accompaniment / pineapple / udupi

Pineapple Menasukai.


Menasukai is a sweet, sour spicy dish that is made in the traditional Udupi cuisine.

Hog plums, and Bitter gourds are the preferred

Though tomatoes are used at times too.

Pineapples are other favourite of mine.

Serves  6-8


2 CUPS       pineapple tidbits.

½ cup           grated coconut

½ cup           tamarind pulp thick

2 tbsp          Jaggery

2tbsps          til roasted preferably black

1 tbsp.         Coriander seed

1 tsp            mustard seed

4-6              dried red chilli.

Salt to taste

Turmeric pinch.


2 tsps. Coconut oil

1 tsp.  Sesame seed

1 dried red chilli

4-5 bay leaves.


Roast coriander seeds, mustard seeds and dried chilli with little oil just to release its aroma.

Add in the roasted till and switch off.

Grind to paste coconut and the roasted spices.

In a pan put in the pineapple tidbits, and just enough water to soak. The pineapple. When it just breaks to a boil, add, in salt turmeric, jaggery, when the jaggery dissolves add in the ground paste and bring it to a consistency of choice.


Place a wok with 2 tsp oil on fire; add 2 tsp of sesame seeds, when the oil begins to froth add in ½ tsp. Urad dal dried chillies and bay leave. When the mustards spurts turn off and pour on the Menasukai.


As accompaniment with Roti or rice.

One thought on “Pineapple Menasukai.

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