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# Pineapple Curry Recipe
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| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 3 servings |
## About
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.
## Ingredients
* 1 cup pineapple
* 1½ cup water *(or as required)*
* ¼ cup tamarind juice
* 5 tsp jaggery / gud / bella
* ½ tsp turmeric / haldi
* salt to taste
### for masala paste:
* 2 tbsp sesame seeds / til / ellu
* 3 tsp oil
* 2 tsp urad dal
* ½ tsp methi / fenugreek seeds
* 6 dried kashmiri red chilli / lal mirch
* few curry leaves
* ¾ cup coconut *(fresh / desiccated)*
* ½ cup water
### for tempering:
* 2 tsp coconut oil / any cooking oil
* 1 tsp mustard seeds
* 1 dried kashmiri red chilli *(broken)*
* few curry leaves
## Instructions
1. firstly, in a boil chopped pineapple with water for 10 minutes.
2. meanwhile, prepare the masala by dry roasting sesame seeds. keep aside
3. furthermore, roast urad dal, methi, dried red chilli and curry leaves with a tsp of oil.
4. transfer to the blender.
5. additionally, add coconut and water.
6. blend to smooth paste. keep aside.
7. now add in tamarind juice, jaggery, turmeric and salt.
8. mix well. cover and simmer for 15 minutes.
9. now add in prepared masala paste and water as required.
10. adjust the consistency by adding more water of required.
11. simmer for another 10 minutes stirring occasionally.
12. boil till the colour of gojju / menaskai turns slightly blackish.
13. pour tempering over menaskai.
14. finally, serve pineapple gojju or pineapple menaskai along with hot steamed rice.
## Step-by-step
Firstly, boil 1 cup of chopped pineapple with 1 cup of water in a large kadai for 10 minutes.
Meanwhile, prepare the masala by dry roasting 2 tbsp sesame seeds.
transfer to the blender and keep aside.
furthermore, roast 2 tsp urad dal, ½ tsp methi, 6 dried kashmiri red chilli with a tsp of oil.
also add in few curry leaves and roast till they turn crisp.
transfer to the blender and allow to cool completely.
additionally, add ¾ cup coconut and ½ cup water.
blend to smooth and fine paste adding more water if required. keep aside.
after 10 minutes, pineapple has cooked almost.
add in ¼ cup tamarind juice 5 tsp jaggery, ½ tsp turmeric and salt to taste.
mix well. cover and simmer for 15 minutes.
or boil till the jaggery turns slightly sticky and thick.
now add in prepared masala paste and water as required.
adjust the consistency by adding more water of required.
simmer for another 10 minutes stirring occasionally.
boil till the colour of gojju / menaskai turns slightly blackish.
now prepare the tempering by heating oil.
add in 1 tsp mustard seeds, 1 broken dried kashmiri red chilli and few curry leaves.
allow to splutter, and pour over menaskai.
finally, serve **pineapple gojju** or **pineapple menaskai** along with hot steamed rice.
## Video
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/pineapple-curry-pineapple-gojju-menaskai/](https://hebbarskitchen.com/pineapple-curry-pineapple-gojju-menaskai/)
