Pineapple Gojju, is a very famous,all time favorite dish in Karnataka.An absolute delight to your taste buds,it is easy to make recipe with less ingredients which makes spicy tangy sweet curry ,a mandatory dish in all functions across South Karnataka.English equivalent for this mouthwatering dish could be ” Tangy Spicy Pineapple Curry“. This dish is a real treat to all those who love the combination of Sweet ,Sour & Spice..Slurp !!!  A great accompaniment with Roti /plain rice /Dosa /Idly.

Preparation time – 10 min

Cooking time – 15 min

Serves – 4

How to prepare pineapple curry 

Ingredients – 

Pineapple – 1 cup chopped

Dry copra – 1/2 cup

Urad dal – 2 tsp

Fenugreek seeds – 3/4 tsp

Pepper – 1/4 tsp

Red chilies – 6 no’s

Mustard seeds – 1/2 tsp

Curry leaves – 2 springs

Asafoetida – 1 pinch (powdered)

Jagger y – 1 1/2 tbs

Salt to taste

Oil to fry

Procedure – 

Heat a kadai by adding 1 tsp of oil in it,add urad dal,fenugreek seed,pepper and red chilies and fry in a medium flame tillit turns to light brown in colour and keep aside.

Heat a pressure cooker pan by adding 3 tsp of oil in it,when oil is hot add mustard seeds when it begins to crackle add curry leaves and powdered asafoetida,add chopped pineapple and fry for a while add jaggery and salt to taste

Pressure cook for 1 whistle.In the mean time add dry copra and roasted ingredients into a mixer jar and make a powder or make a paste by adding water.

When the cooker becomes cool,transfer the cooked mixture into a kadai,add prepared powder/paste into it.

Bring it to boil for 5 min in a medium flame ,add water if required.

When curry reaches to a thick consistency turn off the flame.

Tangy Spicy Pineapple Curry is ready to be served with rice or roti.

Note – Do not over roast or under cook the ingredients while frying the ingredients ,

This curry can be preserved in a air tight container for 3 to 4 days in a refrigerator.