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Ananas Menaskai / Pineapple Menaskai ( A tangy Pineapple curry )

Nature walks are one of those divine experiences of life that can kindle new perspectives to our ways of thinking. When the human mind is exposed to some of these natural forces and powers, it makes a huge difference to ones lifestyle and work life.

Recently, when we were on our much needed break from the gadget dependent world, we lived in a home-stay, Matthuga which was within a farm which was completely free from network coverages and television. The farm is located at Sagar Taluk, near Jog Falls, Shimoga. The idea is to give up all your addiction towards gadgets, internet, television and spend quality time with family. Vinay and I spent one of the best days of our lives here.


A person’s stay at this place has only been designed for introspection and self absorption. We had a calm and comfortable stay which was coupled with the homely hospitality by the staff of the resort.

The food at this place was the icing on the cake. I had never imagined that I would savor home cooked delicacies away from home. The lovely, Sunanda aunty pampered us with all her cooking skills. The best part of it, she made every meal count and every single recipe of hers was soothing to the heart and soul. I was taken back to Udupi when I relished the first meal she served us. When asked if she was from Udupi, she said she hailed from Sagar. Apparently, the food from Sagar and Udupi taste similar. It is only the nomenclature of the dishes that differ.


Of all the dishes she prepared on our first day at mattuga, the lovely ‘Menaskai’ made from pineapple was my favorite. In Sagar they call it ‘Kayirasa’. It took me back to Udupi’s temple food. I usually do not stuff myself while eating a meal. But this time, there was no escape. I had to ease myself and I found myself going for a third helping too.

The recipe of Pineapple Menaskai is different from Bitter-gourd Menaskai or Hogplum Menaskai. Many Udupi home-cooks have their own versions of Menaskai. The recipe I’m going to share today is the Pineapple Menaskai, which is a simpler recipe. I’ll be posting another recipe for Bitter-gourd Menaskai in my later postings.

Ananas Menaskai / Pineapple Menaskai ( A tangy Pineapple curry )

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • Pineapple Menaskai is a Udupi / Mangalorean recipe that suits well with rice. Menaskai is generally served at the beginning during festive meals. Tangy, sweet and spicy flavours are quite prominent in this curry.

Ingredients

  • 1.5 cups (Cubed and Riped) – Pineapple
  • 1 tsp (lemon sized) – Soaked in hot water – Tamarind
  • 1 tbsp – Jaggery – (Adjust sweetness according to the taste of the pineapple)
  • 1.5 tsp – Table Salt
  • 1 – 2 cups – Water

  • To be ground into paste
  • 3/4 cup – Coconut – grated
  • 1 tbsp – White Sesame Seeds (Yellu)
  • 7-8 – Dry red chillies – (Guntoor or Byaddgi variety)

  • Seasoning
  • 1.5 tbsp – Coconut Oil
  • 3/4 tsp – Mustard Seeds
  • A pinch – Asafetida (Hing)
  • 1 twig – Curry Leaves


Directions

  • Roast all the ingredients to be ground using a tsp of coconut oil separately. Let it cool and then grind these three ingredients to a fine paste.

  • In a wok or vessel add water, pineapple cubes, add the pulp of soaked tamarind, salt and jaggery and let it come to a boil.
  • Once the pineapple cubes are cooked through, add the ground paste into the boiling mixture and let it cook for another ten minutes.

  • Prepare the seasoning. In a wok add in oil. Once the oil heats up, add in the mustard seeds, curry leaves and asafetida. Serve hot with rice.

  1. Pratibha, just this morning, I saw your blog, at once have fallen in love with it. I am a cookery enthusiast and had my own cookery column in Indusladies. Com, a website for Indian women.
    I have an app as well Ask Chit Vish Premium, where I keep uploading recipes.A friend of mine is from Udupi and gives me her version of those recipes. Need I tell you, I have fallen in love with them. I plan to subscribe to your blog. Great going, keep it up.

  2. Priya Gowda says:

    Dear Pratiba, i have been following your blog since an year and i have fallen in love with this website. i was truly inspired to know you are an engineer by profession. there so much of difference between food blogging and coding. still you’re managing well. The recipes are amazing pratiba. They are very simple actually, but i’ve tried so many of them and found that they have so much of divinity in terms of taste and flavor. i’ve tried only those recipes that have interested me of course.

    The story of my life saw a happy ending because of your mysore pak recipe. I was seeing my boyfriend for 5 years (now my husband) and when his parents came to see me the mysore pak was an ice breaker between me and my in laws. All thanks to you pratiba. :) followed your recipe step by step and it came out so close to perfection. perfect measurements and steps. They loved it and my mil keeps asking me to make it for her evrytime i visit her.

    Do try more varieties when it comes to breakfast since many of us are working professionals and we look out for quick tasty recipes from bloggers like you. And let me tell you, recipes that come from udupi is extraordinary. i tried the menaskai and rasam. my husband was so impressed by the taste of it. Please post the recipe of halbai and dahi vada too. these days i see that all are tired of the fast food these days. traditional recipes from grandmothers is what all crave for these days. This is coming from a hard core non vegetarian foodie who used to live on pizzas at one point of time. so you can imagine how much your work has inspired people like me. Keep writing more. We need more and more. :) Good luck with your career.

    1. Pratiba Bhat says:

      Priya, I am blushing reading your comment. :) Every sentence is so encouraging. Thank you very much for taking time to write so much. Love your Pre – Wedding story ;) I never imagined others would benefit so much from my recipes. Wow. :)

      I am doing my best to bring out old recipes Priya. Its quite challenging these days since many of our elders have ceased to exist. Recipes have been forgotten and we have to hunt down for resources to extract traditional recipes. There is so much to learn.:) Thank you once again for such beautiful words you’ve put down.. :) I’m truly touched!

  3. Ajantha says:

    Pratiba. So good to see you back to writing. Hope you are at your best state these days.. Take care. Keep writing.

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