Pineapple Gojju Recipe (Karnataka Style Tangy and Spicy Pineapple Curry)
Pineapple Gojju is a traditional and flavorful curry that originates from Karnataka, a region in southern India. This sweet, tangy, and spicy curry is a festive dish often served during weddings, celebrations, or any occasion that calls for a traditional meal served on a banana leaf. With its delicious blend of pineapples, freshly ground spices, and a hint of jaggery sweetness, Pineapple Gojju pairs perfectly with hot steamed rice, or it can also be enjoyed with chapatis. Its complexity comes from the combination of roasted urad dal, coconut, and dry red chillies, which give the dish a unique depth of flavor.
Whether you’re looking to serve it for a special occasion or just want to try something new for lunch, this easy-to-make Pineapple Gojju is sure to delight your taste buds.
Cuisine:
- North Karnataka
Course:
- Lunch
Diet:
- Vegetarian
Prep Time:
- 15 minutes
Cook Time:
- 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Pineapple, chopped | 1-1/2 cups |
| Fresh coconut, grated | 1/4 cup |
| White Urad Dal (Split) | 2 tablespoons |
| Tamarind Paste | 1 tablespoon |
| Dry Red Chillies | 5 pieces |
| Jaggery | 2 tablespoons |
| Salt | To taste |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 12 leaves |
| Oil | 2 tablespoons |
Instructions
-
Roast the Dal and Coconut:
Begin by placing a pan over medium heat. Dry roast the white urad dal until it turns a light golden color, then set it aside to cool. Next, dry roast the fresh coconut until it turns slightly brown and toasted—be sure not to burn it. Once roasted, remove it from the pan and set it aside as well. -
Roast the Dry Red Chillies:
In the same pan, add a drop of oil and roast the dry red chillies for a minute or so, until they become aromatic. Once done, remove them and let them cool along with the roasted dal and coconut. -
Grind the Roasted Ingredients:
After the roasted ingredients have cooled, place them in a mixer jar. Add the tamarind paste and grind everything into a smooth paste, adding a little water to help with the grinding process. -
Cook the Pineapple:
In a deep pan, heat the oil over medium heat. Once warm, add the mustard seeds and allow them to crackle. Add the curry leaves, letting them crisp up before adding the pineapple chunks to the pan. Sauté the pineapple for a few minutes, tossing gently, until it softens and the edges start to brown. -
Simmer the Curry:
Once the pineapple has softened, add the ground paste to the pan, followed by 2 cups of water. Stir the mixture well and bring it to a simmer. Allow the curry to cook for 10 minutes, letting the flavors meld together. -
Season the Gojju:
Add salt and jaggery to taste. Mix well and bring the curry to a boil. Lower the heat and simmer for an additional 10 minutes, until the gravy thickens to your desired consistency. -
Serve:
Serve the Pineapple Gojju hot with steaming steamed rice and a dollop of ghee or with warm chapatis. The gojju can also be stored in an airtight container in the refrigerator for a few days, allowing the flavors to deepen further.
Tips for Perfect Pineapple Gojju
- For a more intense flavor, use fresh tamarind instead of tamarind paste, if available.
- Adjust the amount of jaggery according to your sweetness preference.
- If you prefer a spicier dish, increase the number of dry red chillies or add a bit of green chili while grinding the paste.
- This dish can be made ahead and served later, as the flavors continue to improve over time.
Conclusion
Pineapple Gojju is a delicious and vibrant dish that showcases the perfect balance of sweet, tangy, and spicy flavors. This curry, a hallmark of Karnataka’s festive cuisine, is sure to bring excitement to your meal table. Whether paired with rice or chapatis, it’s an ideal accompaniment that adds a burst of flavor to your lunch spread. Try making it today and enjoy the rich, flavorful taste of South India!
