Well, Pineapple is a favourite tropical fruit for most of them. It has the right amount of sweetness and tangyness which makes it so special. It also is rich in vitamins, minerals, anti oxidants and helps aid digestion, reduce acidity and also reduce inflammation, rich in vitamin c.Despite being sweet it has very less calories and hence can be eaten to hearts content,
It can be eaten raw, with salt and pepper, and various seasonings.. and recently even as a Pizza topping.
In south India it is used in sweets, curries, gravies etc too. Personally i love them all. addition of chopped pineapples to Sheera/ Kesaribath makes it lipsmakingly good and tasty. Also adding it to the curries, chaats . pineapple chaat served as a street food is lovely and crunchy unique chaat too.
Another famous dish which is a side dish and a must have during most large gathering functions is pineapple Gojju. here is a easy, and step by step method along with pictures for easy understanding and a video of the recipe in my youtube Channel shwetafood&living.
It can be eaten raw, with salt and pepper, and various seasonings.. and recently even as a Pizza topping.
In south India it is used in sweets, curries, gravies etc too. Personally i love them all. addition of chopped pineapples to Sheera/ Kesaribath makes it lipsmakingly good and tasty. Also adding it to the curries, chaats . pineapple chaat served as a street food is lovely and crunchy unique chaat too.
Another famous dish which is a side dish and a must have during most large gathering functions is pineapple Gojju. here is a easy, and step by step method along with pictures for easy understanding and a video of the recipe in my youtube Channel shwetafood&living.
Ingredients:
Pineapple - 1 fruit chopped
Dry coconut/ Freshly grated coconut- 1 cup
Red Chilli- 4-5
Urad dal - 1tbsp
channa Dal- 1 Tbsp
Jaggery- 1/2 cup
Salt- to taste
Fenugreek seeds- 1 tsp
Sesame seeds- 1 tbsp
Tamarind- Large lemon sized soaked.
1- slit green chilli
oil- 2 tbsp
Asafoetida- 2 tsp
mustard, jeera, turmeric- For tempering.
Method:
soak Tamarind in water and later extract its pulp.
Chop pineapple into desired shape and thickness, ideally long and one finger thick.allow to cook in a pan with 1/2 cup water.
For gravy: fry all the dry ingredients an blend them in mixer jar.Now add tamarind pulp. blended mixture into the pan. add salt , jaggery and allow to simmer.
Adjust consistency with water.
Finally give a tadka with oil, mustard, cumin seeds, curry leaves, generous hing and red chilli.
The delicious gojju is ready and can be eaten with chapati, rice and the likes.
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