Pineapple gojju is one of my favourite udipi dish. This is part of the wedding lunch spread in most south Karnataka weddings and if there is anything I would stretch my hand first s to pick from the lunch spread, it would be this. I love the spicy, tangy, sweet taste of this dish and would like to have a bite of pineapple in each spoon that I have. My mom, my atthai and my sis regularly make this…I too make this whenever I find a sweet pineapple in the market. This is a good side dish with dosa, idli, roti, bread and I can even have it with plain rice, sambar, rasam and curd rice or I even have just by itself.
Ingredients:
For Grinding (Masala)
Grated Coconut - 1 cup
Urad Dal- 2 tsp
Chana Dal - 1 tsp
Red Chillies (preferably byadgi chilli)– 6-8 ( to suit your spice level)
Sesame seeds -11/2tsp ( Black / white )
Cumin seeds / Jeera - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
For seasoning
oil -2-3 tbsp ( Coconut oil preferred )
Mustard - 1 tsp
Hing – 1/4tsp
Curry Leaf a sprig
Method:
Dry roast the ingredients for grinding masala(except coconut)….when cooled , grind the roasted ingredients coarsely and add the grated coconut to the final grind….this mixture if coarse will have great texture and taste to the dish.
In a pan, add a little oil and sauté the pineapple pieces lightly, to this add the tamarind extract, turmeric and jaggery…allow it to simmer till the raw flavor of tamarind fizzles out.
To this simmering concoction, add the ground masala and let it simmer till the flavours blend for 5 minutes.
Switch off and now season it with mustard, hing and curry leaf.
Tips: adding dry grapes to the dish along with pineapple will enhance the taste too.
Alternatively, pineapple can be substituted with lady's finger( bendekayi gojju) or bitter gourd( hagalkayi gojju) and even shallots or onions( erulli gojju)....this can be mixed with plain rice and a little sesame oil...it tastes heavenly.
Ingredients:
Chopped sweet Pineapple -1 Cup (You can add more also if you like )
Jaggery – golf ball size
Tamarind – one small ping pong ball size
Salt - As per taste
Turmeric / Haldi - 1/4 tsp
Jaggery – golf ball size
Tamarind – one small ping pong ball size
Salt - As per taste
Turmeric / Haldi - 1/4 tsp
For Grinding (Masala)
Grated Coconut - 1 cup
Urad Dal- 2 tsp
Chana Dal - 1 tsp
Red Chillies (preferably byadgi chilli)– 6-8 ( to suit your spice level)
Sesame seeds -11/2tsp ( Black / white )
Cumin seeds / Jeera - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
For seasoning
oil -2-3 tbsp ( Coconut oil preferred )
Mustard - 1 tsp
Hing – 1/4tsp
Curry Leaf a sprig
Method:
Dry roast the ingredients for grinding masala(except coconut)….when cooled , grind the roasted ingredients coarsely and add the grated coconut to the final grind….this mixture if coarse will have great texture and taste to the dish.
In a pan, add a little oil and sauté the pineapple pieces lightly, to this add the tamarind extract, turmeric and jaggery…allow it to simmer till the raw flavor of tamarind fizzles out.
To this simmering concoction, add the ground masala and let it simmer till the flavours blend for 5 minutes.
Switch off and now season it with mustard, hing and curry leaf.
Tips: adding dry grapes to the dish along with pineapple will enhance the taste too.
Alternatively, pineapple can be substituted with lady's finger( bendekayi gojju) or bitter gourd( hagalkayi gojju) and even shallots or onions( erulli gojju)....this can be mixed with plain rice and a little sesame oil...it tastes heavenly.
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