This is a must when pineapple is in season. A traditional dish of Udupi , it is made during weddings and all auspicious occasions in South Kanara. Sweet, spicy and tangy, it goes well with both rice and roti.
1 pineapple cut into bite sized pieces
1/2 of a small coconut
2 tbsps coriander seeds
10 seeds methi/ Fenugreek
15 pepper corns
2 tbsps Chana Dal /Bengal Gram Dal
1 tbsp Til/ Sesame
A kidney bean sized piece of hing/ asafoetida
A pinch of haldi /turmeric
12 roasted Byadgi chillies
2 tbsps Tamarind paste
5 tbsps Jaggery syrup
1 tbsp mustard
3 tbsps coconut oil
Boil the pineapple pieces with a little salt till done. Dry roast the coconut to a rich brown on a gentle flame. Roast the Byadgi chillies in half a tsp of oil till crisp. Roast the coriander, chana dal, sesame, methi and pepper corns in a tsp of oil to a golden yellow. Drop in the hing and roast to a nice golden brown. Remove from flame and add the haldi. Mix thoroughly. Grind the roasted coconut, roasted red chillies, tamarind and the roasted spices to a smooth paste with as much water as required. Drop the paste into the cooked pineapple pieces. Add the jaggery and adjust salt. Boil well. Heat oil. Add the mustard. After it splutters drop it into the boiling Menskai. Switch off, cover and keep aside for half an hour for the flavours to infuse.
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