Pineapple Gojju | Ananas Menaskai Gojju | Pineapple Curry | Annasipazha Kuzhambu

INGREDIENTS:

Pineapple - 1 Cup chopped Tamarind - 1 lemon sized Water - 3 Cups or as required Turmeric Powder - 1/4 tsp Salt - to taste

TO ROAST & GRIND:

Channa Dal - 1 tbsp Urad Dal - 1 tbsp Fenugreek Seeds - 1/4 tsp Sesame Seeds - 1 tbsp Grated Coconut - 1 Cup

TO TEMPER:

Oil - 2 tbsp Mustard Seeds - 1/2 tbsp Red Chilli - 3 - 4

HOW TO MAKE:

Soak tamarind for 20 to 30 minutes.  Extract a cup of tamarind juice and keep aside. 

Dry roast channa dal, urad dal and red chilli till golden brown.  Then add sesame seeds and grated coconut.  saute until coconut hot. 

Make a fine paste by adding little water and keep aside. 

In a pan add 3 cups of water along with pineapple pieces.  Boil for 10 to 15 minutes. 

Add tamarind juice, ground paste, turmeric powder and needed salt. 

Mix well and add jaggery powder.  Adding jaggery is optional, if pineapple is too sweet then skip this step. Mix well and bring to boil once. Turn off the stove. 

Heat oil in a saucepan, splutter mustard seeds, add red chillies and curry leaves.  Temper the gojju and mix well.  

Pineapple Gojju is ready to serve. 

TIPS:

If pineapple is sweet enough, jaggery can be skipped. 

If pineapple is sour, reduce tamarind. 

Do not overcook pineapple.  

Do not boil more than once as the pineapple may get mushy.