Wednesday, December 10, 2014

PINEAPPLE MENASKAI

PINEAPPLE MENASKAI

If you visit Udupi or Mangaluru  in the State of Karnataka which is our part of the country, you must make it a point to try our Pineapple Menaskai, which I think you will not be able to resist. Menaskais are spicy sweet gravy made of different types of fruits and vegetables.

This recipe is adapted from the one sent by my friend, Nisha Baliga Shenoy, an accomplished home chef and blogger. She has contributed her recipe for Rava Ladoos here in this blog.

When I saw that Nisha's recipe for Pineapple Menaskai called for 20 Red Chillies, I knew it had to be of the Byadgi variety which add substantially to the colour but are not all that hot. I used 15 Byadgi Red Chillies when I made this dish. If you are using more spicy variety of chillies, I should think that 6-8 should be quite adequate.




Ingredients:

  • Pineapple, medium-sized, 1
  • Coriander Seeds, 1 tbsp
  • Urad Dal, 1 tbsp
  • Methi Seeds, 1 tsp
  • Jaggery, grated, 1 tbsp
  • Fresh Coconut, grated, 2 tbsp
  • White Sesame Seeds, (Til), 2 tsp
  • Mustard Seeds, 1/2 tsp
  • Oil, 1 tbsp
  • Red Chillies, (Byadgi variety), 15
  • Curry Leaves, 1 sprig
  • Salt, to taste
Method:

Remove the skin from the pineapple and chop it into small cubes
Heat oil in a pan and fry coriander, urad dal, methi, til and chillies separately. Keep aside.
Add enough water and cook the pineapple cubes in a vessel till done
Grind together coconut gratings and all the fried items, using a little water, to a smooth masala
Heat oil in a pan, when it gets hot, add mustard and when it crackles add the curry leaves and the ground masala
Add salt to taste, and jaggery and enough water to make a gravy
Let it boil, then add the cooked pineapple cubes and mix well
Bring this to a boil and cook for 2-5 minutes on low flame stirring till the gravy thickens
Serve hot