Pineapple Curry – South Indian Style

A cozy kitchen filled with the familiar aromas of South Indian spices. We start by toasting urad dal, chana dal, red chilies, curry leaves, and sesame seeds to create a fragrant masala paste. It’s like a burst of memories from family kitchens. In another pot, mustard seeds sizzle in hot oil, creating a symphony of flavors. We add turmeric, pineapple cubes, and let them dance together. This is where the magic happens—spices, sweetness, and the heartiness of pineapple unite.

The masala paste joins the party, turning the curry into a vibrant mix of colors and textures. A pinch of red chili powder adds just enough heat to keep it exciting. Let it all simmer until the pineapple is tender, and if you like a hint of sweetness, throw in some jaggery. This Pineapple Curry is more than just a dish; it’s a simple journey through the tastes of South India. Serve it with rice or your favorite bread and enjoy the comforting, flavorful experience. It’s like a piece of home on a plate. Dive in and savor the simplicity and warmth!

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South Indian Style Pineapple Curry

A comforting South Indian Pineapple Curry, where toasted spices and the sweetness of pineapple unite in a flavorful embrace.

Course Main Course

Cuisine Indian, South Indian

Keyword authentic, gojju, pineapple, pineapple curry, south indian style, vegan, vegan recipe, vegetarian recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3

Ingredients

For Masala Paste:

• 1 tbsp oil
• 1 tbsp urad dal
• 1 tbsp chana dal
• 6-8 dry red chilies adjust to taste for more heat
• 8-10 curry leaves
• 1 tbsp sesame seeds
• 1/2 cup grated coconut
• Water as needed

For Curry:

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 8-10 curry leaves
• A pinch of asafetida
• 1/2 tsp turmeric powder
• 2 cups chopped pineapple cubes
• 1 cup water
• Blended masala paste
• Salt to taste
• 1 tbsp jaggery optional, adjust to taste

Instructions

• Heat 1 tbsp oil in a pan. Add 1 tbsp urad dal, 1 tbsp chana dal, 6-8 dry red chilies, 8-10 curry leaves, and 1 tbsp sesame seeds. Sauté until dals turn golden brown. Add 1/2 cup grated coconut and continue to sauté until coconut is lightly browned. Allow the mixture to cool and then blend with water to form a smooth paste.
• In a separate pan, heat 2 tbsp of oil. Add 1 tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, 8-10 curry leaves, and a pinch of asafetida. Let them splutter. Add 1/2 tsp turmeric powder and mix well.
• Add 2 cups chopped pineapple cubes and sauté for a few minutes until they are lightly cooked.
• Pour the blended masala paste into the pan with pineapple. Add salt to taste and mix well.
• Pour in 1 cup of water, stir, and bring the mixture to a gentle boil.
• Reduce the heat to a simmer, cover the pan, and let it cook for about 15-20 minutes or until the pineapple is tender.
• Add 1 tbsp jaggery for a hint of sweetness and adjust the taste accordingly.

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