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Ingredients

Adjust Servings:
1 cup Ripe Pineapple pieces
1 lemon sized Tamarind
1 lemon sized Jaggery
1/4 tsp Turmeric
To Taste Salt
FOR THE MASALA
1 cup Grated coconut
2 tsp Black gram dal urad dal
2tsp Bengal gram dal channa dal
1/4 tsp Fenugreek seeds Methi seeds
1/2 tsp Cumin seeds Jeera
2 tsp Sesame seeds Til
6 Red chillies Preferable is byadige variety
1/4 tsp Asafoetida
Few Curry leaves
FOR TEMPERING
2 tbsp Coconut oil
1 tsp Mustard Rai
A pinch Asafoetida
Few Curry leaves

Pineapple Menaskai

Cuisine:
  • Serves 4
  • Easy

Ingredients

  • FOR THE MASALA

  • FOR TEMPERING

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As I was born and brought up in Karnataka, the affinity to Karnataka cuisine can be seen on my blog. I have grown up in the neighbourhood os Madhwa Brahmins and loved their way of cooking those simple delicious food. So today I tried to recollect some of the food that I had tasted in my childhood and cook the whole Madhwa Brahmin Oota.

Here is the elaborate meal that I prepared. Salt is served at the left top corner. Then the uppinakai or pickle.Next comes in the Kadabele kosambari, Hesarubele Kosambari, Beans Palya, Sihi kumbalakai Palya.In the cups, the liquid dishes are served and in order are Pineapple gojju, Saaru, Mosaru and Rasayana.Next is the rice which is served and it starts with Happala or paapad, Chitranna, Anna, Holige and Kai holige. That is an elaborate meal, is it not?

While preparing and cooking , I realized that I have not yet blogged about pineapple gojju or pineapple menaskai which is very common on festive days.The recipe is adapted from Smitha’s blog. It is a sweet tangy dish perfect to go with rice or roti.

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Steps

1
Done

GRIND THE MASALA

Add 1 tsp of oil to a pan and add the black gram, bengal gram, red chillies, fenugreek seeds, cumin, asafoetida, sesame and curry leaves and roast on medium flame till the dal starts to brown. Now reduce the heat and add the coconut and roast for few seconds. Switch off the fire and let it cool completely. Now you can transfer it to a blender jar and grind it into a smooth paste adding just the amount of water necessary to make it into a paste.

2
Done

PREPARATION OF MENASKAI

Remove the skin of the pineapple and cut it into small pieces. Soak the tamarind in enough warm water for 10 mins. Squeeze it and take out the extract

3
Done

Heat 1 tsp of oil in a pan and add the cut pineapple pieces and turmeric powder and saute for 5 minutes on low flame. Now add the tamarind extract, jaggery, salt and more water and close with a lid. Cook on medium flame for 5 minutes so that the pineapple gets cooked properly

4
Done

When the fruit pieces are cooked properly add the ground masala, mix well and add more water if necessary. Cook on low flame for 5 minutes, stirring regularly , so that it starts to thicken. After a few minutes, add few drops of coconut oil , mix well and cook again. This increases the flavour . After it has thickened, switch off the fire

5
Done

Heat 1 tbsp oil in a pan, add the mustard seeds. When it starts to splutter add the asafoetida and curry leaves and pour this on the the prepared menaskai

6
Done

Serve warm with rice or roti

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12 Comments Hide Comments

Had I known that you were preparing this elaborate meal, I would have walked in! Everything sounds so delicious and even at 3pm, my tummy is grumbling looking at that spread!

This is so amazing! Since moving to Bangalore, I had resolved to explore Karnataka cuisine more…now I know where to start! Yumm

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Veena

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12 Comments Hide Comments

Had I known that you were preparing this elaborate meal, I would have walked in! Everything sounds so delicious and even at 3pm, my tummy is grumbling looking at that spread!

This is so amazing! Since moving to Bangalore, I had resolved to explore Karnataka cuisine more…now I know where to start! Yumm

Add Your Comment