Mangalore Style Pineapple Relish (Ananas Menaskai)
Ananas Menaskai is a Mangalorean curry/relish made with fresh pineapple, sesame seeds, coconut, tamarind and byadgi chillies. I recently tasted this lip-smacking dish at a local eatery and fell in love with it. It was a riot of flavors… an explosion of sweet, salty, spicy and tangy all at once. Intrigued, I quizzed the host about it and went back home armed with a new recipe in my repertoire.
Naturally, I could not wait to recreate it. Low on effort, it came together quickly once I had my mise en place done. This relish pairs well with everything - rice, chapatis, dosai, idlis, even bread. I served it with a simple side of curd rice (Mosaranna), the way I had eaten it at the restaurant. If you enjoy tropical, fruity flavors, this recipe is definitely worth a try.
Recipe
Mangalore Style Pineapple Relish
(Serves 3-4)
Ingredients
1 1/2 cups ripe pineapple, chopped into 1” pieces
2 tbsp powdered jaggery (you may need to add more if the pineapple is not very sweet)
2 tbsp water
For the Masala Paste -
1 tbsp coconut oil
4 dried Byadgi chillies*
1 tsp split black lentils (urad dal)
1/8 tsp fenugreek seeds (methi)
6-8 fresh curry leaves
1/4 tsp asafetida (hing)
2 tbsp white sesame seeds (til)
1/2 cup grated fresh coconut
2-3 tbsp tamarind pulp (add more or less to taste)
1/4 cup water
salt to taste
For Tempering -
1 tbsp ghee
1/2 tsp mustard seeds (rai)
6-8 fresh curry leaves
Method
In a heavy-based pan, combine the chopped pineapple, jaggery and water. Cook on a medium-low flame for 5-7 minutes until the pineapple gets a little soft. Remove from heat and set aside.
In a frying pan heat the coconut oil and add the dried red chillies. When they change color, add the lentils, fenugreek seeds, curry leaves, asafetida and sesame seeds. Stir-fry for a couple of minutes until the sesame seeds start to pop. Add the grated coconut and stir fry for another minute. Remove from heat.
Once cooled, transfer to a blender along with the tamarind pulp, water and salt. Blend into a smooth, thick paste.
Add this paste to the cooked pineapple and stir well to mix. Bring to a boil, then lower the heat and simmer for 5 minutes. If the mixture is too thick, add a few more tablespoons of water.
Heat the ghee in a small pan/tempering wok. Add the mustard seeds. When they splutter, add the curry leaves and pour this tempering over the pineapple mixture. Mix well.
Remove from heat and serve warm or cold.
*Byadgi chillies are somewhat essential to this dish. Not only do they impart a vibrant color, they are only mildly spicy and add a smoky depth to the dish. If you cannot find them, I suggest using a mix of 4 dried Kashmiri red chillies and 1/2 teaspoon of red chilli powder.
