Anaanaas Gojju - Pineapple Curry
- 1½ cup - Pineapple, chopped
- ¼ cup - Fresh or dry coconut
- 2 tbsp - Urad dal
- 1 tbsp - tamarind paste
- 4 to 5 - Dry red chillies (i have used Byadgi, as it gives out bright red colour)
- 2 tbsps - Jaggery
- Salt to taste
- 1 tsp - mustard seeds
- 10 to 12 - Curry leaves
- 2 tbsp - Oil
- In a pan dry roast urad dal and set aside.
- Dry roast the coconut till it turn slightly brown. Make sure not to burn it.
- Roast the red chillies with just a drop of oil.
- Grind the above roasted, urad dal, red chillies, coconut and tamarind paste into a smooth paste, using water as much as it is required.
- In the kadhai heat oil, add mustard seeds and let it crackle. Add curry leaves, let it crisp up.
- Add pineapple chunks and saute it till it softens and the edges start browning. Add water if required.
- At this point add the ground paste, 2 cups of water, salt and jaggery.
- Boil it for 10 mins on a low heat, till the gravy turns thick.
- Store refrigerated in an airtight jar. Serve it hot with steamed rice and ghee.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/anaanaas-gojju-pineapple-curry/
3.5.3251