Pineapple gojju (pineapple curry) step-by-step recipe with video and photos.
About this recipe
Pineapple gojju is a sweet-spicy-tangy Karnataka dish similar to a curry. A ‘gojju’ a slightly thick curry that can be made with different vegetables like okra, bitter gourd, raw mango, but the best-tasting gojju is made with pineapples. This vegan curry is a traditional dish that is a part of festivals and celebrations and is served at weddings too.
Pineapple: I use canned pineapple in its juice. See below for measurements.
Sesame seeds: This is a key ingredient used to make this pineapple curry.
Coconut: I use fresh grated coconut; however, dessicated coconut can also be used to make this dish.
Spices: For the masala paste, the whole spices I use are fenugreek seeds and dried chilli. For the tempering, I use mustard seeds and hing.
Coconut oil: This dish is traditionally made with coconut oil and it tastes best when made with it. However, you may replace it with any cooking oil of your choice.
Tamarind extract: I add tamarind extract to this curry. This can be adjusted depending on the tartness of the pineapple.
Jaggery: Adjust the amount of jaggery depending on the sweetness of the pineapple.
Canned pineapple versus fresh pineapple
Both fresh and canned pineapples work well for this curry. If you are using canned pineapple, make sure they are pineapple in juice and not the pineapple in sugar syrup.
In this recipe, I have used canned pineapples. One 420 grams can of pineapple measures 1 ¼ cup of pineapple and ¾ cup juice. I have used two cans of pineapple here, which is 2 ½ cups of pineapple and 1 ½ cup of juice. If you are using fresh pineapple, cut the pineapple and measure out 2 ½ cups of pineapple pieces. Replace the juice with the equivalent 1 ½ cups of water.
Also, note that the cooking time is different for canned and fresh pineapple.
Pineapple gojju is usually served as an accompaniment with lunch or dinner. It is a part of festivals and weddings too. Pineapple gojju tastes great with plain steamed rice too. Or try these dishes to enjoy this delicious dish.
This delicious, traditional dish has a burst of flavours – it is definitely a must-try!
For more curry recipes, click here.
Pineapple gojju recipe video
Pineapple gojju (pineapple curry) step-by-step recipe with photos
1. Dry-roast sesame seeds
2. Heat 1 tsp coconut oil and fry urad dal, methi, red chilli and curry leaves
3. Once it cools down, grind it along with sesame seeds, coconut, and little water to make a smooth paste
4. Combine pineapple pieces with juice (use water if you are using fresh pineapples) in a pan
5. Add tamarind extract, jaggery, and turmeric powder
6. Add the ground paste and salt. Bring to boil
7. Reduce flame and let it simmer until the pineapple is completely cooked
8. Prepare tempering in a small pan
9. Pour the tempering on the gojju and mix well
Pineapple Gojju (Pineapple curry)
For masala paste
Making the masala paste
Making the gojju
Making the tempering
Watch pineapple gojju web story here.