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
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 | 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 from Mangalore
Pineapple Menaskai is a delicious spicy, sweet, and tangy Pineapple Curry from Mangalore in Karnataka. It is also called Pineapple Gojju.
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
- Heat 1 tsp oil.
- Add udad dal, chana dal, and fenugreek seeds.
- Stir-fry till they start to change colour.
- Add the curry leaves and red chillies.
- Stir-fry till the dals turn golden brown.
- 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.
Step-by-Step Recipe for Pineapple Menaskai
- Getting Started
- 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.
- When the oil is medium hot, add the pineapple pieces and turmeric.
- Stir-fry for about 5 minutes. This helps release the flavour of the Pineapple.
- Now add 2/3 Cup of water, the grated jaggery, and tamarind pulp. Mix well.
- 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.
- Method for Making the Ground Masala
- In a small kadhai, over medium heat, heat 1 tsp oil.
- Add udad dal, chana dal, and fenugreek seeds.
- Stir-fry till the dals just start to change colour. Do not wait till they become golden brown as they will fry further.
- To the frying dals, add the curry leaves and red chillies.
- Now stir-fry so that the curry leaves and chillies fry, and the dals turn golden brown.
- Now add the sesame seeds and stir-fry for a just few seconds.
- Turn off the heat.
- Quickly add the asafoetida and mix well.
- Immediately add the grated coconut and mix well.
- 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.
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Putting Together the Pineapple Mesankai | Pineapple Gojju
- To the pineapple pieces that are stewing add the masala and salt.
- Mix well.
- Add 1/2 to 1 cup water and mix well. The gravy should be thick but flowing so use water appropriately.
- Over medium flame, let the Pineapple Menaskai cook and come to a boil.
- To the pineapple pieces that are stewing add the masala and salt.
- Getting the Tempering Ready
- In a ladle, heat 1 tsp oil and add mustard seeds.
- When the mustard seeds start to splutter, add the udad dal and stir-fry till golden brown.
- Turn off the heat and add the asafoetida and curry leaves.
- Mix well. The heat will fry the curry leaves.
- Add the tempering to the Pineapple Menaskai.
- Mix well.
- Cover and let the Pineapple Menaskai rest for 10 minutes.
- Serve with steamed rice with fryums on the side.
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore
Aruna, Pineapple gojju could sometime mean something like a pineapple Bharitha(its truly terrible if you ask me, but quite a few people like it) or it could mean Pineapple sasive. Interestingly a similar dish is there in the Malaysian cuisine where coconut milk is used instead of coconut, and it is made on the Malaysian new year.
Ah…. thank you for the update on the Pineapple Gojju. Will modify the title accordingly. Do you know the name of the Malaysian dish?
First time I got to hear about this dish. This sounds interesting 🙂
It is, Deepa. 🙂
Been ages since I had this.. thank you for reminding me 🙂 taste of home… yum!
Oh goody…. the best compliment I could get. 🙂 🙂
Thank you. I wanted cook pineapple gojju for long time. And it came out very satisfying.
Thank you for the feedback. I am happy to hear that you liked it. 🙂 Any other recipes you want me to try for you?
Followed measurements and instructions, dish turned out to be really good, perfect tangy and sweet taste. Thank you for sharing.
I am happy to know you liked it. Thank you for letting me know your feedback. 🙂