Pineapple Gojju
Pineapple sweet-sour-spicy preparation — fresh ripe pineapple (or canned in off-season) cut into pieces and cooked in sesame oil with a dry masala of roasted chana dal, urad dal, sesame, and dried red chilli, tamarind water, jaggery, and mustard seeds until the pineapple softens and the sauce thickens to a chutney-like consistency. The pineapple's intense tropical sweetness and acidity interplay with the added tamarind and jaggery to produce the most complex of all gojju preparations — four clear flavours simultaneously present: sweet from jaggery and pineapple, sour from tamarind and pineapple acid, spicy from chilli, and bitter-nutty from the roasted dal masala. Considered a festive and special-occasion gojju; its preparation signals that extra effort is being made for the meal. Particularly served at Ugadi and Vishu (Kerala New Year) feasts as one of the seasonal condiments.
Cuisines
Best for
Recipe
Ingredients
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1 cup | Pineapple , chopped |
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1 tablespoon | Tamarind , pulp |
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2 tablespoons | Jaggery |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Cumin , seeds |
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1 teaspoon | Urad dal |
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1 teaspoon | Chana dal |
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2 tablespoons | Coconut oil |
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2 tablespoons | Coconut , fresh grated |
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2 cups | Water |
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— | Salt , to taste |
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5-6 | Curry Leaf |
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2 | Red Chili , dried |
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1 pinch | Asafoetida |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds, urad dal, chana dal, dried red chilies, and curry leaves. Sauté until the dals turn golden brown.
- 4 Add asafoetida and stir briefly.
- 5 Add the chopped pineapple and sauté for 3-4 minutes.
- 6 Add tamarind pulp, jaggery, and salt. Mix well.
- 7 Pour in 2 cups of water and bring the mixture to a boil.
- 8 Reduce the heat and let it simmer for 10-15 minutes until the pineapple is cooked and the flavors meld.
- 9 Add fresh grated coconut and stir well.
- 10 Cook for another 2-3 minutes and then remove from heat.
Tips
For a spicier version, add a slit green chili along with the pineapple.