Pineapple Menaskayi | Vegan Pineapple Coconut Curry

Pineapple Menaskayi (a south Indian Pineapple Coconut Curry) is a typical sweet, spicy and tangy regional delicacy mostly served in the state of Karnataka (during festivals and weddings) and sometimes called Pineapple Gojju too.

This finger-licking curry is mainly served in Mangalore and Udupi where it is called “pineapple menaskayi” or in the Bangalore/Mysore region, typically called “pineapple gojju”! This mouth watering side dish is best enjoyed with some hot steamed rice but tastes great with any Indian flat bread too!

Pineapple is one tropical fruit I can have any time! Eaten fresh, it is a wonderful after dinner natural dessert, but sometimes, when you have had enough of it, I like to juice it up or make a coconut curry with it.

One of the most delectable dishes we Mangaloreans almost always enjoy every mango season is “Pineapple and Mango Saasam” (pineapple and mango coconut curry with mustard). Another mouthwatering dish you can make is pineapple menaskayi. “Menasu” is chillies and “kayi” refers to coconut. With a plethora of aromatic spices along with it, this makes for a spicy, tangy and sweet coconut-based pineapple curry!

All you have to do is cook the pineapple bits in a little water, then roast the spices and blend along with coconut. Add this paste to the cooked pineapple with salt and a bit of jaggery (unrefined cane sugar) and maybe some tamarind for the sour element and to balance the flavors. Once it comes to a boil, temper with mustard seeds and curry leaves.

Normally the consistency is a bit thick, but we love our curries with more gravy in it, so I have added more water. You can adjust according to your preference.

The tanginess of tamarind and pineapple along with the sweetness of the fruit in a spicy coconut gravy is a treat for the taste buds! Do make this and enjoy this south Indian vegan pineapple delight with your next meal! For those people who do not like or eat onions or garlic, this is the perfect curry!

This same curry can be made with other vegetables like bitter gourd, raw mangoes, hog plums, star fruit etc.

How to make Pineapple Menaskayi Coconut Curry:

Boil chopped pineapple in water for 10 minutes, until slightly cooked.

To make the coconut menaskayi masala:

In a small saucepan, heat 1 tsp coconut oil and once hot, fry the spices: coriander seeds, cumin seeds, sesame seeds, urad dal and fenugreek seeds on medium low heat until lightly fried and fragrant.

If you do not have roasted dry red chilies, add at this stage and roast again for a few seconds.

Stir in hing, turmeric powder and grated coconut and saute for a couple of minutes.

Remove from heat and let cool. Blend this into a fine paste along with tamarind and a little water.

To make the pineapple coconut curry:

Add this ground coconut paste to the cooked pineapple along with salt to taste and jaggery (adjust according to taste) and give it a good mix. Adjust the consistency of the curry by adding water, if necessary.

Bring to a boil. Once it comes to a boil, lower heat and simmer for about 5 minutes.

Meanwhile, prepare the tempering or seasoning.

To prepare the seasoning:

Heat oil and add mustard seeds. As soon as they splutter and crackle, add curry leaves and dry red chillies if adding, and pour over the simmering pineapple curry.

Stir well and remove from heat.

Serve spicy, tangy and mildly sweet pineapple menaskayi or south Indian curry with rice, dal, and a side of vegetable stir fry.

Enjoy!!

For other similar vegan coconut curries, you must check these delicious dishes from my kitchen :

Pulikoddel/Ashgourd in Coconut Gravy

Vegan Mushroom Masala Curry

Shahi Gobi Kurma

Yum

Spicy and Tangy Pineapple Menaskayi/Gojju | Vegan Pineapple Coconut Curry

Spicy, tangy and mildly sweet vegan pineapple coconut curry; the sourness of the pineapple in a sweet and spicy coconut based gravy is like an explosion of flavors on your tastebuds! Enjoy with hot steamed rice or any Indian flat bread!

Ingredients

1 to 1 ½ cups chopped pineapple
2 to 3 tbsp jaggery (unrefined cane sugar)
Salt to taste

For the coconut masala:

1 tbsp coriander seeds
1 tsp jeera/cumin seeds
1 tsp til/white sesame seeds
1 tsp urad dal/split black gram lentils
1/8 tsp methi seeds/fenugreek seeds
¼ tsp hing/asafetida
1 tsp coconut oil
¼ cup grated coconut (fresh or frozen)
6 to 8 roasted dry red chillies
¼ tsp turmeric powder
1 small marbles sized tamarind (or ½ tsp tamarind paste)

For seasoning or tempering:

2 tsp coconut oil (or ghee)
1 tsp mustards seeds
Few curry leaves
1 large red chilli (optional)

Instructions

Boil chopped pineapple in water for 10 minutes, until slightly cooked.

To make the coconut menaskayi masala:

In a small saucepan, heat 1 tsp coconut oil and once hot, fry the spices: coriander seeds, cumin seeds, sesame seeds, urad dal and fenugreek seeds on medium low heat until lightly fried and fragrant.
If you do not have roasted dry red chillies, add at this stage and roast again for a few seconds.
Stir in hing, turmeric powder and grated coconut and sauté for a couple of minutes.
Remove from heat and let cool. Blend this into a fine paste along with tamarind and a little water.

To make the pineapple coconut curry:

Add this ground coconut paste to the cooked pineapple along with salt to taste and jaggery (adjust according to taste) and give it a good mix. Adjust the consistency of the curry by adding water, if necessary.
Bring to a boil. Once it comes to a boil, lower heat and simmer for about 5 minutes.
Meanwhile, prepare the tempering or seasoning.

To prepare the seasoning:

Heat oil and add mustard seeds. As soon as they splutter and crackle, add curry leaves and dry red chillies if adding, and pour over the simmering pineapple curry.
Stir well and remove from heat.
Serve spicy, tangy and mildly sweet pineapple menaskayi or south Indian curry with rice, dal, and a side of vegetable stir fry.

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