Pineapple Menaskai: Pineapple Curry from Mangalore

This week I had loads of Pineapple at home and decided to make Pineapple Menaskai with it. This recipe has been on my to-try list for a while, and I am happy that I finally made it.

Pineapple Menaskai | Pineapple Gojju
Pineapple Menaskai | Pineapple Gojju

What I loved about this recipe for Pineapple Menaskai is that it is super easy to make. The result is an explosion of flavours that makes great use of the tangy-sweet flavour of pineapple.

  • You can also make Menaskai with other vegetables and fruits like raw mangoes.
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.
  • Do you like Pineapple? You can also try Pineapple Kesari/Sheera, Pineapple Kichadi,  or Pineapple-Mango Salsa.
Pineapple Menaskai (also called Pineapple Gojju) served in a white bowl on a green background
Pineapple Menaskai | Pineapple Gojju

Recipe Source: I have used Smitha Kalluraya’s recipe as a base for mine.

How to Make Mangalore’s Popular Pineapple Menaskai

Pineapple Menaskai is a spicy, sweet, tangy pineapple curry from Mangalore
Print
Pineapple Menaskai
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pineapple Menaskai is a delicious spicy, sweet, and tangy Pineapple Curry from Mangalore in Karnataka. It is also called Pineapple Gojju.

Course: Main, Side
Cuisine: Indian, Karnataka
Servings: 4 People
Author: Aruna
Ingredients
  • 1.5 Cups 1" Pineapple Pieces
  • 1.5 tbsp Thick Tamarind Pulp
  • 2 tbsp Grated Jaggery
  • 1/4 tsp Turmeric
  • Salt to Taste
For the Ground Masala
  • 2 tsp Udad Dal
  • 1 tsp Chana Dal
  • 1/4 tsp Fenugreek Seeds
  • 2 tsp Sesame Seeds
  • 1/2 Cup Grated Coconut
  • 6 to 8 Bydagi Chillies See Notes
  • 2 Large Pinches Hing/Asafoetida
  • 4 to 6 Curry Leaves
  • 1/4 Cup Water
  • 1 tsp Oil I used Coconut Oil
For Tempering
  • 1 tsp Oil I used Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Udad Dal
  • 8 to 10 Curry Leaves
  • 1 Large Pinch Hing/Asafoetida
Instructions
To Make the Ground Paste
  1. Heat 1 tsp oil.

  2. Add udad dal, chana dal, and fenugreek seeds.

  3. Stir-fry till they start to change colour.

  4. Add the curry leaves and red chillies.

  5. Stir-fry till the dals turn golden brown.

  6. Add the sesame seeds and stir-fry for a few seconds.

  7. Turn off the heat.

  8. Add asafoetida and mix well.

  9. Add grated coconut and mix well.

  10. Let the mix cool.

  11. Using about 1/4 cup water, grind the fried ingredients into a smooth paste.

Making Pineapple Mesankai | Pineapple Gojju
  1. Heat 1 tsp oil.

  2. Add the pineapple pieces and turmeric.

  3. Saute for 5 minutes.

  4. Add 2/3 Cup Water, Jaggery, and Tamarind pulp. 

  5. Cover and cook for about 5 minutes.

  6. Add the ground masala and salt.

  7. Mix well.

  8. Add about 1/2 to 1 cup water.

  9. Bring to a boil. Simmer for about 5 minutes.

The Tempering
  1. Heat 1 tsp oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the udad dal and stir-fry till golden brown.

  4. Take off the heat.

  5. Add the asafoetida and curry leaves.

  6. Mix well.

  7. Add the tempering to the Pineapple Menaskai.

Recipe Notes
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.

 

Step-by-Step Recipe for Pineapple Menaskai

  1. Getting Started
    1. In a kadhai, add 1 tsp oil. I prefer to use Coconut oil as it lends a wonderful aroma and taste to the Pineapple Curry.
    2. When the oil is medium hot, add the pineapple pieces and turmeric.
    3. Stir-fry for about 5 minutes. This helps release the flavour of the Pineapple.
    4. Now add 2/3 Cup of water, the grated jaggery, and tamarind pulp. Mix well.
    5. Cover and let the mix simmer over medium heat for about 5 to 7 minutes, so that the Pineapple pieces stew a bit. In the meantime you can make the masala paste.
  2. Method for Making the Ground Masala 
    1. In a small kadhai, over medium heat, heat 1 tsp oil.
    2. Add udad dal, chana dal, and fenugreek seeds.
    3. Stir-fry till the dals just start to change colour. Do not wait till they become golden brown as they will fry further.
    4. To the frying dals, add the curry leaves and red chillies.
    5. Now stir-fry so that the curry leaves and chillies fry, and the dals turn golden brown.
    6. Now add the sesame seeds and stir-fry for a just few seconds.
    7. Turn off the heat.
    8. Quickly add the asafoetida and mix well.
    9. Immediately add the grated coconut and mix well.
    10. Using about 1/4 cup water, grind the fried ingredients into a smooth paste. You will get a lovely red-orange paste because of the Bydagi chillies.
  3. Putting Together the Pineapple Mesankai | Pineapple Gojju

