Pineapple Mudduli(gojju)

I love my mom’s mudduli/pineapple gojju. Mudduli is basically a sweet and tangy curry made with pineapple or capsicum. This is her recipe. Here goes - 

Ingredients -(for half tray)

Dole pineapple chunks - 3 20oz packs - 4 if you like more chunks. 

Tamarind paste(depending upon tanginess of pineapple - less if it is already tangy)

Jaggery(depending upon the sweetness of pineapple - less if it is already sweet)

Salt to taste

For the masala - 

Urad dal/ Uddina bele - 4 tsp

Coriander seeds/ Dhaniya - 2 tsp

Fengreek seeds/ menthe - 1 tsp

Red chilies(byaadagi)/ Byaadagi menasinakayi - 10 - 15 broken into small pieces for easy grinding

Curry leaves/ Karibevu - 2 stalks 

Shredded coconut/ Kayi - 1 to 1 and 1/2 cup 

Tadka(optional)

Oil 

Mustard seeds

Urad dal

Broken red chilies 

Curry leaves 

Method

Add pineapple chunks in a pressure cooker. Add enough water to (almost) cover the chunks and pressure cook for 2 whistles. 

Meanwhile, in a pan dry roast “masala” ingredients (except curry leaves and coconut) in medium flame, making sure urad dal doesn’t burn. Once everything is fried add curry leaves, off the stove and add room temperature coconut. Roast in the residual heat. 

Once the pressure comes off check the pineapple for sweetness and sourness. Add tamarind paste and jaggery accordingly. Add salt and ground paste and let it boil. Adjust water if necessary. Keep in mind that the curry thickens as it boils and also after it cools down. Keep stirring in between as the curry can easily stick to the bottom and burn.

Make tadka and add it to the curry. A friend of mine told me that tadka is optional.  

Recipe Source - Shrimathi Vasudeva(amma)