PINEAPPLE GOTHSU - Tangy Pineapple stew cooked in South-Indian Style

(Source: Hubby)
Hi again. I am one of many who like Pineapples -- in any form.  I have preferred Pineapple Juice even during air travel. Singapore airlines serves a nice 'Lee' Pineapple Juice. Not all airlines do though. The tropics are known for this wonder fruit and Dole company has even made this popular through their tinned versions. 

Living in Singapore, we know that Pineapple is also used  as a worship fruit in the Chinese tradition. Back home, Pineapple Kesari and Pineapple Rasam are common ( Recipes coming soon). Let me introduce this simple recipe now.This can be taken with rice or with Chapathis or Pooris. If you like it, gulp it raw. I am sure, you will.  Isn't this photo below tempting enough ?  ;-)

A couple more pineapple recipes are in the offing.

Preparation Time: 15 min
Cooking Time: 6-7 min
Spice level: Medium/Hot
Difficulty level: Low
Cuisine: South Indian
Serves: 6
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 96
% Daily Value *
Total Fat 3 g5 %
Saturated Fat 1 g6 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 52 mg2 %
Potassium 94 mg3 %
Total Carbohydrate 16 g5 %
Dietary Fiber 1 g6 %
Sugars 11 g
Protein 1 g3 %
Vitamin A0 %
Vitamin C0 %
Calcium15 %
Iron2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • 2 cups fresh Pineapple chunks
  • 3 tbsp urad dhaal
  • 3-4 black pepper seeds
  • 5-6 red chillies
  • 1/2 tsp cumin seeds
  • a few grains of fenugreek seeds (for flavour)
  • 3-4 tbsp grated coconut
  • a sprinkle of asafoetida
  • 2 -3 tsp of jaggery
  • 3 tsp of oil 
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Mustard seeds
  • 2 -3 sprigs Curry leaves
  • Salt to taste
  • Roast urad dhal, pepper seeds, red chillis, fenugreek, cumin with a sprinkle of asafoetida until golden brown. Set aside to cool.  Grind them into a paste. To this, add the grated coconut and grind again. Ensure that this ground mixture is NOT too fine. A coarse texture suits better.
  • Cook the pineapples in water until they are slightly tender. Add little salt and turmeric powder. Stir and leave aside.
  • Add the ground spice paste and cook under low flame. Depending on the red chilli (spice) level, you can add the jaggery. Mix well.
  • When you smell the aroma (or cannot resist anymore to eat), garnish it with some mustard seeds and curry leaves. For a presentation look, you can add a red chilli and some coconut flakes along with this.
  • Mix well again. Now, ready to be served.


  1. So neatly explained... Would love to try the recipe soon..

  2. Awesome post Sri! This recipe is definitely a must try , as you mentioned, it would go well with coconut rice. Can't wait to relish it ;)

  3. You are in Singapore? Oh, nice to know. I am your next door neighbor in Malaysia. I have a sincere weakness for pineapples. Call it the Asian weakness, this stew is utmost tempting. Never knew the fruit will be great in stew, I am gonna try out soon.

    1. Oh Yes Nava. I am close to you. Will surely meet you when I am in malaysia next time

  4. never heard of gothsu with a fruit....nice recipe

  5. hi,

    Just came across your space. Very nice recipe. will try it soon


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