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Pineapple Gojju

Gojju is a traditional Kannadiga dish, known for its sweet, sour, and spicy gravy. It can be made with various vegetables such as brinjal, bitter gourd, and okra. However, pineapple gojju is particularly popular and commonly served at traditional South Karnataka weddings.

Pineapple Gojju

Recipe by S Kamala
Recipe rating: N/A
Course: GraviesCuisine: Indian, KannadigaDifficulty: Easy


Prep time


Cooking time



Discover the delightful taste of Gojju, a traditional Kannadiga dish bursting with sweet, sour, and spicy flavors. Learn how to make the popular pineapple gojju served at South Karnataka Weddings.


  • Pineapple cubes – 2 cups

  • Tamarind – A big gooseberry size

  • Jaggery – A small lemon size

  • Turmeric Powder – a pinch

  • Salt – 1/2 teaspoon or as per taste

  • To roast and grind:
  • Red Chillies – 2 to 3 (medium size)

  • Coriander seeds – 1 tablespoon

  • Bengal Gram Dhal – 1 teaspoon

  • Black Gram Dhal – 1 teaspoon

  • Fenugreek seeds – 1/2 teaspoon

  • Asafoetida – a small piece

  • Sesame seeds (Til) – 1 teaspoon

  • Coconut gratings – 3 tablespoons

  • For seasoning:
  • Oil – 2 teaspoon

  • Mustard – 1/2 teaspoon

  • Jeera – 1/2 teaspoon

  • Curry Leaves – few


  • Begin by adding one teaspoon of oil to a kadai, followed by red chillies, dhals, asafoetida, til, and coconut gratings. Sauté the ingredients until they emit a rich and fragrant aroma. Once cooled, grind this mixture into a fine powder.
  • In the meantime, soak the tamarind in a small amount of water until it softens enough to yield a quarter cup of tamarind-infused water.
  • Next, take a separate pot and add the pineapple chunks, along with a sprinkling of turmeric powder. Pour in just enough water to fully immerse the pineapple pieces. Cook this mixture until the pineapple becomes soft and tender. (Alternatively, you can also achieve this by pressure cooking the mixture for one whistle).
  • After the pineapple is thoroughly cooked, incorporate the tamarind water, crushed jaggery, and a pinch of salt. Stir the mixture well to ensure all the ingredients are evenly distributed. If necessary, add a bit more water to render it semi-liquid, and bring the concoction to a boil.
  • As soon as the mixture begins to bubble, introduce the previously prepared roasted powder, stirring thoroughly to blend all the flavors together. Let this simmer over medium heat until it reaches your desired thickness or consistency.
  • Finish off your dish by seasoning it with a garnish of mustard seeds, jeera, and fresh curry leaves. Enjoy!

Recipe Video

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