I came across this Pineapple Menaskai recipe while browsing for pineapple recipes. The very next day went and bought a fresh pineapple and tried it out. It was really delicious! I have made some minor changes in the recipe to experiment.
Procedure: Cut 1/2 Pineapple, about 2 cups into cubes. Boil the pieces with approx 1 tsp tamarind paste and 2 tsp jaggery (adjust jaggery according to sourness of pineapple) and 1 tsp paprika. Cook with salt and water for about 5 mins or until done. Drain the water and keep aside.
In the meanwhile heat pan and roast 2 tsp sesame seeds, 2 red chillies, 1 tsp coriander seeds and 1 tsp cumin seeds. Grind them with 1/2 cup fresh coconut. Mix this with the pineapple pieces and cook on medium heat for 3-4 mins. Adjust salt and seasonings.
Then prepare the tempering in a seperate pan. Heat 3 tsp oil in a pan. Add 1 tsp mustard seeds. When they crackle, add 1/2 tsp asofoetida, 1 red chilly, 4-5 curry leaves and pour the tempering on the pineapple mixture. Serve with rice or roti.
This dish is traditionally served in weddings or festivals.