Pineapple gojju (pineapple curry) step-by-step recipe with video and photos.
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About this recipe
Pineapple gojju is a sweet-spicy-tangy Karnataka dish similar to a curry. A ‘gojju’ is 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.
Ingredients
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 freshly grated coconut; however, desiccated 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.
Step by step instructions
Dry-roast sesame seeds until lightly golden and set them aside (step 1).
Heat 1 teaspoon coconut oil and fry urad dal, methi, red chilli, and curry leaves (step 2).
Once it cools down, grind it along with sesame seeds, coconut, and little water to make a smooth paste (steps 3,4).
Combine pineapple pieces with juice (use water if you are using fresh pineapples) in a pan (step 5).
Add tamarind extract, jaggery, and turmeric powder (step 6).
Add the ground paste and salt. Bring to boil (steps 7,8).
Reduce flame and let it simmer until the pineapple is completely cooked (step 9).
Prepare tempering in a small pan (step 10).
Pour the tempering on the gojju and mix well (steps 11,12).
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 are 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.
Serving suggestions
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!
Click here for more curry recipes.
Bonus
This pineapple curry is:
- unique and delicious
- vegan
- traditional and authentic
- great for festival meals
Recipe card
Pineapple Gojju (Pineapple curry)
Ingredients
- 2 tins pineapple along with its juice (approximately 2 ½ cup)
- ¼ cup tamarind extract
- 1 tablespoon jaggery
- ½ teaspoon turmeric powder
For masala paste
- 3 tablespoon sesame seeds
- 1 teaspoon coconut oil
- 2 tablespoon split black gram (urad dal)
- ½ teaspoon fenugreek seeds (methi)
- 4-5 Kashmiri red chilli
- 7-8 curry leaves
- ¼ cup coconut
For tempering
- 1 teaspoon coconut oil
- 1-2 dry red chilli
- 1 teaspoon mustard seeds
- 5-6 curry leaves
- A small pinch asafoetida (hing)
Instructions
Making the masala paste
- Dry roast the sesame seeds. Set aside
- Heat 1 teaspoon coconut oil and add urad dal, methi, red chilli and curry leaves. Fry all ingredients for a couple of minutes
- Once it cools down, grind it along with sesame seeds, coconut, and little water to make a smooth paste. Set aside
Making the gojju
- Combine pineapple pieces with juice (use water if you are using fresh pineapples) in a pan
- Add tamarind extract, jaggery, turmeric powder, ground paste, and salt. Bring to boil
- Reduce flame and let it simmer until the pineapple is completely cooked
Making the tempering
- In another small pan, heat 1 teaspoon coconut oil and add mustard seeds
- Once it splutters, add dry red chilli, curry leaves, and hing
- Turn off the flame and pour the tempering to the gojju
- Mix well and serve hot
Video
Click here to watch pineapple gojju web story.
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