Traditional Heritage

Pineapple and Sweet Potato Gojju

Cook Time:

30 min

Prep Time:

10 min

Servings:

4

Ingredients

  • 5 cups pineapple, diced
  • 1 cup sweet potato, diced
  • 1 teaspoon tamarind (I used pure concentrated)
  • 1 teaspoon rasam powder (link)
  • 1 inch jaggery
  • 8 curry leaves
  • 2 teaspoons urad dal
  • 1/8 teaspoon methi seeds
  • 1 teaspoon sesame seeds (I used pure ground sesame tahini)
  • ½ teaspoon black pepper
  • ½ cup coconut (I used desiccated)
  • ½ teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • 4 tablespoons oil
  • Pinch of asafetida
  • Salt to taste
  • 2 cups of water

Directions

  • In a sauce pan sauté urad dal, methi seeds, black pepper and curry leaves. Let it cool and powder until it is smooth.
  • In a sauce pan, add oil, mustard seeds and asafetida, after the seeds splutter, add pineapple and sweet potato chunks.
  • Add rasam powder, turmeric, jaggery and tamarind. Let it boil for 10 minutes or until the sweet potato is cooked.
  • Grind coconut with the powdered masala in ½ cup of water until it is smooth.
  • Mix it into the sauce pan. Add remaining water. Let it come to a boil, keep stirring for 5 more minutes.

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