Here comes a classic Karnataka delicacy,” Pineapple Gojju / Pineapple Menaskai ” , a mandatory dish in all functions across South Karnataka especially for Brahmins . English equivalent for this mouthwatering dish could be ” Tangy Spicy Pineapple Curry“. This dish is a real treat to all those who love the combination of Sweet ,Sour & Spice..Slurp !!! A great accompaniment with Roti /plain rice /dosa /Idly.
Basically Gojju / Menaskai is a curry with ground spices and some boiled or stir fried vegetables in it.Addition of sesame seeds gives a nice distinguished aroma to this curry ,making it along with coconut, star ingredients.Choice of veggies can vary,but the basic masala remains same , just a few small changes here and there thats it. For today pineapple is the chosen one.Over the time i’ll share some more..
Preparing pineapple gojju is very simple.Just chop pineapple and cook it in a spicy coconut sauce.And the end result would be a spicy tangy sweet curry , an absolute delight to your taste buds.I added grapes just to give some more fruity flavor. You can completely omit it if you don’t have them in hand.Do try this, im sure you l keep licking your fingers and make your plate clean….
Check Out the Video recipe here :
you can also check few more gojju recipes like Bitter gourd Gojju, Spring Onion Gojju, Ladys Finger Gojju , HogPlum Gojju etc
PINEAPPLE GOJJU
Ingredients
- 1 Cup Ripened Pineapple, (You can add more also if you like )
- 1/2 Cup Green Grapes, (Optional )
- Small Orange size Jaggery, ( Can + or - this quantity )
- lemon size Tamarind, ( Adjust according to the sourness of pineapple )
- Salt, - As per taste
- 1/4 tsp Turmeric Haldi
For Grinding (Masala)
- 1 cup coconut, grated
- 2 tsp Black Gram Urad Dal
- 1 tsp Bengal Gram Chana Dal
- 1/4 tsp Fenugreek seeds methi
- 1/2 tsp Cumin Seeds Jeera
- 1.5 - 2 tsps Sesame seeds/ Til ( Black / white
- 4 - 8 Red Chillies, ( As per your spice level ; i add 6)
- or two a pinch Hing
- few Curry Leaves
For Tempering :
- 2 - 3 tbsps Coconut Oil /Ghee / any oil, ( Coconut oil preferred )
- 1 tsp Mustard
- a pinch Hing
- a few Curry Leaves
Instructions
- Peel the outer skin of the pineapple and cut into bite size pieces.Wash grapes .Soak tamarind in warm water.
- In a pan or vessel , add little oil.When its hot add turmeric and pineapple pcs.Saute it for 2-3 mins. Add Grapes. Saute them together for another 2-3 mins. This step enhances the flavors from the fruits.
- Next to the sauteed fruit pcs, add water ,salt,tamarind and jaggery.Close a lid and cook .
- Meanwhile in a small pan add few drops of oil.Add all the ingredients mentioned under masala except coconut and sesame.Roast them in medium low flame till red chillies becomes crisp and dal turns golden color.Add coconut to that and just saute it , may be for 1 min.Transfer all the ingredients to a mixer jar.
- Next,dry roast sesame seeds in the same pan till it turns golden. Add it to the mixer jar containing other roasted masala ingredients. Once its little cooled , add little water and make a very smooth paste.
- Add this ground paste to cooked pineapple and grapes mixture and mix well.Cook this in a medium flame till the gravy starts boiling.
- Reduce the flame to sim, add a *tbsb of raw coconut oil and allow it to boil for another 8-10 mins. Stir in between.Let the gravy thicken. *REFER NOTES
- Season with mustard,hing and curry leaves.Switch off .
- Serve pineapple menaskai hot / warm with plain Rice / roti / dosa / Idli .
Notes
- You can substitute pineapple with raw mango / Hog plum/ dry raisins / bitter gourd / ladies finger/ Capsicum / orange peels. But for ladies finger ,bitter gourd n orange peels u ve to roast it well initially n also increase tamarind quantity. Masala and rest of the things remains same.
- * The tip of adding raw coconut oil while boiling , i got it from a cook who is a regular in my home for all functions. He was right ,It takes it to a new level.Actually ,he adds more than a tbsp but atleast to go near to that taste i add just a tbsp. If you want you can increase the qty or omit it completely.
