Add the sesame seeds and stir-fry for a few seconds.
Turn off the heat.
Add asafoetida and mix well.
Add grated coconut and mix well.
Let the mix cool.
Using about 1/4 cup water, grind the fried ingredients into a smooth paste.
Making Pineapple Mesankai | Pineapple Gojju
Heat 1 tsp oil.
Add the pineapple pieces and turmeric.
Saute for 5 minutes.
Add 2/3 Cup Water, Jaggery, and Tamarind pulp.
Cover and cook for about 5 minutes.
Add the ground masala and salt.
Mix well.
Add about 1/2 to 1 cup water.
Bring to a boil. Simmer for about 5 minutes.
The Tempering
Heat 1 tsp oil.
Add mustard seeds and wait till they splutter.
Add the udad dal and stir-fry till golden brown.
Take off the heat.
Add the asafoetida and curry leaves.
Mix well.
Add the tempering to the Pineapple Menaskai.
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.