Some tastes from your childhood stay with you always, even if you did not like it back then! This beautiful dish, popular in South Indian weddings and functions is one of those tastes. I never liked it much then, but now it is one of my favourites.
Pineapple Gojju, a delicious curry that delicately balances the sweet tangy flavours of Pineapple with spicy tastes of chillies and roast spices. The best part for me, is using my Mum's recipe to recreate the same taste that she made for us.
Here it is, my version of PINEAPPLE GOJJU:
Ingredients - 2 small cups of chopped pineapple chunks (possible to use canned sweet pineapple too), 1/4 cup of coconut, 2 tbsp urid daal, 1 tbsp channa daal, 1 tsp fenugreek seeds, 4 to 5 dry red chillies, 2 tbsp jaggery/brown sugar, 1 tbsp tamarind paste, 1 tsp mustard seeds, handful curry leaves, salt to taste.
Make - Dry roast the urid daal, channa daal & fenugreek seeds until aromatic. Next dry roast the coconut slightly along with red chillies. Put all of these into the mixer, add in tamarind paste and a little bit of water and grind into a smooth paste.
In a pan, saute mustard seeds in a little oil, add in curry leaves then pineapple chunks and roast nicely. Now add in the masala paste and jaggery. Add 1 to 2 cups of water and simmer with closed lid for about 10 minutes.
Serve hot with rice or chapathi. Enjoy!
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