    1. To the pineapple pieces that are stewing add the masala and salt.
    2. Mix well.
    3. Add 1/2 to 1 cup water and mix well. The gravy should be thick but flowing so use water appropriately.
    4. Over medium flame, let the Pineapple Menaskai cook and come to a boil.
  4. Getting the Tempering Ready
    1. In a ladle, heat 1 tsp oil and add mustard seeds.
    2. When the mustard seeds start to splutter, add the udad dal and stir-fry till golden brown.
    3. Turn off the heat and add the asafoetida and curry leaves.
    4. Mix well. The heat will fry the curry leaves.
    5. Add the tempering to the Pineapple Menaskai.
    6. Mix well.
  5. Cover and let the Pineapple Menaskai rest for 10 minutes.
  6. Serve with steamed rice with fryums on the side.
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore

Hesaru Bele Panchakajjaya – Vinayaka Chavithi Special from Karnataka – Guest Post by Aparna Sitaraman

Hesaru Bele Panchakajjaya
Hesaru Bele Panchakajjaya

This past fortnight has been such a hectic one at work that I have not been able to plan or make dishes for Ganesh Chaturthi ( aka Vinayaka Chavithi). This was when Aparna stepped in to suggest that I try Panchakajjaya, a traditional naivedyam from Karnataka. Not only did she suggest it, she sent me her recipe immediately AND then pinged her aunt for alternate recipes. So I have quite a few variations of Panchakajjaya with me right now. I made Aparna’s recipe for Hesaru Bele Panchakajjaya and have stashed away the others for future use. 🙂

The Panchakajjaya was very very easy to make, absolutely delicious and crunchy to boot. I can see why Ganesha would love it.

This is Aparna’s second contribution to the blog after Milagu Kuzhambu.

Makes: 1 Cup

Time: 30 Mins

Ingredients

  1. Hesaru Bele, Moong Dal, Pesara Pappu – 1/2 Cup
  2. Kadle Bele, Chana Dal, Senaga Pappu – 1/4 Cup
  3. Grated Coconut – 1/2 Cup
  4. Grated Jaggery – 1/3 Cup
  5. Ghee – 1 tsp (Optional, I did not use any)
  6. Green Cardomom – 4

Panchakajjaya with Moong and Chana Dal - Ganesh Chaturthi Naivedyam

Method to Make Hesaru Bele Panchakajjaya

  1. Peel and powder the green cardamom seeds.
  2. Roasting and Grinding the Dals
    1. Dry roast the moong dal till it is light brown.
    2. Dry roast the chana dal till it is light brown.
    3. Spread the 2 roasted dals in a plate to cool.
    4. Grind the dals to a coarse powder. The idea is to breakup the dal not to make a fine powder.
  3. Putting the Panchakajjaya Together
    1. Mix jaggery, coconut and ghee by hand till they are well mixed.
    2. Add the roasted dal powder and cardamom powder.
    3. Mix well.
  4. Offer as naivedyam and serve as prasadam.

Panchakajjaya Recipe Vinayaka Chavithi or Ganesh Chaturthi Naivedyam from Udupi-Karnataka

Neer Dosa

Neer Dosa
Neer Dosa

I have been meaning to try Neer Dosa for the longest time. Now that I made it, I don’t know why I put it off so long. Neer Dosa literally means a water dosa. This is a dosa that is popular in the Udupi-Mangalore region of Karnataka and is quite easy to make.

It can be made by just grinding soaked rice into a thin batter or then using a mix of rice and coconut. I made this Dosa with just rice.

Neer Dosa is best when it is made thin and is eaten hot. The traditional accompaniments include grated coconut mixed with jaggery or sugar, Coconut Chutney with Garlic and Rasayana.

