Pineapple Menaskai Recipe
South Indian Curry made with sesame seeds, coconuts, and few Indian spices.
Servings: 6 people
Calories: 128kcal
Equipment
Ingredients
- ½ pineapple chopped small size or use 2 cups chopped
- 1 cup grated coconut
- 4 tsp sesame seeds
- 1 tsp black gram
- ¼ tsp cumin seeds
- ¼ tsp fenugreek / methi seeds
- 4-5 red chilies or Byadagi 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
- ½ tsp 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
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.
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