Pineapple Menaskai

Name: Pineapple Menaskai
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 350 g pineapple (ripe, peeled, cored and cubed); 0.75 cup fresh coconut (grated); 4 pcs dried red chili (stalks removed); 1 tsp coriander seeds; 1 tsp urad dal; 1 pinch fenugreek seeds; 1 tbsp tamarind (soaked in warm water); 1 tbsp jaggery (grated); 0.5 tsp salt; 1.5 cup water; 1 tsp coconut oil; 0.5 tsp mustard seeds; 8 pcs curry leaves

RATING

4.3/5(28)

TASTE SCORE

7/10

A sweet, tangy and gently spiced Udupi-style pineapple curry with fresh coconut, red chilies and tamarind. It balances fruitiness, heat and jaggery beautifully, making it a lovely small katori side with rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

134 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the tamarind and prepare the pineapple.
1.Soak tamarind in a few tablespoons of warm water for 15 minutes.
2.Peel, core and cube the pineapple into small bite-size pieces.
3.Squeeze the soaked tamarind well and keep the extract ready.
saute · ~4 min
Roast the spices for the masala.
1.Heat a small pan over medium-low heat.
2.Add coriander seeds, urad dal, dried red chili and fenugreek seeds.
3.Roast until the dal turns light golden and the spices smell fragrant.
4.Take off the heat and let the mixture cool slightly.
TIPKeep the heat low while roasting fenugreek so it does not turn bitter.
mix · ~3 min
Grind the masala.
Blend the roasted spices with grated coconut and a little water to a smooth, thick paste.
boil · ~8 min
Cook the pineapple.
Add pineapple and water to a pan and bring to a boil. Cook until the fruit softens slightly but still holds its shape.
simmer · ~10 min
Add the masala, tamarind and jaggery.
1.Stir the ground coconut masala into the cooked pineapple.
2.Add the tamarind extract, jaggery and salt.
3.Mix well and simmer on low heat until the curry thickens and the raw coconut smell disappears.
TIPStir often after adding the coconut paste so it cooks evenly and does not catch at the bottom.
temper · ~1 min
Make the tempering.
1.Heat coconut oil in a small pan.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and fry for a few seconds.
assemble · ~1 min
Pour the tempering over the menaskai.
Add the hot tempering to the curry and mix gently. Simmer for 1 minute more so the flavors come together.
serve
Serve hot or warm.
Serve Pineapple Menaskai in small katoris alongside rice and other Udupi-style dishes.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a ripe but firm pineapple so the cubes stay intact while simmering.
2
Roast the fenugreek only briefly; even slight over-browning can make the menaskai taste bitter.
3
Grind the coconut masala very smooth for the classic Udupi-style body and even coating.
4
Cook the pineapple just until slightly tender; mushy fruit will disappear into the gravy.
5
After adding the coconut paste, keep the heat low and stir often to prevent catching.
6
Let the curry rest 10 to 15 minutes before serving so the sweet, sour and spicy notes settle.
7
This tastes even better the next day; refrigerate and reheat gently without hard boiling.

RECIPE VARIATIONS

Adapt it for your goals.

low spice

Low-spice

Reduce the dried red chilies for a milder menaskai that still keeps the sweet-tangy Udupi character.

jain

Jain

This recipe is already close to Jain-friendly since it has no onion or garlic; just ensure your jaggery and ingredients meet your household preferences.

mixed fruit