It's a blog hop day. This is my third time in this series. I had to blog hop Rinku's Kitchen Treats. Rinku is from Kerala and has an enchanting collection of recipes. It was a pleasure going through her space. It's filled with colorful images of the dishes. It's a feast to eyes. Picking what to cook was a challenge in itself. After shortlisting 5 or so, I wanted to try something authentic Kerala cuisine. But one of my favoritepineapple gojju made the cut. My mom makes this often using mangoes/ pineapples during festivals and it's gone in jiffy. This is commonly made during festivals and weddings in B'lore. I did not make much changes to her recipe since I wanted to see how it turns out. Note to self - should sometime post our konkani style recipe too. Below recipe turned almost close to taste as we do it. Do try out this simple recipe.
Serves: 4 | Prep Time: 10 min. | Cooking Time: 20 ~ 30 min.
Pineapple pieces - 2 cups
Tamarind - 1/2 tsp. extract
Chili powder - 2 tsp.
Turmeric powder - 1/2 tsp.
Jaggery - 2 tbsp full
Grated Coconut - 1 cup
Green Chilies - 2
Oil - 1 tsp.
Mustard seeds - 1 tsp.
Red chilies - 2
Curry leaves - 7 to 10 leaves
Salt to taste
Method of Preparation:
~ Grind coconut and green chilies to make a fine paste.
~ In a heavy bottomed pan, add tamarind extract with half a cup of water and bring it to boil.
~ Add chili powder, pineapple pieces and salt. Stir and cook for 5 minutes. Cover and cook for another 2 min.
~ Now add coconut paste, jaggery and continue to cook until it masala thickens. Once done remove from heat, prepare the seasoning and pour it on top & close the lid.
~ For seasoning, heat oil in a small pan, add mustard seeds. Once it splutters, add red chilies and curry leaves.
~ Note that if you let it sit for some hours and reheat to serve, it tastes even better, since the fruit pulls in all the spices.