Pineapple Gojju
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.
For 4 servings
7 steps. 25 minutes total.
- 1
Prepare the Gojju Masala
- a.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.
- 2
Once cooled, transfer the roasted ingredients to a spice grinder or blender
- a.Grind to a fine powder. Set this masala powder aside.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Step 5
- a.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.
- 6
Prepare the tempering (tadka)
- a.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.
- 7
Pour the hot tempering over the pineapple gojju
- a.Mix well. Let the gojju rest for at least 10 minutes before serving to allow the flavors to deepen. Serve warm with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a ripe yet firm pineapple for the best balance of sweetness and texture.
- 2The key to a good gojju is the balance of sweet, sour, and spicy flavors. Feel free to adjust jaggery, tamarind, and chili levels to your liking.
- 3Roast the spices on low heat to prevent them from burning, which can impart a bitter taste to the curry.
- 4The gojju thickens as it cools. If it becomes too thick, you can adjust the consistency with a little warm water before serving.
- 5This dish tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Fruit Swap
Replace pineapple with semi-ripe mangoes or bitter oranges (hittale) for a different flavor profile.
Vegetable AdditionVegetable Addition
Add diced bell peppers (capsicum) or pearl onions along with the pineapple for extra texture and flavor.
No CoconutNo Coconut
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.
Creamier VersionCreamier Version
For a richer gravy, you can grind the masala with a little water to a paste instead of a dry powder.
Why this is on our healthy list.
Aids Digestion
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.
Anti-inflammatory Properties
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.
Rich in Antioxidants
This curry is packed with antioxidants from pineapple, coconut, and various spices, which help combat oxidative stress and protect cells from damage.
Boosts Immunity
Pineapple is an excellent source of Vitamin C, a crucial nutrient for a strong immune system. The spices also contribute to overall wellness.
Frequently asked questions
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.