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.
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
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
This recipe is originally posted on 21 April 2016 I updated with new pictures.
Pineapple Menaskai Recipe
Equipment
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
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
Nutrition
Pineapple Menaskai is ready! Serve hot with white or brown rice, roti's and dosa.
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Jayashree T.Rao
I love pineapple gojju, it tastes so good with hot steamed rice. Lovely recipe here.