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Pineapple gojju
ಅನಾನಸ್ ಗೊಜ್ಜು (ananas gojju): Karnataka's sweet, sour and hot pineapple gravy with sesame and jaggery
Pineapple gojju turns up on banana leaves at Kannada weddings, housewarmings and Ugadi feasts, where its bright sweet-sour-hot taste cuts through the rice, saaru and payasa. Ripe pineapple is simmered with tamarind and jaggery, then thickened with a roasted paste of sesame, coconut, chilli and lentils until glossy. It is eaten in small spoonfuls with rice or chapati, or as a relish on the side. The usual mistake is adding the jaggery too early and boiling it hard, which makes it sticky and dull; let the pineapple soften first. It keeps for 4 days in the fridge. Chef's tip: toast the sesame seeds separately and add them last, so they stay nutty and you can hear them crackle.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the spice paste
- 1 tbsp coriander seeds
- 1 tsp chana dal
- 1 tsp urad dal
- ¼ tsp fenugreek seeds
- 2 tbsp grated coconut
- 1 tbsp white sesame seeds
- ½ cup water
For the gojju
- 14 oz ripe pineapplepeeled, cored, cut into 1.5 cm pieces
- ⅔ oz tamarindsoaked in 250 ml hot water
- ¼ tsp ground turmeric
- 1 ⅜ oz jaggerygrated
- ¾ tsp salt
- 2 tbsp sunflower oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1 pinch asafoetida (gluten-free hing)
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Method
0/6 doneStep 1: In a heavy pot over a low heat, dry-roast 1 tbsp coriander seeds, 1 tsp chana dal, 1 tsp urad dal, ¼ tsp fenugreek seeds and 5 dried red chillies (byadgi) for 4 minutes until golden. Add 2 tbsp grated coconut for the last minute. Tip onto a plate.
5 minStep 2: Toast 1 tbsp white sesame seeds in the hot pot for 1 minute until it pops; keep it separate. Grind the roasted spices with the ½ cup water to a smooth paste.
4 minStep 3: Strain the ⅔ oz tamarind. Put the 14 oz ripe pineapple, tamarind juice, ¼ tsp ground turmeric and ¾ tsp salt in the pot and simmer for 10 minutes until the pineapple is tender and translucent at the edges.
10 minStep 4: Add 1 ⅜ oz jaggery and the spice paste and simmer for 8 minutes, stirring, until thick and glossy and it coats the back of a spoon.
8 minStep 5: Heat 2 tbsp sunflower oil in a small ladle or push the gojju aside and heat it in a corner of the pot. Add 1 tsp mustard seeds; when it pops, add 1 sprig curry leaves and 1 pinch asafoetida (gluten-free hing), then stir into the gojju with the toasted sesame.
2 minStep 6: Cool slightly before serving; it thickens as it cools.
1 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 6 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pineapple gojju take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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