Pineapple menaskai or gojju is an authentic dish from Udupi region. This curry is combination of sweet, spicy & tangy flavours, a great accompaniment with rice, dose or idli. Menaskai can also be prepared using raw mango, bitter gourd, ladies finger or Indian hog plum (amtekayi).

Pineapple Menaskai

Servings

Ingredients

• 1 cup Pineapple (cut into pieces)
• 2 tbsp Jaggery
• Salt to taste

For Masala Paste

• 1½ tsp Channa dal
• 1½ tsp Urad dal
• 2 tsp Sesame seeds/Ellu
• 4 Badige Menasinakai/Low spiced red chillies
• ¼ tsp Fenugreek/Methi seeds
• ¼ cup Freshly grated coconut
• ½ tsp Coconut oil

For Tempering

• ½ tsp Coconut oil
• 1 tsp Mustard seeds
• Few Curry leaves

Servings Ingredients 1 cup Pineapple (cut into pieces) 2 tbsp Jaggery Salt to taste For Masala Paste 1½ tsp Channa dal 1½ tsp Urad dal 2 tsp Sesame seeds/Ellu 4 Badige Menasinakai/Low spiced red chillies ¼ tsp Fenugreek/Methi seeds ¼ cup Freshly grated coconut ½ tsp Coconut oil For Tempering ½ tsp Coconut oil 1 tsp Mustard seeds Few Curry leaves

Instructions

1. Cook cut pineapple pieces along with jaggery & salt using a cup of water. Let it cook till jaggery dissolves and pineapple pieces are soft.
2. Meanwhile, dry roast sesame seeds till they splutter. Set aside.
3. Heat ½ tsp coconut oil in same pan roast channa dal, urad dal, fenugreek seeds & red chillies until dal turns golden brown.
4. Grind roasted sesame seeds, dal mixture & grated coconut using little water to smooth paste.
5. Add grind masala paste to cooked pineapple, add required water to bring the curry to desired consistency.
6. Adjust salt & jaggery, bring it to boil. Cook in low flame for 3-5 minutes.
7. Lastly heat ½ tsp coconut oil in tadka pan, add mustard seeds. Once they splutter, add curry leaves. Pour this over prepared pineapple gojju. Mix well.
8. Sweet, spicy & tangy Pineapple menaskai/gojju is ready to serve.