Tuesday, July 6, 2010

Pineapple gojju

Gojjus are sweet chutneys/curries, like you want to call them. Pineapple gojju is a popular gojju down south, more so in Kannadiga households where gojjus are quite popular. Assumed to have made their initial appearances in wedding menus, pineapple gojju is widely appreciated for the innovative, yummy taste and appealing looks.

Preparation time: 20-30 mins

Serves: 2


Pineapple 4 slices
Tamarind/Tamarind paste 1 blob/ 2tsp
Jaggery 2tsp
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Black gram (urad dal/minappappu) 1tsp
Red chillies 4
Curry leaves 4-5
Red chilli powder (karam) 1tsp
Cumin powder (jeera pwder) 1tsp
Coriander powder (dhania powder) 1tsp
Refined cooking oil 2tsps
Salt to taste

Fresh and chopped coriander to garnish


Soak the tamarind and jaggery in 1:1 ratio in half a cup of water for around 15 mins. (If using 1 blob of tamarind, equal proportion of jaggery is to be used. And if using 2 tsps of tamarind paste, 2 tsps jaggery is to be used.)

Cut the pineapple. Now days pineapple slices are quite commonly available. They are cheaper, lesser wastage and also help to save time. 4 such slices are to be cut into cubes.

In a pan/kadai (bandli/mookudu), heat 2tsp oil. Add a tsp of mustard seeds and as they pop, add cumin seeds, black gram, curry leaves, red chillies and fry for 2 mins.

Add the pineapple cubes, soaked tamarind and jaggery with the water, salt to taste and cook till one boil. (While it is a normal practice to remove the tamarind pulp from the soaked tamarind water, we prefer not to do so, as the pulp will also get cooked and add a tangy taste to the gojju.)

Add a tsp each of cumin powder, coriander powder and red chilli powder and mix well. Cook for around 5 mins till the gojju thickens to semi-gravy consistency.

Garnish with fresh and chopped coriander and serve. Pineapple gojju is traditionally a rice supplement but makes a good Indian bread supplement, a surprise on the menu, especially when the guests have a sweet tooth.

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