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Pineapple Gojju Recipe: How To Make Pineapple Menaskai
Pineapple gojju is a traditional side-dish of South Karnataka that is prepared especially by Brahmins during the festive season. Here is a detailed procedure along with images and a video.
Pineapple gojju recipe is a classic side-dish of South Karnataka and is a mandatory recipe to be prepared during all festivals, especially by the Brahmins of that region. Also known as pineapple menaskai, this dish is prepared by cooking cut pineapples in a coconut-based masala gravy.
The Karnataka-style pineapple curry is a quick and easy recipe to make and does not take too much of your kitchen time. The tanginess of the tamarind along with the sweetness of the pineapple and the spiciness of the masala, make it an absolute treat for the taste buds.
The sweet and sour pineapple curry is a definite delicacy to those who love the combination of sweet, sour and spicy. This finger-licking curry is usually paired with rice, dosa, idli and roti.
If you are keen on preparing this simple yet delectable dish, continue reading the step-by-step procedure along with the images and watch the video on how to prepare the pineapple gojju.
PINEAPPLE GOJJU RECIPE VIDEO
Recipe By: Kavyashree S
Recipe Type: Side-dish
Serves: 1 bowl
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Oil - 3 tbsp
Hing (asafoetida) - a pinch
Mustard seeds - 1 tsp
Split urad dal - 1 tsp
Chana dal - 1/2 tsp
Curry leaves - 7-10 leaves
Pineapple (cut into cubes) - 1 and 1/4th medium-sized bowl
Water - 3/4th cup
Grated coconut - 1 cup
Huri-kadale (bhuna chana) - 1 tbsp
Rasam powder - 2 tbsp
Jaggery - 1/2 tbsp
Tamarind paste - 1 tbsp
Salt to taste
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1. Add oil to a heated pan.
2. Add a pinch of hing and mustard seeds and allow it to splutter.
3. Add the split urad dal, chana dal and curry leaves.
4. Then, add one bowl of pineapple and sauté it well.
5. Add half a cup of water in it and cook it for about 5 minutes on medium flame.
6. Meanwhile, add grated coconut, huri kadale, rasam powder and quarter bowl pineapple to a mixer jar.
7. Further, add jaggery, tamarind paste and salt into the jar.
8. Add 2 tbsp of water and grind the mixture.
9. Once the pineapple is cooked, add the masala to it.
10. Let it cook for 5 minutes, before serving the dish.
- 1. The amount of jaggery and tamarind paste to be added depends on how sweet or sour the pineapple is.
- 2. You can add some other masala powder to add that spiciness, instead of the rasam powder, according to your preference.
- Serving Size - 1 cup
- Calories - 400 cal
- Fat - 23 g
- Protein - 2 g
- Carbohydrates - 55 g
- Sugar - 37 g
- Fibre - 4 g
STEP BY STEP - HOW TO MAKE PINEAPPLE GOJJU
1. Add oil to a heated pan.
2. Add a pinch of hing and mustard seeds and allow it to splutter.
3. Add the split urad dal, chana dal and curry leaves.
4. Then, add one bowl of pineapple and sauté it well.
5. Add half a cup of water in it and cook it for about 5 minutes on medium flame.
6. Meanwhile, add grated coconut, huri kadale, rasam powder and quarter bowl pineapple to a mixer jar.
7. Further, add jaggery, tamarind paste and salt into the jar.
8. Add 2 tbsp of water and grind the mixture.
9. Once the pineapple is cooked, add the masala to it.
10. Let it cook for 5 minutes, before serving the dish.
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