Pineapple Gojju
Pineapples are naturally anti-inflammatory fruits, rich in Vitamin C and a good source of Vitamin A. They contain Bromelain, an enzyme that helps in digestion by breaking down proteins. Regular consumption of pineapple is believed to aid in relieving arthritis and indigestion.
Here, we are preparing a traditional curry – Pineapple Gojju.

Ingredients:

• 1 cup finely chopped pineapple
• ⅓ cup fresh grated coconut
• 1 tablespoon rasam powder
• A little tamarind (if pineapple is too sweet) or a little jaggery (if pineapple is sour)
• 5–10 curry leaves (use more if you like)
• ¾ teaspoon salt
• 1½ tablespoon oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal
• ½ teaspoon channa dal
• ¼ teaspoon asafoetida (hing)
• A pinch of turmeric
• 1½–2 cups water (use as needed)

Method:

Step 1: Prepare the tempering

1. Heat oil in a pan on medium-high heat.
2. Test the oil by adding a few mustard seeds – they should pop immediately.
3. Add mustard seeds, then urad dal and channa dal. Fry until the dals turn golden brown.
4. Add hing, chopped pineapple, and curry leaves.
5. Pour in 1 cup water and let it boil.

Step 2: Prepare the masala

In a blender, grind together:

1. Coconut
2. Rasam powder
3. Tamarind or jaggery (depending on pineapple’s taste)
4. Salt
5. ¼ to ½ cup water
6. Grind to a smooth paste.

Step 3: Cook the gojju

1. Add the ground masala paste to the boiling pineapple mixture.
2. Add more water if required to adjust consistency.
3. Reduce heat to medium-low and let it cook for 12–15 minutes.
4. This allows the pineapple to absorb the masala and release its flavor into the curry.
5. Cook until the gojju thickens to desired consistency.
6. Turn off the heat.

Serving Suggestions:

1. Pineapple Gojju is now ready! Serve hot as a side dish with –
2. Rotti
3. Chapati
4. Dosa
5. Or with steamed rice and a drizzle of ghee.