- Another tip , the cook gave me was to boil this gravy well in a low flame. The more you boil the more tasty it becomes .The consistency also thickens. Boiling it well also increases its shelf life. It does not spoil for a week if refrigerated and stays good without fridge for 2 days.
- Basically menaskai will be tangy ,sweet n spicy. So to get the authentic taste add more jaggery , tamarind n chilli. But you can vary it depending on your pref.
I Love Gojjus and this one is making me drool, Smitha.. Fabulous presentation and a lipsmacking treat of a gojju… 🙂
Looks creamy and delicious gojju..yummy dear 🙂
Pineapple curry looks super yumm!! Bookmarked !
This looks so yumm..thank you for sharing!
You make so may different dishes dear, just awesome
lovely recipe explained beautifully and one of my favorites as I also hail from Karnataka, Dharwad to be precise. Do hop over to my blog Your Everyday cook when you have the time.we do this with mangoes too.all the best.
hmm yummy gojju with fruits ….got great tips also …
luking great ya, first time i am seeing this , never tasted so vl try once in small quantity.
Lovely, tasty gojjus. I have tasted this before at my friend’s house but i didn’t know the name.
This I must try! Love pineapple and mango, and it seems like a dish that “has it all” 🙂 yum yum:-)
love this khatta mitha dish.
very interesting gojju , looks so inviting and yummy combo dear 🙂 Mouthwatering curry and lovely clicks !!
We too make pineapple curry but different way this one looks so yummy with gram,dal based gravy.
wow… Its very interesting and nice combo dear… Very drooling and i never tried or tasted… Will give a try soon…
Very interesting and yummy combo… I can feel the flavor… Thanks for participating on SYS-W series…
well made! Temptingwww.sailajakitchen.org
Wow.. i love sweet and sour curry.. joggu looks so well presented.. we too make pineapple curry in Kerala,,
Seeing this for the first time…looks very yummy..so well presented…hey dear..I’m already following you…
An amazingly simple recipe and the result is just awesome!! Tried it and the taste is authentic (like what we are served at weddings!) Thanks Smita!
waa.. looks so delicious! you made me remember my wedding 😛 am drooling all over hehe
liked the recipe very much . thank you very much .
Awesome it is.. Loved having this yummy gojju… Thanks for sharing the recipe with us..
which coconut is used in masala fresh or dried ?
can use anything. i have used fresh…
Smitha ,Pineapple gojju is one of my favourties,thanks to your recipe i made it today and it came out very well ,all kudos to you :)How long do you need to cook the pineapple in water before adding the mixie made mix of ingridients ?,RegardsArjun V
Thx Arun for trying n glad to know you loved it. actual duration of pineapple cooking depends on how big youve cut . So you can assume it as around 5-8 mins . basically once pineapple is 75 % cooked you can add masala….
Smitha ma’am, I tried gojju recipe the way you have explained. It came out delicious. Thank you so much. Whenever I try any new recipe I look up in your blog and I am confident that I will never go wrong because of you. You are my ‘cook guide’.. ☺
Smitha ma’am, I tried gojju recipe the way you have explained. It came out delicious. Thank you so much. Whenever I try any new recipe I always look up in your blog and I am confident that I will never go wrong because of you. You are a great cook and good at writing down the recipes too. ☺
thx Varsha …. very glad to know that ….
i am pregnant now but feeling like eating it so much i cant resist myself
Looks yummy. ..One of my favorites.
I tired this recipe using Black Sesame seeds and it turned out to be dark brown color but we are used to bright red color. Next time will use white sesame seeds. Tastewise it was very good. Thanks for posting the recipe
Thank you so much for the recipe Smitha. Your recipes are so detailed. The step by step pictures are so useful. The wonderful photography speaks volumes about the deliciousness of the dishes:). Thanks for putting so much effort in to the recipes. It is so useful to others trying it.
Hi shwetha, Thx for those sweet words..
Is it same as mudduhuli?
No .. Its different !!!
I Love this recipe of your’s…my family enjoys it every time i make this and almost once a month i do this!
but my only complaint is…what ever i do, i never get that beautiful red what’s in your dish (per pic)
some how never able to get that color!
Hi. Tried this recipe today. Came out very well. Thanks for the recipe and tips. The addition of extra coconut oil while simmering does add a nice flavour and taste to this dish.
This has been one of my favourite gojjus but tried to prepare only today. Your recipe has just turned awesome.. Thank u so much Smitha