Pineapple Menaskai

Instructions

1. 1

   Prepare Tamarind Pulp: Soak the tamarind in 1/2 cup of warm water for 15 minutes. After soaking, squeeze it well to extract a thick pulp. Strain through a fine-mesh sieve, discard the solids, and set the tamarind pulp aside.

2. 2

   Cook the Pineapple: In a medium pot, combine the pineapple chunks, 1.5 cups of water, turmeric powder, jaggery, and 1 tsp of salt. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 8-10 minutes, or until the pineapple is tender but still holds its shape.

3. 3

   Roast the Masala Spices: Heat a small, dry pan over low-medium heat. Add the urad dal, chana dal, and coriander seeds. Dry roast for 2-3 minutes until they turn light golden and aromatic. Add the fenugreek seeds and dried red chillies, and roast for another minute. Finally, add the sesame seeds and roast for 30-45 seconds until they start to pop. Immediately remove from heat and let the spices cool completely to prevent burning.

4. 4

   Grind the Masala Paste: Once cooled, transfer the roasted spices to a grinder jar. Add the grated coconut and about 1/2 cup of water. Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.

5. 5

   Combine and Simmer the Curry: Add the ground masala paste and the prepared tamarind pulp to the pot with the cooked pineapple. Stir well to combine. Add the remaining 1/4 tsp of salt (or to taste). Bring the curry to a gentle simmer and cook on low-medium heat for 5-7 minutes, stirring occasionally, until the raw aroma of the masala disappears and the gravy thickens.

6. 6

   Prepare the Tempering (Tadka): Heat the coconut oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. Add the curry leaves (be careful, they will sizzle) and hing. Sauté for about 30 seconds until the leaves are crisp and aromatic.