2 cups Pineapple diced or finely chopped as per your preference
2 tbsp Tamarind paste
2 tbsp jaggery
Mustard seeds 1/4 teaspoon
Asafoetida 1/4 teaspoon
Turmeric 1/4 teaspoon
freshly dry roast and ground Jeera 1/4teaspoon
freshly dry roast and ground black pepper in equal quantity
sesame seeds 1/4 teaspoon dry roasted
curry leaves 6-7
Sambar powder 1/2 teaspoon
Rasam Powder 1/2 teaspoon
Rice flour 1/2tbsp
Water 1/2 cup
Dry Red Chilli 3
Oil 3 tbsp
Coriander to garnish
Salt to taste
1. In a heavy bottom pan heat oil, add mustard seeds once it crackles add asafoetida,tear curry leaves and add dry red chilli , fry it for 30 sec.
2. Add the pineapple and keep frying, add turmeric and mix well.
3. After frying for ~4 minutes add the tamarind paste and mix well.
4. Keep checking that it does not burn add a little water to deglaze the pan if required.
5. After the Pineapples have cooked 70% add sambar powder,rasam powder,jeera powder,pepper powder, salt to taste and combine everything.
6. Keep frying so the spices don’t get burned, add jaggery and fry till oil separates.
7. If you need a thick gojju leave it as is.
8. If you need more like a gravy add 3/4 teaspoon of rice flour in 1/2 cup of water make a smooth paste and add it to the gojju. Let it boil well till the raw smell of the flour is gone and the rice flour thickens. Cook until you see the oil separating. You have a gojju of dosa batter consistency now.
9. Remove from flame add the roasted sesame seeds, mix well and garnish with coriander.
Serve HOT with plain rice,chapathi, tastes awesome with curd rice 🙂
NOTE: According to your preference add more jaggery if you like the gojju a bit sweeter or add more tamarind if you like it tangy.
The Consistency of the gojju can be adjusted with water, adding Rice flour thickens it so choose what you like. Adding rice flour also reduces the level of spiciness so check and adjust the salt and spices.