Quick ananas menaskai or pineapple gojju recipe is a Karnataka curry recipe.
Ananas gojju is a special favorite addition to a wedding feast in Karnataka.
Pineapple gojju is a yummy accompaniment for any meal, breakfast or lunch or dinner.
Pineapple gojju is a treat to serve
with plain rice as well as breads such as akki rotti, chapati, ragi rotti, poori, dosa etc. during lunch or any other meal.
Usually a ripe sweet pineapple is used but you may use a sour pineapple too. You will need to adjust the quantity of jaggery to balance the sourness of the pineapple.
1. First, to make the tempering, add oil to a pan and heat on medium heat.
Add mustard seeds, cumin seeds and asafetida. Let the seeds splutter.
Add turmeric/haldi powder to the pan. Add urad dal and fry for a few seconds.
Mix the tempering ingredients.
Add the chopped pineapple pieces. Mix with tempering and fry for 2-3 minutes.
Add 1 cup water to ananas pieces and bring to boil. Cover and cook on medium flame for about 8-10 minutes or till pineapple is soft.
Add rasam powder, jaggery, salt in the pan.
Mix everything well with pineapple pieces.
Add water. I added 1 cup. Mix. Cook covered for about 10 minutes on low flame.
Stir once after 5 minutes or so. Add more water if you wish.
After about 10 minutes, pineapple pieces will change color when they are cooked. They will also become soft and will start to lose shape or to disintegrate. That is ok.
Add the karnataka chutneypudi or sambar powder now if adding. Add more water if needed and cook for another 2-3 minutes.
Taste now and see if you need to add more jaggery or salt. You need to balance the sourness of pineapple and the sweetness of jaggery according to your taste. Add more water if you want thinner gravy.
If after 10 minutes, the pineapple pieces are not cooked, cook further till they are cooked soft.
You can see below how pineapple gojju/ ananas curry looks when it is ready to serve.
Tips and variations
Related pages to visit
Methamba - Maharashtrian green mango relish
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