Pineapple Gojju / Karnartaka Style Pineapple Gojju

A big tasty pineapple sitting inside the refrigerator triggered my mind to make a Karnataka style dinner couple of days back. I have been thinking of doing this yummy Pineapple Gojju which I relished when I were in Bangalore at restaurants and work place. I always enjoyed the spicy, sweety and tangy taste of this gojju and it goes well with hot rice and a good accompaniment for rotis / chappathis too.  With the limited ingredients I had then, I made a small course Karnataka meal this time comprising of Pineapple Gojju, Cucumber Koshimbir, Sorekai Chutney and Sorekai Pappu. A different meal at the end of the day was quite interesting and we enjoyed the Karnataka cuisine very much. I will come back with more traditional Karanataka dishes soon... At my home, we always love to explore different cuisines of India, love to introduce these special cuisines to the kids (including the biggest one - my husband). I want them to have the opportunity to experience the wide range of tastes and the depth of variety of the cuisines from each region of  Mother India.

Ingredients

Pineapple Cubes - 1.5 cups

Tamarind Juice - 1 cup

Oil - 3 tsp

Hing - 1 Dash

Mustard Seeds - 2 tsp

Jeera / Cumin Seeds - 1 tsp

Curry leaves - 5 or 6

Dry Red chillies - 2 Medium

Urad Dal - 1 tsp

Channa Dal - 1 tsp

Turmeric Powder - 1/2 tsp

Bisibelebath Powder / MTR Sambar Powder - 1 tbsp

Salt - To Taste

Jaggery - 1 small pinch

Simple Karanataka Meal - Sorekai Pappu, Cucumber Koshimbir, Sorekai Chutney, Pineapple Gojju

Method

• In the cooking vessel, add the oil first. When its heated, add Hing, Mustard seeds, Jeera, urad dal, channa dal, curry leaves and dry red chillies in order. When its roasted enough, add the pineapple cubes into the vessel and cook them on medium heat for 3-4 minutes.
• Add the powders, tamarind juice, pinch of jaggery and required amount of salt and allow the Gojju to boil till it thickens little bit. Switch off the flame and serve with hot rice or hot rotis/chappathis. 

Tips

Try to make this Gojju with a tangy and sweety pineapple than using a very sweet pineapple. If the tangyness of the pineapple is good enough, we could reduce the amount of tamarind juice.