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    Home » Recipes » Karnataka Cuisine

    Menaskai Recipe | Pineapple Menaskai | Pineapple Gojju

    Published: April 21, 2016 · Modified: April 23, 2020 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 21 Comments

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    Can you cook Pineapple? Yes! And it makes a wonderful dish too!

    Pineapple Menaskai or Pineapple Gojju is yet another Udupi delicacy. It's a simple yet delicious combination of coconut and sesame seeds with ground spices.

    A bowl of pineapple curry on the plate this recipe

    The aroma from roasted sesame makes this dish a memorable one and you can surprise your family with a sweet and spicy dish.

    Pineapple Menaskai or "Gojju" (in local dialect) goes very well with white or brown rice, rotis and dosa too.

    Another tropical variation to this is to use sour mangoes instead of Pineapples. Adding mangoes brings a tangy and sweet flavor just like pineapple does.

    There are several other vegetables you can add too. But for today, I will keep it simple with just pineapples.

    Pineapple gojju brings in three elements of taste: sweet, sour, and heat. It's up to you to make subtle variations to the recipe if you want anyone element to stand out.

    Be sure to pick a ripe pineapple when you shop for one.

    Better yet, make sure the pineapple is stored upside down to make sure the sweet juices within, are distributed evenly.

    Canned pineapples could also work, but be sure to drain all excess water before you use them in the dish.

    Last but not least, use coconut oil instead of any other oil when you fry the ingredients.

    Pineapple Gojju Recipe

    A bunch of food on a table, with Pineapple and Sesame

    Cook the chopped pineapple with 1-2 cups of water. When the pineapples are moderately cooked, add salt, jaggery, and tamarind(Optional)

    Meanwhile, place a pan over medium heat and saute the sesame seeds and keep them aside. Likewise, saute methi seeds, cumin seeds, and black gram and keep them aside.

    Add a teaspoon of coconut oil to the same pan and fry the chilies until they get crispy. Blend all the spices, sesame seeds, chilies and grated coconut with 1 cup of water and make a smooth paste.

    Add this paste to cooked pineapple and continue to cook. If required add ½ cup water.

    When it starts to boil, switch off the heat.

    Directions for seasoning/tempering: Place a pan over medium heat and add fry mustard seeds, black gram, and 1 red chili with just 1 teaspoon of coconut oil.

    When the seeds start to sputter, add curry leaves and asafoetida powder/hing.

    Add the seasoning to the main dish (Pineapple Menaskai)

    Here are few more pineapple recipes

    Pineapple tofu curry

    Pineapple rice

    Pineapple Jam

    This recipe is originally posted on 21 April 2016 I updated with new pictures.

    A bowl of pineapple curry on the plate

    Pineapple Menaskai Recipe

    Uma Raghupathi
    South Indian Curry made with sesame seeds, coconuts, and few Indian spices.
    5 from 10 votes
    Print Recipe
    Prep Time:10 mins
    Cook Time:25 mins
    Total Time:35 mins
    Course :Main Course
    Cuisine :Indian
    Servings 6 people
    Calories 128 kcal

    Equipment

    • Blendtec Blender
    • Non Stick Pot

    Ingredients
      

    • ½ pineapple chopped small size - or use 2 cups chopped
    • 1 cup grated coconut
    • 4 teaspoon sesame seeds
    • 1 teaspoon black gram
    • ¼ teaspoon cumin seeds
    • ¼ teaspoon fenugreek / methi seeds
    • 4-5 red chilies - or Byadagi chilies
    • 2 teaspoon coconut oil
    • 1 strand curry leaves
    • 1 tablespoon grated jaggery
    • 1 teaspoon tamarind - optional - if the pineapple is very sour, do not add
    • ½ teaspoon asafoetida
    Prevent your screen from going dark

    Instructions
     

    • Cook the chopped pineapple with 1-2 cups of water. When the pineapples are moderately cooked, add salt, jaggery and tamarind (Optional)
    • Meanwhile, place a pan over medium heat and saute the sesame seeds and keep them aside. Likewise, saute methi seeds, cumin seeds, and black gram and keep them aside.
    • Add a teaspoon of coconut oil to the same pan and fry the chilies until they get crispy. Blend all the spices, sesame seeds, chilies and grated coconut with 1 cup of water and make a smooth paste.
    • Add this paste to cooked pineapple and continue to cook.When it starts to boil, switch off the heat.
    • Directions for seasoning: Place a pan over medium heat and add fry mustard seeds, black gram and 1 red chili with just 1 teaspoon of coconut oil. When the seeds start to sputter, add curry leaves and asafoetida powder/hing.
    • Add the seasoning to the main dish (Pineapple Menaskai) gojju.

    Notes

    Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are reliant on accurate calculations in your diet. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 128kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 10g | Sodium: 6mg | Potassium: 83mg | Fiber: 3g | Sugar: 2g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

    Pineapple Menaskai is ready! Serve hot with white or brown rice, roti's and dosa.

    A bowl of food on a plate, with Curry

    If this recipe interests you, Please rate and comment below. 

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    Comments

    1. Jayashree T.Rao

      May 03, 2020 at 2:41 pm

      I love pineapple gojju, it tastes so good with hot steamed rice. Lovely recipe here.5 stars

      Reply
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