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Pineapple Gojju

Pineapple gojju is lip-smacking sweet and sour side dish goes well with rice, rotti, idli ..

This blend of sweet and spice is an excellent addition to your diet, and makes a great traditional style curry called pineapple gojju. Pineapples are a naturally anti-inflammatory fruit. It is rich in vitamin C and has a good amount of vitamin A. Pineapples contain an enzyme called Bromelain, which helps in digesting food by breaking down the proteins. Studies show that regular consumption of this fruit helps in fighting arthritis and indigestion. This is very easy recipe using the rasam powder.


  • 2 cup finely chopped pineapple(keep aside 2 to 3 tbsp chopped pineapple for grinding)
  • 3/4 cup fresh grated coconut
  • 2 tablespoon Rasam Powder
  • Little tamarind if the pineapple is too sweet
  • or little jaggery if the pineapple is sour
  • 5 to 10 leaves curry more if you like it
  • 1/8 tsp of turmeric
  • 1.5 teaspoon salt
  • 1 tbsp menthya hittu OR
  • 1 tbsp hurigadale
  • 2 to 2.5 cups of water we will use it as and when needed
  • chopped coriander leaves


  • 1½ tablespoon oil
  • ½ teaspoon mustard seeds
  • 2 teaspoon urad dal
  • 1 teaspoon channa dal
  • 1 red chilli
  • pinch of Asafetida/hing


  1. First, heat the oil in a dry pan on medium high heat.
  2. Once the oil is heated (check by adding a few mustard seeds, they have to pop immediately), add mustard seeds, then urad dal and channa dal.
  3. Fry it until the dals turn golden brown.
  4. Add hing, chopped pineapple, turmeric powder, and curry leaves. saute it for a minute
  5. Now add a cup of water and let it boil.
  6. While it is boiling, we will prepare the masala.

For masala:

  1. Grind coconut, rasam powder, pineapple chunks and water in a blender to a fine paste.
  2. Put this masala to the boiling pineapple mix, along with jaggery, salt and tamarind juice,and add more water if needed. Reduce the heat to medium low.
  3. Let it cook (boil) for 12 to 15 minutes, so that pineapple will absorb the masala and release its flavor to the gojju.
  4. make paste of menthyahittu and add this to the gojju and let it boil for 5 more minutes.
  5. or powder the hurigadale and and add this to gojju.
  6. Once the gojju thickens and comes to the right consistency, turn off the heat.
  7. Now the Pineapple gojju is ready to eat. You can use this as a side dish to rotti, chapati, dosa and even with hot steamed rice along with a little bit of ghee.