South: Mangalore Pineapple Curry (Mangai Kari)

This Mangalore pineapple curry, known as Mangai Kari, is a gorgeous collision of sweet, sour, and fiery that South Indian cooking does better than anyone.

It starts with dry-roasting sesame seeds, fenugreek, and desiccated coconut until they’re fragrant and darkened, then grinding them into a spice powder that becomes the curry’s foundation.

Pineapple chunks simmer with turmeric, cayenne, and brown sugar until thick and jammy, then get finished with a tadka of popping mustard seeds and fresh curry leaves sizzled in hot oil.

That final sizzle poured over the top is where the magic lives. The crackle, the aroma, the instant hit of toasted mustard and curry leaf.

Chef Tips

• Dry-roast the sesame, fenugreek, and coconut over medium heat and shake the pan constantly. These go from toasted to burnt in seconds.
• Use pineapple packed in its own juice, not syrup. The natural acidity is what gives this curry its characteristic tang.
• When tempering the mustard seeds, have a lid ready. They pop violently when hot and will jump out of the pan.
• Fresh curry leaves make a real difference here. If you can’t find them, cilantro works as a substitute but the flavor profile shifts.
• Serve this alongside steamed rice and a dal for a traditional South Indian meal.