Pineapple gojju / pineapple menaskayi / pineapple kayirasa/ ananas gojju recipe | ಮೆಣಸ್ಕಾಯಿ

ingredients :
pineapple chunks 2cups
tamarind paste 2 tb sp
jaggery powder 2 tb sp
salt as needed
turmeric
curry leaves

for frying:
oil 1 tsp
red chillis 7-8
dhaniya 1 tb sp
jeera 1 tb sp
channa dal 1 tb so
urad dal 1 tb sp
methi 1/2 tsp
curry leaves 2 strands
white sesame 2 tb sp
shredded coconut 2 tb sp
seasoning:
coconut oil 1 tb sp
mustard seeds 1 tsp
hing a pinch
curry leaves
Method : in a vessel take 3 cups of water. Add ripened pineapple chunks, salt, turmeric, jaggery, curry leaves and tamarind juice. Cook on medium flame until pineapple becomes soft. In a small kadai fry all the ingredients for masala with a tsp oil. Grind to a smooth paste. Once pineapple is cooked, add ground masala and bring to boil. Adjust salt and jaggery. Particularly for this dish we add more jaggery and it tastes sweetish. Finally add coconut oil seasoning. This can be served with hot rice, rotis, Phulkas, also idly and dosas. We call it mudduhuli in Kannada. In different regions of Karnataka it's known by various names such as kayirasa,menaskayi, gojju etc. the same dish can be made using raw mango, green grapes, ladies finger or okra, capsicum and bitter gourd. While using Ingredient which is sour by nature like mango and grapes amount of tamarind can be reduced . Ladies finger Capsicum and bitter gourd are nicely fried in oil before cooking.