Udupi Pineapple Menaskai

Ingredients

• 2 cups pineapple (fresh) , peeled, cored, and cut into bite-sized chunks
• 1 tbsp tamarind , dissolved in 1/2 cup warm water
• 2 tbsp jaggery , grated
• 2 tbsp white sesame seeds
• 1 tbsp chana dal
• 1 tsp coriander seeds
• 4 dry red chili , Byadgi chilies
• 1/4 cup coconut (fresh grated)
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/4 tsp hing (asafoetida)
• 1 sprig curry leaves
• 1/4 tsp turmeric powder
• 1 cup water
• 1 tsp salt

Preparation

1. 1

   In a dry skillet, roast the white sesame seeds over medium-low heat until they begin to crackle and pop; transfer to a plate.

2. 2

   In the same pan, dry-roast the chana dal, coriander seeds, and Byadgi red chilies until golden-brown and fragrant.

3. 3

   Combine the roasted sesame seeds, roasted spices, and fresh grated coconut in a blender; grind with 1/3 cup water into a thick, smooth paste.

4. 4

   In a cooking pot, combine the diced pineapple chunks, 1 cup of water, tamarind liquid, grated jaggery, turmeric powder, and salt.

5. 5

   Simmer over medium heat for 6 minutes until the pineapple softens and absorbs the sweet-tart liquid.

6. 6

   Stir the ground sesame-coconut paste into the pot; simmer over low heat for 5 minutes until the gravy thickens.

7. 7

   Heat the coconut oil in a small tempering pan; add mustard seeds and allow them to crackle.

8. 8

   Add the curry leaves and hing; fry for 10 seconds.

9. 9

   Pour the hot tempering directly over the simmering curry.

10. 10

    Remove from the heat and allow the dish to rest covered for 15 minutes to let the fruit and spices integrate before serving.

In the tradition

Sources & further reading

• ◆ Udupi Sri Krishna Matha Tradition , Madhwa Sampradaya Kitchens

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.