Pineapple menaskai or gojju Recipe
Can you cook Pineapple? Yes! And it makes a wonderful dish too!
Pineapple Menaskai is yet another Udupi delicacy. Itâ€™s a simple yet delicious combination of coconut and sesame seeds with ground spices. 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”Â Â (in local dialect) goes very well with white or brown rice, roti’s and dosa too.
Another tropical variation to this is to use sour mangoesÂ instead of Pineapples. Adding mangoes brings a tangy and sweet flavor just like PineappleÂ does. There are several other vegetables you can add too. But for today, I will keep it simple with just pineapples.
Itâ€™s a dish that brings in three elements of taste: Sweet, Sour and Spicy. It’s up to you to make subtle variations to the recipe if you want any one 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.
Here are some step by step photos to show the directions:
Pineapple Menaskai ( pineapple gojju)
- 1/2 pineapple chopped small size
- 1 cup grated coconut
- 4 tsp sesame seeds
- 1 tsp black gram
- 1/4 tsp cumin seeds
- 1/4 tsp fenugreek / methi seeds
- 4-5 round red chilies or lengthy red chilies
- 2 tsp coconut oil
- 1 strand curry leaves
- 1 tbsp grated jaggery
- 1 tsp tamarind optional - if the pineapple is very sour, do not add
- 1/2 tsp asafoetida
- Cook the chopped pineapple with 1-2 cup of water. When the pineapples are moderately cooked, add salt, jaggery and tamarind (Optional)
- Meanwhile, place a pan over medium heat and sautÃ© the sesame seeds and keep them aside.
- Likewise, saute methi seeds, cumin seeds and black gram and keep them aside.
- Add 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)
Pineapple Menaskai is ready! Serve hot with white or brown rice, roti’s and dosa.