RCI:KA again! Pineapple Gojju and Shavige Payasa

I hail from Mysore, the capital of the Wodeyars and the kingdom of South Karnataka. Known for its rich cultural and historical significance, Mysore is a blissful getaway from the hustle and bustle of the concrete jungle. Having lived all my life in Mysore, the cuisine of Karnataka reigns supreme in our kitchen back home. The following two recipes are also my entries to the "RCI:Karnataka" hosted by Asha of Foodie's Hope

Baath Masala Dosa with Filter Coffee was my first entry to the same event. Thanks Asha for allowing multiple entries :)

Pineapple Gojju:

Pineapple Gojju is served at traditional South Karnataka weddings with the other regular food varieties. It is one of the never ending side dishes. This can also be made with Dry Raisins and Raw Mango in the Mango season. My granny used to make this very often and I simply love it! This sweet & spicy gojju is delicious!

You will need:

1 cup fresh pineapple chunks (if using canned, use unsweetened)
8-10 Byadagi dry red chillies
2 tbsps Corriander seeds
½ tsp Fenugreek seeds
1 tsp Mustard seeds
¼ tsp Hing
1 tbsp Urad dhal
1 tbsp Chana dhal (kadlebele)
1/2 cup dry coconut gratings
Salt to taste
Oil and ghee
100 gms Jaggery (use less according to your taste)
100 gms Tamarind (soak in water and extract the juice)

1. Boil the pineapple chunks,drain and keep aside.
2. Roast the red chillies, coriander seeds, fenugreek seeds, urad and chana dhal, and coconut gratings each separately in little ghee till fragrant.
3. Grind the roasted ingredients with water, tamarind juice and jaggery to form a rough paste.
4. Heat oil in a pan, add mustard seeds and hing. Now add the boiled pineapple chunks.
5. Add the ground paste, salt, tamarind juice and jaggery, bring to a boil. Add water if required to make a gravy like consistency.
6. Serve with ghee and hot steamed rice. Goes well with chapathis too.

Shavige Payasa:

Shavige Payasa is a popular sweet dish it in Karnataka. Made with vermicelli, milk and sugar it makes a perfect dessert for any occasion or simply no occasion.

You will need:

1 cup Vermicelli

1- 1 1/2 cups Sugar
6-8 cups Milk
1 tbsp Cashewnuts
1 tbsp Raisins
1 tbsp Ghee













Heat 1/2 the ghee in a pan. Add the vermicelli and fry till golden brown, around 2-3 minutes. Meanwhile bring milk to a boil in a non stick pan/deep skillet and add the roasted vermicelli. Mix well and let the vermicelli cook. Once its done it will be translucent. Now add the sugar and stir till its dissovled. Bring to a simmering boil and remove from heat.

Heat the remaining ghee in a pan, add the cashews and raisins and fry till they are lightly brown.

Serve shavige payasa hot or cold topped with the cashews and raisins.