Pineapple Curry recipe using Pressure Cooker | Pineapple Gojju | Side dish for Rice, Chapati, Idly & Dosa | Ananas Menaskai
How to make Pineapple Curry recipe using Pressure Cooker | Pineapple Gojju | Side dish for Rice, Chapati, Idly & Dosa | Ananas Menaskai with detailed snaps and step-by-step procedure.
Have you ever thought of making lip-smacking spicy curry with the most delectable fruity flavour? This curry is spicy enough, tangy enough and sweet enough to wonder your taste buds. The juicy pineapple chunks in the curry would take you to heaven whenever you give a bite. Let it be steamed rice, roti, chapati, idly, dosa or even appam, Pineapple Gojju would be a great choice to go with.
True to say, Pineapple is a sweet-friendly & savour-friendly fruit guy, and he just speaks in all dishes with his bold fruity flavour. One such lovable recipe is Pineapple Gojju which uses no onion, no garlic, no tomato, and no complicated ingredients. All we need is to prepare the flavoursome masala paste and cook the pineapple chunks in it.
What is Pineapple Gojju?
The pineapple curry is one of the speciality dishes of Karnataka that would irresistibly go well with Steamed Rice, Roti, Chapati, Idly and Dosa. There lies myriad varieties of Gojju and the one delectable kind of Gojju that I personally love to prepare and serve is this Pineapple Gojju.
Pineapple Gojju is the lip-smacking curry with the right tanginess, and the right spiciness balanced out by the mild sweetness of the pineapple. The highlight of the Pineapple Curry is the totally lovable flavour hired from the uniquely flavoursome pineapple.
What makes the Pineapple Gojju so special?
The roasted sesame seeds along with the dried red chillies, fenugreek seeds, and other such ingredients lend a magical touch to the Pineapple Gojju recipe.
The juicy, masala-infused, flavoursome pineapple pieces in the Pineapple Gojju makes it so special and distinctive from other Gojju recipes.
The sweetness from the Pineapples, tanginess from the tamarind, and the spiciness from the red chillies should be beautifully balanced to get the best-tasting Pineapple Gojju.
The authentic Karnataka-style pineapple curry is prepared by slow-cooking the pineapples in the masala. Having said that, the pressure cooker method makes it much easy by reducing the effort without lending any cutbacks in the taste.
A few tricks to ensure the best-tasting Pineapple Gojju:
The sesame seeds are the taste enhancer of this recipe. Use either black sesame seeds or white sesame seeds in the recipe to get the best masala for Pineapple Gojju.
The coconut oil lifts the flavour profile of the Pineapple Curry. Use the cold-pressed coconut oil to make the dish perfectly coconutty.
Roasting the pineapple chunks in the oil for a while helps in seeping out the fruity flavour from the pineapples. Use the well-ripened pineapples that are so sweet in taste.
Furthermore, based on the sweetness of the pineapple, adjust the amount of jaggery, red chillies, and tamarind to get the balanced spiciness, tanginess, and sweetness in the recipe. The pressure cooking method makes the job much easier as the pineapple chunks are cooked along with the masala in a very lesser time. Most people don't use cumin seeds for the masala, but I feel that they add a good taste to the Pineapple Curry.
So, the very easy, time-saving, flavoursome and delectable pineapple curry that can be served as the main course or the side course is here.
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The spicy, tangy, mildly sweet & flavoursome curry prepared by cooking the pineapple pieces with the freshly prepared coconut-based masala.
- Oil - 1 tsp
- Black sesame seeds-- 1 & 1/2 tbsp
- Fenugreek seeds - 1/4 tsp
- Cumin seeds - 1 tsp
- Urad dal - 1 tbsp
- Dried red chillies -8
- Curry leaves - a sprig
- Fresh coconut - 1/4 cup
For Pineapple Curry:
- Pineapple - 1 (medium-sized)
- Tamarind (big gooseberry-sized)
- Jaggery - 2 tbsp
- Turmeric powder - 1/4 tsp
- Crystal salt - 1 tbsp
- Coconut oil - 1 tsp
- Prepared Masala paste
- Coconut oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Hing - a pinch
- Dried red chilly - 1
- Curry leaves - a sprig
- Dry roast black sesame seeds in a pan until they pop out. Transfer to a mixer jar.
- To a teaspoon of oil, add urad dal, cumin seeds, dried red chillies and curry leaves, roast till they turn flavourful.
- Add a quarter cup of coconut, give a quick mix, and turn off the flame.
- Transfer the ingredients to the same mixer jar and grind to make a masala paste.
- Add a little oil to the cooker, and roast the pineapples for a while.
- Add a quarter teaspoon of turmeric powder.
- Soak and extract the pulp of gooseberry-sized tamarind, and add to the cooker.
- Add in two tablespoons of jaggery.
- Also, add the ground masala paste, salt, and mix well.
- Pressure cook for 3 whistles or until the pineapple chunks are well-cooked.
- Add mustard seeds, cumin seeds, hing, and a sprig of curry leaves to the coconut oil to prepare the tempering.
- Once the pressure has been released from the cooker, add the tempering and mix well.
- Serve the Pineapple Gojju hot with Steamed rice, Idly, Dosa or Chapati.
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Step-by-Step Procedure with Pictures
How to Make?
Making of Masala Paste:
- Add 1 & 1/2 tablespoons of black or white sesame seeds to a pan. Dry roast them until they start to pop. Transfer to a mixer jar.
- Add a teaspoon of oil to a pan. Add urad dal, fenugreek seeds, cumin seeds, dried red chillies, and curry leaves. I use byadagi red chillies for this recipe.
- Roast the ingredients until they start to turn flavourful.
- Now, add a quarter cup of coconut, and give a quick mix. Turn off the flame immediately.
- Cool them down and transfer to the same mixer jar in which the roasted sesame seeds are added.
- Add half a cup of water.
- Grind to get a smooth paste.
- The flavoursome masala paste is now ready!
Making Pineapple Gojju:
- Add a teaspoon of oil to the pressure cooker.
- Cut a medium-sized pineapple into small chunks, and add them to the oil.
- Roast the pineapples in the oil for a while. This helps the fruit to seep out its flavour.
- Add a quarter teaspoon of turmeric powder.
- Now, add a tablespoon of crystal salt.
- Soak and extract the pulp of big gooseberry-sized tamarind, and add it to the cooker.
- Add 2 tablespoons of jaggery to the cooker.
- Also, add the prepared masala paste to the cooker.
- Now goes in a cup of water.
- Mix everything well, and pressure cook for about 3 whistles. You can cook until the pineapples turn very tender and juicy.
- For the tempering, add a tablespoon of coconut oil to the pan followed by mustard seeds, cumin seeds, hing, and curry leaves.
- Once the pressure got released naturally from the cooker, add the tempering and mix well.
- The very flavoursome Pineapple Gojju is now ready to get served!
- Adjust the jaggery based on the sweetness of the pineapple.
- Though any oil can be used, coconut oil adds a nice flavour to the pineapple Gojju.
- Roasting the pineapples in the oil for a while enhances the fruity flavour, and makes the Pineapple Curry more flavoursome.
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