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 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.