Pineapple gojju brings memories of “baaLe yele oota” or food served on a banana leaf. It is features very commonly on the menu during weddings or other functions in a typical kannada household. I bought a big pineapple and didnt know how to finish it. I had been wanting to try it for quite sometime now and this was a perfect opportunity. Dont skimp on the coconut while making this recipe, that is what gives it that yummy taste!
Ingredients : Serves 4
Pineapple : half, cut into chunks
Dried coconut (koppari) : 1/4 cup
Red Chillies : 4-5
Curry leaves : 1 sprig
Poppy seeds/ gasagase : 1 tablespoon
Urad dal : 3 tablespoons
Hing : 1 pinch
Turmeric : 1 pinch
Oil : 3 table spoons
Mustard seeds : 1 teaspoon
Heat a few drops of oil in a saute pan and add the urad dal, chillies, hing, coconut and poppy seeds. Roast them till the urad dal turns golden brown. Grind all the mixture with water into a smooth paste .
Heat the oil in a kadai and add mustard seeds and curry leaves. Add the pineapple pieces and add about 1/2 cup of hot water. Let the pineapple chunks cook for a couple of minutes. Add the paste and let this simmer for a few minutes. Add salt and taste it. Depending on the sweetness/tartness of the pineapple add a few spoons of jaggery powder and tamarind pulp to adjust the taste.
Enjoy with steaming hot rice and some peanut oil!
