easy pineapple curry recipe | pineapple gojju recipe | ananas menaskai recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: karnataka
Ingredients
- 1 cup pineapple
- 1½ cup water (or as required)
- ¼ cup tamarind juice
- 5 tsp jaggery / gud / bella
- ½ tsp turmeric / haldi
- salt to taste
for masala paste:
- 2 tbsp sesame seeds / til / ellu
- 3 tsp oil
- 2 tsp urad dal
- ½ tsp methi / fenugreek seeds
- 6 dried kashmiri red chilli / lal mirch
- few curry leaves
- ¾ cup coconut (fresh / desiccated)
- ½ cup water
for tempering:
- 2 tsp coconut oil / any cooking oil
- 1 tsp mustard seeds
- 1 dried kashmiri red chilli (broken)
- few curry leaves
Method
- firstly, in a boil chopped pineapple with water for 10 minutes.
- meanwhile, prepare the masala by dry roasting sesame seeds. keep aside
- furthermore, roast urad dal, methi, dried red chilli and curry leaves with a tsp of oil.
- transfer to the blender.
- additionally, add coconut and water.
- blend to smooth paste. keep aside.
- now add in tamarind juice, jaggery, turmeric and salt.
- mix well. cover and simmer for 15 minutes.
- now add in prepared masala paste and water as required.
- adjust the consistency by adding more water of required.
- simmer for another 10 minutes stirring occasionally.
- boil till the colour of gojju / menaskai turns slightly blackish.
- pour tempering over menaskai.
- finally, serve pineapple gojju or pineapple menaskai along with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.