Pineapple Gojju | Pineapple Menaskai

Pineapple is widely used in preparing dishes. There are some delicious recipes with Pineapple like Pineapple Kesari and Pineapple Rasam.  One another popular recipe is this Gojju/gravy. Gojju is like a curry but thicker and is served in small quantities as a little side dish to eat with hot rice.  We can also make Gojju with vegetables like Brinjal, bitter gourd etc.

Pineapple Gojju or Pineapple Menaskai is a popular curry variety from Karnataka Cuisine.  It is called ” Menaskai ” in South Karnataka. This Pineapple Gojju a combination of Sweet, Sour and Spicy taste in a single curry. This is a festive dish and served during weddings and other celebrations . A nice comfort food and was excellent for a change of flavor. Its best served as a side dish to rasam or can we mixed with hot steaming rice. Even it would be a perfect accompaniment for Roti.

You may also want to try:

1. Karnataka Style Puliyogare
2. Bisi Bele Bath
3. Mysore Masala Dosa
4. Mango Rasayana
5. Vangi Bath
6. Badam Chiroti

Recipe Card for Pineapple Gojju | Pineapple Menaskai:

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Pineapple Gojju | Pineapple Menaskai

Course: Kootu varieties (Stew), Kuzhambu, Veg Gravies

Cuisine: Indian, Karnataka

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 200kcal

Author: Sowmya Venkatachalam

Pineapple Gojju or Pineapple Menaskai is a popular curry variety from Karnataka Cuisine. It is called ” Menaskai ” in South Karnataka. This Pineapple Gojju a combination of Sweet, Sour and Spicy taste in a single curry. A nice comfort food and was excellent for a change of flavor

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Ingredients

• 1 lemon Tamarind Size1 lemon Tamarind Size
• 1 cup Pineapple Cubed. 1 Cup - 250ml1 cup Pineapple Cubed. 1 Cup - 250ml
• 1/4 tsp Turmeric Powder1/4 tsp Turmeric Powder
• 2 tbsp Grated Jaggery2 tbsp Grated Jaggery
• Salt To tasteSalt To taste

For Grinding

• 1 tsp Oil1 tsp Oil
• 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 1 tbsp Whole Urad Dal1 tbsp Whole Urad Dal
• 1 tbsp Coriander Seeds1 tbsp Coriander Seeds
• 10 Red Chili10 Red Chili
• 1/4 tsp Fenugreek seeds1/4 tsp Fenugreek seeds
• 1/2 cup Grated Coconut1/2 cup Grated Coconut
• Curry Leaves FewCurry Leaves Few
• 2 tsp Sesame seeds2 tsp Sesame seeds

For Seasoning

• 2 tsp Coconut Oil2 tsp Coconut Oil
• 1 tsp Mustard Seeds1 tsp Mustard Seeds
• Few Curry LeavesFew Curry Leaves
• 1 Pinch Asafoetida (Asafetida / Hing)1 Pinch Asafoetida (Asafetida / Hing)

Instructions

Extract Tamarind

• Soak tamarind in warm water for 10 mins and extract the juice and keep it aside
  Soak tamarind in warm water for 10 mins and extract the juice and keep it aside

Prepare Grinding Ingredients

• Heat oil in a pan. Add in chana dal, urad dal, coriander seeds, fenugreek seeds, red chili, curry leaves and fry till dal turns light brown. Then add the coconut and fry till it becomes golden brown. Take this in a mixer jar.
  Heat oil in a pan. Add in chana dal, urad dal, coriander seeds, fenugreek seeds, red chili, curry leaves and fry till dal turns light brown. Then add the coconut and fry till it becomes golden brown. Take this in a mixer jar.
• Dry roast the sesame seeds and add it to the mixer jar with the rest of the grinding ingredients.
  Dry roast the sesame seeds and add it to the mixer jar with the rest of the grinding ingredients.

Grinding Process

• Grind all the ingredients in the mixer jar to a nice smooth paste. Keep it aside.
  Grind all the ingredients in the mixer jar to a nice smooth paste. Keep it aside.

Cooking Pineapple

• Heat oil in a pan and sauté the pineapples for 2 mins. Then add 1/2 cup of water and turmeric powder and cover and cook the pineapple till they are tender.
  Heat oil in a pan and sauté the pineapples for 2 mins. Then add 1/2 cup of water and turmeric powder and cover and cook the pineapple till they are tender.

Cook with Tamarind

• Add tamarind extract to the pan once the pineapple is cooked. Add salt and jaggery and allow the tamarind to boil for 5 mins.
  Add tamarind extract to the pan once the pineapple is cooked. Add salt and jaggery and allow the tamarind to boil for 5 mins.
• Then add the ground spice paste and mix well so that there are no lumps. Boil for another 5 mins and switch off the flame.
  Then add the ground spice paste and mix well so that there are no lumps. Boil for another 5 mins and switch off the flame.

Tempering Process

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and hing (Perungayam) and add this tempering to the Gojju.
  Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and hing (Perungayam) and add this tempering to the Gojju.

Serving Time

• Delicious Pineapple Gojju is now ready to serve! Relish with Rice / Indian Bread and enjoy the meal!
  Delicious Pineapple Gojju is now ready to serve! Relish with Rice / Indian Bread and enjoy the meal!

Video

Nutritional Info

Nutrition Facts

Pineapple Gojju | Pineapple Menaskai

Amount Per Serving (1 Cup)

Calories 200 Calories from Fat 99

% Daily Value*

Fat 11g17%

Carbohydrates 27g9%

Fiber 1g4%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES:

EXTRACT TAMARIND

• Soak tamarind in warm water for 10 mins and extract the juice and keep it aside

PREPARE GRINDING INGREDIENTS

• Heat oil in a pan. Add in chana dal, urad dal, coriander seeds, fenugreek seeds, red chili, curry leaves and fry till dal turns light brown.

• Then add the coconut and fry till it becomes golden brown. Take this in a mixer jar.

• Dry roast the sesame seeds and add it to the mixer jar with the rest of the grinding ingredients.

GRINDING PROCESS

• Take all fried ingredient to mixer jar. Add few pineapple pieces.

• Grind all the ingredients in the mixer jar to a nice smooth paste. Keep it aside.

COOKING PINEAPPLE

• Heat oil in a pan and sauté the pineapples for 2 mins. Then add 1/2 cup of water and turmeric powder and cover and cook the pineapple till they are tender.

COOK WITH TAMARIND

• Add tamarind extract to the pan once the pineapple is cooked. Add salt and jaggery and allow the tamarind to boil for 5 mins.

• Then add the ground spice paste and mix well so that there are no lumps. Boil for another 5 mins and switch off the flame.

TEMPERING PROCESS

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and hing (Perungayam)

• Add this tempering to the Gojju.

SERVING TIME

• Delicious Pineapple Gojju is now ready to serve! Relish with Rice / Indian Bread and enjoy the meal!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!