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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
The aroma of roasted sesame makes this dish memorable, and you can surprise your family with a sweet and spicy dish.
If you are a pineapple lover like me, don't forget to see my pineapple tofu curry, Pineapple fried quinoa, and Pineapple watermelon smoothie recipes.
About this recipe
Pineapple Menaskai or "Gojju" (in local dialect) goes very well with white rice, brown rice, phulka roti, and neer dosa recipe.
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.
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, cumin, 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 of water.
When it starts to boil, switch off the heat.
Directions for seasoning/tempering: Place a pan over medium heat and add 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)
Tips
Be sure to pick a ripe pineapple when you shop for one.
Better yet, ensure the pineapple is stored upside down to ensure the sweet juices within are evenly distributed.
Canned pineapples could also work, but be sure to drain all excess water before you use them in the dish.
Lastly, use coconut oil instead of other oil when frying the ingredients.
You might also like
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
Menaskai Recipe (Pineapple Gojju)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- ½ pineapple chopped small size - or use 3 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
- 1 teaspoon mustard seeds
Instructions
- Cook the chopped pineapple with 1-2 cups of water. When the pineapples are moderately cooked, add salt, jaggery and tamarind (Optional)½ pineapple chopped small size, 1 tablespoon grated jaggery, 1 teaspoon tamarind
- 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.4 teaspoon sesame seeds, 1 teaspoon black gram, ¼ teaspoon cumin seeds, ¼ teaspoon fenugreek / methi seeds
- 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.4-5 red chilies, 2 teaspoon coconut oil, 1 cup grated coconut
- 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.½ teaspoon asafoetida, 1 teaspoon mustard seeds, 1 strand curry leaves
- Add the seasoning to the main dish (Pineapple Menaskai) gojju.
Notes
- Be sure to pick a ripe pineapple when you shop for one.
- Better yet, ensure the pineapple is stored upside down to ensure the sweet juices within are evenly distributed.
- Canned pineapples could also work, but be sure to drain all excess water before you use them in the dish.
- Lastly, use coconut oil instead of other oil when frying the ingredients.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Jayashree T.Rao
I love pineapple gojju, it tastes so good with hot steamed rice. Lovely recipe here.