Some people call it comfort food. While for others it is synonymous to a “heavenly taste”. For me and my family though, the evergreen Pineapple Gojju Gravy is nothing but an irresistible treat for the taste buds.
Residing in Hyderabad for most part of my life, I have relished on this authentic regional fare since childhood. As I grew up, I was privileged to learn the trick of Pineapple Gojju Gravy from none other than my mom! She taught me the recipe in quickest and easiest way. My children love it, but not more than the one prepared by their beloved Nani!
So, here I present our family recipe of Pineapple Gojju Gravy. It is quick and easy to prepare. Treat your family with this or serve your guests with steam rice along side the mouthwatering gravy! Yum!
Things you’ll need –
½ medium sized pineapple (cleaned and cut into small cubes)
small piece of tamarind (soaked in water and extract the juice)
2 tablespoons of jaggery
1 cup of freshly grated coconut (a mixture of both dried and freshly grated coconut is recommendable)
For roasting –
¾ tablespoon of urad dal (black gram)
½ tablespoon of coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon of cumin seeds
6 red chillies (Kashmiri variant preferable)
a pinch of asafoetida powder
2 tablespoon of roasted sesame seeds
Roast all dry ingredients. Grind them and make a smooth paste. Add sesame seeds to the paste just before finishing grinding.
Add 3 tablespoons of sunflower oil in a sauce pan. Add curry leaves and mustard seeds and let it splutter. Add cubed pineapple.
Add tamarind juice and let the curry boil for 5 minutes. Add the grounded paste, jaggery and salt according to taste. Cook for 15 minutes on medium flame.
That’s it! Now that the gravy looks cooked enough, prepare it for serving. Serve the hot gravy with chapatis or boiled rice. My kids prefer boiled rice, while hubby and I go for jeera rice. Either way, it tastes yum! You may even prepare it on special occasions.