Go Back

Indian Pineapple Curry Recipe | Pineapple Gojju Recipe | Ananas Menaskai Recipe

Looking for a flavorful vegan curry? This Pineapple Curry (Ananas Menaskai or This Pineapple Gojju ) is made with ripe pineapples and a masala paste of coconut and spices. It’s a tangy, sweet, and mildly spicy dish that pairs beautifully with rice or grilled vegetables, making it perfect for a wholesome meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish, Snack
Cuisine Indian
Servings 5 People

Equipment

  • Wide Pan
  • Set of Measuring Spoons
  • One Set of measuring cups
  • Cutting Boards and Knives

Ingredients
  

For the curry:

  • 2 cups pineapple chopped
  • 3 cups water for boiling or as required
  • ½ cup tamarind juice or 1 tablespoon tamarind paste mixed with 1/2 cup water
  • 1/2 cup jaggery adjust to taste
  • 1 tsp turmeric haldi
  • Salt to taste

For the masala paste:

  • 4 tbsp sesame seeds
  • 1/4 cup oil
  • 4 tsp urad dal
  • 1/2 tsp fenugreek seeds methi
  • 12 dried Kashmiri red chilies or use 2 teaspoons of paprika
  • Few curry leaves
  • 1½ cups coconut (fresh grated
  • 1 cup water

For tempering:

  • 4 tsp coconut oil or any cooking oil
  • 2 tsp mustard seeds
  • 2 dried Kashmiri red chillies broken
  • Few curry leaves

Instructions
 

Cook the pineapple:

  • In a pot, add the chopped pineapple and water. Boil for about 10 minutes until the pineapple softens.
  • Skip this step if pineapple is already very soft

Prepare the masala paste:

  • Dry roast the sesame seeds and set aside.
  • In the same pan, heat 1 tsp of oil and roast urad dal, methi seeds, dried red chillies, and curry leaves until aromatic.
  • Transfer the roasted ingredients to a blender, add coconut and water, and blend into a smooth paste. Set aside.

Simmer the curry:

  • Add tamarind juice, jaggery, turmeric, and salt to the boiled pineapple. Stir well and cover, simmering for about 15 minutes.

Combine

  • Add the prepared masala paste to the pineapple mixture, adjusting the consistency by adding water if needed. Let it simmer for another 10 minutes, stirring occasionally, until the curry turns slightly dark in color.

Tempering:

  • In a small pan, heat coconut oil, add mustard seeds, broken dried red chilli, and curry leaves. Allow them to splutter.
  • Pour the tempering over the cooked curry.
  • Serve hot with steamed rice.
  • Enjoy your traditional Indian Pineapple Gojju orAnanas Menaskai!

Notes

Ensure the pineapple is ripe for the best flavor balance.  
Adjust jaggery and tamarind based on the natural sweetness or sourness of the pineapple.  
Toast the spices gently to avoid burning, which could make the curry bitter.  
You can make the curry in advance and let the flavors meld overnight for a richer taste.  
For a thinner consistency, add more water while simmering.
 
Keyword pineapple curry, Pineapple Gojju