How to Make Neer Dosa

Makes: 6

Soaking Time: 6 Hours

Ingredients

  1. Short Grained Rice – 1 Cup (I used Surti Kolam)
  2. Grated Coconut – 1/4 Cup (Optional, I did not use any)
  3. Salt to Taste
  4. Oil

Method to Make the Batter

  1. Soak the rice in 2 cups of water for at least 6 hours.
  2. Drain the water.
  3. Using about 2/3 cup water, grind the rice and coconut (if you are using it) into a smooth batter.
  4. Add some more water to make a thin batter.
  5. Add salt.
  6. Mix well.

Method to Make Neer Dosa

  1. Heat a tava.
  2. Add a few drops of oil and spread on the surface.
  3. Pour a ladle of batter in the center of the pan and swirl quickly to form a dosa. Do not spread.
  4. Cook over medium heat till the surface just starts to dry out.
  5. Using a spatula separate the dosa from the tava.
  6. Fold into a triangle on the tava.
  7. Transfer to a plate.
  8. Serve immediately with Coconut Chutney, Mango Rasayana, Banana Rasayana, or then grated coconut mixed with sugar.

 

Mavina Hannina Rasayana (Mango Rasayana)

Mango Rasayana, Mavina Hannina Rasayana
Mango Rasayana, Mavina Hannina Rasayana

Even though monsoons have set in (sorta), there are still lovely juicy mangoes available in Mumbai. This weekend my dad got about a dozen and since they were ripening quickly I was looking to use them quickly. Of course, there were the usual lineup of recipes; Mambazha Pulissery or Mambazha Mor Kuzhambu, Mango Lassi, or Mango Milkshake. Then as I was soaking rice for Neer Dosa I remembered Mavina Hannina Rasayana or Mango Rasayana.

Mavina Hannina Rasayana is the Udupi version of Aam Ras and is made by blending together sweet mangoes with coconut milk and jaggery. It is a simply awesome accompaniment to Neer Dosa and Puris. In my version I did not use too much jaggery as my mangoes were sweet enough. This also meant that the texture and colour of my Mavina Hannina Rasayana was also paler but I was OK with that.

How to Make Mavina Hannina Rasayana (Mango Rasayana)

Makes: 3 Cups

Time: 10-15 Minutes

Ingredients

  1. Pulp of Ripe Mangoes – 2 Cups
  2. Fresh Coconut Milk – 1 Cup
  3. Grated Jaggery/Sugar – 1/2 Cup (I used about 1 tbsp)
  4. Cardamom – 2

Method

  1. Peel and powder the cardamom.
  2. Add the cardamom powder and the sugar/jaggery to the mango pulp.
  3. Mix well and set aside for 5 minutes.
  4. Add the fresh coconut milk and mix well.
  5. Enjoy with Mavina Hannina Rasayana or Mango Rasayana with Neer Dosa, Chapati or Puri.
Mango Rasayana - Udupi Recipe
Mango Rasayana – Udupi Recipe

Tips

  • Instead of mango pulp, you could also cut 2 mangoes into fine pieces and just mix them into the coconut milk. 🙂

Carrot Hesarubele Kosambari – Carrot and Mung Salad – Rama Navami Special

Kosambari is a traditional naivedyam for Rama Navami which heralds the end of Chaitra Navaratri. I have already written about the traditional Kosambari which is made from Cucumber and Moong Dal.

Here is a version of Kosambari made with carrot. I make it often through the summer as it is a light, tangy, crunchy salad.

How to Make Carrot Hesarubele Kosambari

Serves: 2

Ingredients

  1. Grated Carrot – 1 Cup
  2. Hesarubele or Moong Dal – 1/2 Cup
  3. Grated Coconut – 1/4 Cup
  4. Green Chillies – 2
  5. Lemon Juice – 1 tbsp
  6. Mustard Seeds – 1/2 tsp
  7. Curry Leaves – 4 to 6
  8. Oil – 1 tsp
  9. Salt to Taste

The Ingredients for Carrot Hesarubele Kosambari

 

Method

  1. Soak the moong dal in water for about 1 hour.
  2. Drain all the water from the moong dal.
  3. Chop the green chillies to very small pieces.
  4. Mix together the grated coconut, drained moong dal, grated carrot, lemon juice, green chillies, and salt.
  5. Heat the oil.
  6. Add the mustard seeds.
  7. When the mustard seeds start to crackle, turn off the heat.
  8. Add the curry leaves to the hot oil and mix.
  9. Add the tempering to the Kosambari.
  10. Let the Carrot Hesarubele Kosambari rest for at least 10 minutes.
  11. Serve the Carrot Hesarubele Kosambari as a part of a meal or eat like a salad.

Carrot Hesarubele Kosambari - Moong Dal and Grated Carrot Salad from Karnataka