Pineapple gojju ( ananas curry)

Ingredients 

Ripened pineapple fruit— small one  or 3 cups pineapple pieces 

Grated coconut( kayi turi) —1/2 cup

Dry coconut grated (kobbari) —1/2 cup

Tamarind (hunase hannu//imli)—small lemon size piece 

Jaggery powder or small achhu—2 tablespoon  or according to taste

Salt to taste 

Peel the outer skin of the pineapple fruit and cut into cubes.

ingredients for  masala 

Channa dhal (kadale belle)—2 tablespoon 

Urad dhal (uddina belle)—2 tablespoon 

Dry red chillies—4 to 5

Mustard seeds (sasive)—1 teaspoon 

Fenugreek seeds ( menthya kaalu)—1/4 teaspoon

Method  

In a pan take  all the ingredients given for masala and roast adding a teaspoon of oil on medium flame.

Roast until both the dhals turn to light brown colour and chillies puffs up.do not burn them.

Now add both grated coconuts and fry for a minute.coconut gets warmed up. .switch  off the flame.

Add in tamarind and saute .

Let this ingredients cool completely.

Add salt and jaggery..

Grind all the ingredients in a mixy jar to a smooth paste adding required amount of water.

For making gojju 

Take chopped pineapple pieces in a pan,add a cup of water and cook on medium flame for a while till it becomes soft.

 Don’t cook for long.

( Or even you can add boiled water to pineapple pieces and cover with a lid ,keep it for 15 minutes ).

Now add the ground masala paste to cooked pineapple and mix well and just bring it to one boil and switch off the stove.

Now pineapple gojju is ready to serve.

Note

Quantity of jaggery and tamarind can be adjusted according to the sourness and sweet ness of pineapple.

Now prepare for seasoning (oggarane)

Heat 1 tablespoon of ghee or oil ,once hot enough add 1 teaspoon of mustard seeds (sasive) ,red chilli,and few curry leaves.when it stops spluttering pour over gojju and mix well.

This is a traditional recipe from south Karnataka and mandatory in all functions