Pineapple Curry Recipe | Ananas Menaskai – Gojju

Pineapple Curry Recipe | Pineapple Gojju Recipe | Ananas Menaskai Recipe with detailed photo and video recipe. A perfect combination of multiple flavours in a single curry, including sweet, spicy, sour, and bitter. It is typically prepared during a feast for religious and marriage ceremonies and is served after rasam and rice. It perfectly combines rice, idlis, and dosas breakfast recipes.

Pineapple Curry Recipe | Pineapple Gojju Recipe | Ananas Menaskai Recipe with step-by-step photo and video recipe. Menaskai or gojju is a Karnataka cuisine delicacy prepared from sweet/raw mango, bitter gourd and pineapple. It is typically eaten as a side dish to rice or can also be served with dosa and idlis. It is generally prepared in a thick consistency, very similar to chutney or any festive sambar recipe.

This recipe has yet again been shared by my friend Shreepada’s mother, and many, many thanks to her for sharing the amazing Udupi or Mangalore delicacy. This pineapple curry is very popular across Karnataka and is known as ananas or pineapple menaskai in the Udupi and Mangalore regions. It is also known as pineapple gojju in Bangalore and the Mysore region. Perhaps due to the thick consistency, the word gojju may have been attached to this recipe. I like this recipe as a side dish for idlis or kadubus, rather than steamed rice, but trust me, it tastes great for both. But it is open-ended and can be served with any breakfast recipes, as it has mixed sweet and spicy flavours.

Furthermore, here are some essential tips and recommendations for this amazing ananas menaskai recipe. Firstly, select ripe and juicy pineapple or ananas for this recipe. My pineapple was moderately sweet and sour, so I derived the following proportion of ingredients for pineapple curry. In addition, if you end up having sour pineapple, the jaggery quantity may have to be increased accordingly. In addition, the amount of tamarind may have to be decreased due to the sourness of the pineapple. Lastly, the same recipe can be followed with sweet or raw mangoes, and even bitter gourd. However, the pineapple recipe is better as it introduces the sweetness and sourness to the curry.

Finally, please visit my other Sambar recipe collection with this post of pineapple curry. this includes, vegetable sambar, drumstick sambar, bhindi sambar, brinjal sambar, idli sambar, malabar spinach sambar, Udupi sambar, gobi sambar and  beans sambar. Also, do visit my other recipe collections with this post, like,

• Rasam Recipes Collection
• Chutney Recipes Collection
• Rice Recipes Collection

About Pineapple Curry

It is a simple and easy multi-flavoured curry recipe made with pineapple cubes and a combination of spices and herbs. Pineapple Curry, commonly known as Pineapple Menaskai Gojju, is a popular South Indian curry prepared on various occasions for multiple reasons. It is typically served with rice but is also a good choice for various breakfast recipes, including idlis and dosas. Further, it can also be a perfect side dish for multiple rotis and bread recipes, thus truly making it a multipurpose curry.

The recipe for pineapple curry is super simple and easy to prepare, yet there are various ways to prepare it. The most common way is to make it with pineapple cubes, which infuses the sweet and sourness into the curry. But it can also be prepared with other vegetables like mangoes, bitter gourd, and okra. In addition, the spice level can be adjusted per individual taste preference. However, do not compromise on the sweet and sour taste, as it is the selling point of this curry.

Video Recipe

Recipe card for Pineapple Curry

How to Make Pineapple Curry with Step-by-Step Photos

1. Firstly, boil 1 cup of chopped pineapple with 1 cup of water in a large kadai for 10 minutes.
   
2. Meanwhile, prepare the masala by dry roasting 2 tbsp sesame seeds.
   
3. transfer to the blender and keep aside.
   
4. furthermore, roast 2 tsp urad dal, ½ tsp methi, 6 dried kashmiri red chilli with a tsp of oil.
   
5. also add in few curry leaves and roast till they turn crisp.
   
6. transfer to the blender and allow to cool completely.
   
7. additionally, add ¾ cup coconut and ½ cup water.
   
8. blend to smooth and fine paste adding more water if required. keep aside.
   
9. after 10 minutes, pineapple has cooked almost.
   
10. add in ¼ cup tamarind juice 5 tsp jaggery, ½ tsp turmeric and salt to taste.
    
11. mix well. cover and simmer for 15 minutes.
    
12. or boil till the jaggery turns slightly sticky and thick.
    
13. now add in prepared masala paste and water as required.
    
14. adjust the consistency by adding more water of required.
    
15. simmer for another 10 minutes stirring occasionally.
    
16. boil till the colour of gojju / menaskai turns slightly blackish.
    
17. now prepare the tempering by heating oil.
    
18. add in 1 tsp mustard seeds, 1 broken dried kashmiri red chilli and few curry leaves.
    
19. allow to splutter, and pour over menaskai.
    
20. finally, serve pineapple gojju or pineapple menaskai along with hot steamed rice.
    

Notes

• Firstly, boil on a low flame for a long time to get more decadent flavours.
• Additionally, adjust the sweetness, sourness and spiciness based on the pineapple.
• Furthermore, substitute it with raw mango / bitter gourd to prepare it with different flavours.
• Finally, enjoy tangy, sweet and spicy pineapple gojju or refrigerate for at least 3 days.