PINEAPPLE MENASKAYI

WHEN I SAW PINEAPPLE MENSAKAI POST IN A FOOD GROUP, I REMEMBERED, A

FUNCTION WHICH WAS A FEW YEARS AGO WE HAD A FEW YEARS 

AGO AT HOME. WE HAD INVITED ONE COOK FROM MANGALORE 

FOR PREPARING LUNCH. WE HAD INVITED OUR RELATIVES AND SOME

CLOSE FRIENDS. THE COOK SAID THAT HE WILL PREPARE PINEAPPLE 

MENSAKAI AND HE MENTIONED THAT IT HAD BECOME A TREND IN 

MANGALORE, HE ALSO SAID THAT IF WE GO  TO ANY FUNCTION, WE WILL GET THIS CURRY. 

 HE PAPERED THE SAME CURRY WHICH WAS SWEET, HOT AND TANGY. I LIKED IT

 VERY MUCH BUT I FORGOTTEN TO ASK THE RECIPE BACK THEN. HE HAD ONLY 

GIVEN ME THE RECIPE OF "KADGI ADGAYI", WHICH WAS A GREAT HIT HERE. 

NOW, I GOT THE RECIPE FROM A FOOD GROUP, WHICH IS SLIGHTLY DIFFERENT FROM HOW HE DID.

PINEAPPLE MENSAKAI

WHAT YOU NEED:

PINEAPPLE - 1/2 CUP, CHOPPED IN SMALL PIECES

COCONUT GRATING - 1/2 CUP

DRIED RED CHILLI - 2 AND 1 BYADGI CHILLI

TAMARIND - 2 SMALL PIECES

ASAFOETIDA - SMALL CHICK PEA SIZE

SESAME SEEDA - 1 1/2 TSP

JAGGERY - 1 TBSP, POWDERED

SALT - TO TASTE

FOR SEASONING:

MUSTARD SEEDS - 1 TSP

CURRY LEAVES - 1 SPRIG

DRIED RED CHILLI - 1 BROKEN

COCONUT OIL - 1 TSP

PINEAPPLE MENSAKAI

HOW TO MAKE:

HEAT A PAN WITH LITTLE OIL, ROAST SEASANE SEEDS, DRIED RED CHILLI AND COCONUT TILL YOU GET THE AROMA.

HEAT A PAN ADD JAGGERY, WHEN IT MELTS AND STARTS CARAMELIZES ADD CHOPPED PINEAPPLE AND SALT. KEEP COOKING FOR 3-4 MINUTES.

IN THE MEANTIME GRIND ROASTED CHILLI, COCONUT, SEASAME SEEDS AND TAMARIND ALONG WITH 1/4 CUP WATER.

 ADD THIS MASALA AND ASAFOETIDA TO THE COOKED PINEAPPLE. MIX WELL. COOK AGAIN FOR 3-4 MINUTES.

NOW HEAT OIL, SPLUTTER MUSTARD SEEDS, BROKEN ONE DRIED RED CHILLI AND CURRY LEAVES. SAUTE FOR FEW SECONDS AND POUR IT OVER PINEAPPLE MENSAKAI.

SERVE PINEAPPLE MENSAKAI AS SIDE DISH.