NMOT: Nam Mane Oota Tindi

Pineapple Menaskai | Pineapple Gojju/Curry

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
For Tempering
For Tempering
  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.

Nam Mane Oota Tindi

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