Pineapple Menaskai

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.

 

Sending this off to US Masala's Bookmarked Recipe Every Tuesday Event originally started by Priya and also to A Fruit/Veggie a month on RecipeGrabBag originally started by Priya.