Pineapple Menaskai Recipe

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5 from 10 votes

South Indian Curry made with sesame seeds, coconuts, and few Indian spices.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 128kcal

Author: Uma Raghupathi

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

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