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A delightful sweet, sour, and spicy curry from Karnataka, featuring juicy pineapple chunks in a roasted coconut and spice gravy. This Udupi-style gojju is a perfect balance of flavors and pairs beautifully with hot steamed rice.
For 4 servings
Prepare Tamarind Pulp: Soak the tamarind in 1/2 cup of warm water for 15 minutes. After soaking, squeeze it well to extract a thick pulp. Strain through a fine-mesh sieve, discard the solids, and set the tamarind pulp aside.
Cook the Pineapple: In a medium pot, combine the pineapple chunks, 1.5 cups of water, turmeric powder, jaggery, and 1 tsp of salt. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 8-10 minutes, or until the pineapple is tender but still holds its shape.
Roast the Masala Spices: Heat a small, dry pan over low-medium heat. Add the urad dal, chana dal, and coriander seeds. Dry roast for 2-3 minutes until they turn light golden and aromatic. Add the fenugreek seeds and dried red chillies, and roast for another minute. Finally, add the sesame seeds and roast for 30-45 seconds until they start to pop. Immediately remove from heat and let the spices cool completely to prevent burning.
Grind the Masala Paste: Once cooled, transfer the roasted spices to a grinder jar. Add the grated coconut and about 1/2 cup of water. Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
Combine and Simmer the Curry: Add the ground masala paste and the prepared tamarind pulp to the pot with the cooked pineapple. Stir well to combine. Add the remaining 1/4 tsp of salt (or to taste). Bring the curry to a gentle simmer and cook on low-medium heat for 5-7 minutes, stirring occasionally, until the raw aroma of the masala disappears and the gravy thickens.
Prepare the Tempering (Tadka): Heat the coconut oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. Add the curry leaves (be careful, they will sizzle) and hing. Sauté for about 30 seconds until the leaves are crisp and aromatic.
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A delightful sweet, sour, and spicy curry from Karnataka, featuring juicy pineapple chunks in a roasted coconut and spice gravy. This Udupi-style gojju is a perfect balance of flavors and pairs beautifully with hot steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 274.99 calories per serving with 2.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the Dish: Pour the hot tempering over the simmering pineapple curry. Mix gently and turn off the heat. Cover the pot and let the curry rest for at least 10 minutes to allow the flavors to meld beautifully before serving with hot steamed rice.
Replace pineapple with ripe mango, bitter gourd (adjust jaggery accordingly), or even bell peppers for a different take on this Udupi-style gojju.
For a richer, creamier texture, you can add 1 tablespoon of poppy seeds (khus khus) while roasting the spices.
While not traditional, you can add 2-3 cloves of garlic while grinding the masala paste for a different flavor profile.
Pineapple and spices like turmeric are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Pineapple contains bromelain, a digestive enzyme that helps break down proteins and aids digestion. Spices like hing and coriander also support a healthy gut.
Pineapple is an excellent source of Vitamin C, a crucial nutrient for a strong immune system, helping the body fight off infections.
One serving (approximately 215g) contains around 250-300 kcal. This is an estimate and can vary based on the specific amounts of coconut, oil, and jaggery used.
Yes, it's moderately healthy. Pineapple provides vitamins and enzymes like bromelain, and the spices have anti-inflammatory properties. However, it contains coconut and jaggery, so it should be consumed in moderation, especially for those watching their sugar and saturated fat intake.
Absolutely! This style of curry, known as 'Gojju', can be made with ripe mangoes (Mavina Hannu Gojju), bitter gourd (Hagalkayi Gojju), or even capsicum. Adjust the jaggery and tamarind levels based on the sweetness and sourness of the main ingredient.
This recipe is naturally vegan as it uses coconut oil and does not contain any dairy or animal products.
It can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop before serving.