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A delightful sweet, sour, and spicy curry from Karnataka. Juicy pineapple chunks are simmered in a tangy tamarind sauce with a freshly ground spice blend. Perfect with hot rice.
Prepare the Gojju Masala. In a dry pan over low-medium heat, add chana dal, urad dal, coriander seeds, and fenugreek seeds. Roast for 2-3 minutes until fragrant and lightly golden. Add the dry red chillies and sesame seeds, roasting for another minute. Finally, add the grated coconut and roast for 1-2 minutes until aromatic. Turn off the heat and let the mixture cool completely.
Once cooled, transfer the roasted ingredients to a spice grinder or blender. Grind to a fine powder. Set this masala powder aside.
In a medium pot, combine the pineapple chunks, 1 cup of water, turmeric powder, and half of the salt. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until the pineapple is tender but not mushy.
To the pot with the cooked pineapple, add the tamarind water (tamarind paste mixed with 1 cup warm water), grated jaggery, and the remaining salt. Stir well until the jaggery dissolves. Bring the mixture to a gentle boil.
Gradually add the ground masala powder to the pot, stirring continuously to avoid lumps. Reduce the heat to low and let the gojju simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.
Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter. Then add the curry leaves and asafoetida, and sauté for 20-30 seconds.
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A delightful sweet, sour, and spicy curry from Karnataka. Juicy pineapple chunks are simmered in a tangy tamarind sauce with a freshly ground spice blend. Perfect with hot rice.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 246.21 calories per serving with 3.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pour the hot tempering over the pineapple gojju. Mix well. Let the gojju rest for at least 10 minutes before serving to allow the flavors to deepen. Serve warm with steamed rice.
Replace pineapple with semi-ripe mangoes or bitter oranges (hittale) for a different flavor profile.
Add diced bell peppers (capsicum) or pearl onions along with the pineapple for extra texture and flavor.
If you prefer, you can skip the coconut. The masala will be slightly different but still delicious. You may need to add a little more dal to thicken the gravy.
For a richer gravy, you can grind the masala with a little water to a paste instead of a dry powder.
Pineapple contains bromelain, a group of enzymes known to help break down proteins, making it easier for the body to digest food and absorb nutrients.
The presence of turmeric (with its active compound curcumin) and bromelain from pineapple gives this dish potent anti-inflammatory benefits, which can help reduce inflammation in the body.
This curry is packed with antioxidants from pineapple, coconut, and various spices, which help combat oxidative stress and protect cells from damage.
Pineapple is an excellent source of Vitamin C, a crucial nutrient for a strong immune system. The spices also contribute to overall wellness.
One serving of Pineapple Gojju (approximately 1 cup or 205g) contains around 250-300 calories, depending on the amount of jaggery and coconut oil used.
Yes, Pineapple Gojju can be a healthy dish. Pineapple provides fiber and the enzyme bromelain, which aids digestion. The spices like turmeric have anti-inflammatory properties. It is also plant-based. However, it contains jaggery (sugar) and oil, so it should be consumed in moderation as part of a balanced diet.
Yes, you can use canned pineapple chunks. Drain the syrup before using. Since canned pineapple is often sweeter, you may need to reduce the amount of jaggery in the recipe.
If the gojju is too sour from the tamarind, you can balance it by adding a little more jaggery. Simmer for a few more minutes to allow the flavors to combine.
Pineapple Gojju is traditionally served as a side dish with hot steamed rice and a dollop of ghee. It also pairs well with chapatis, dosas, or as part of a larger South Indian meal with sambar and poriyal.