,sweet and tangy curry
and I fell in love with it....
And when I laid my hands on a pineapple,
I tried to prepare something like that
but I preferred to follow the traditional
Mangai Pachadi/Mango Puli Pachadi recipe...
And wow...It was an instant sellout indeed....
- PINEAPPLE CHUNKS - 2-3 CUPS
- GREEN CHILLIES-3
- DRY RED CHILLIES-4
- FENUGREEK SEEDS-1/4 TEASPOON
- MUSTARD SEEDS-1/2 TEASPOON
- URAD DHAL-1/4 TEASPOON
- TURMERIC POWDER-1/4 TEASPOON
- SAMBAR POWDER-1/2 TEASPOON
- ASAFOETIDA POWDER -A PINCH
- JAGGERY - 1/4 CUP
- TAMARIND EXTRACT OF A 1 INCH TAMARIND BALL
- CURRY LEAVES-FEW
- OIL-2 TEASPOONS
- SALT TO TASTE
- Clean and cut pineapple into 1 to 1 1/2 inch pieces.
- Heat the oil in a heavy bottomed kadai.
- Splutter the mustard seeds,urad dhal,fenugreek seeds,red chillies and cut green chillies.
- Now,Add the pineapple chunks and saute well.
- Add some salt to taste.
- Cook covered over low heat for 3-5 minutes.
- Now, Add the tamarind extract and enough water to the pineapple.
- Add turmeric powder,salt and sambar powder .
- Add enough water to make a slightly thick curry.
- Boil well for 10 minutes atleast or till the pineapple chunks have softened a bit.
- When it is almost done,add the jaggery and cook till it dissolves and adds a slight glaze to the dish.
- Now add the asafoetida powder and remove from heat.
- Garnish with curry leaves.