South: Mangalore Pineapple Curry (Mangai Kari)
Yield
2 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
sesame seeds
|
|
| ¼ | teaspoon |
fenugreek seeds
|
|
| 1 | tablespoon |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 8 | ounces |
pineapple chunks
in unsweetened juice |
|
| ¼ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
brown sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | tablespoon |
vegetable oil
light |
|
| ½ | teaspoon |
mustard seeds
|
|
| 10 | each |
curry leaves
fresh, or |
*
|
| 1 | tablespoon |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
sesame seeds
|
|
| 1.3 | ml |
fenugreek seeds
|
|
| 15 | ml |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 231.2 | ml/g |
pineapple chunks
in unsweetened juice |
|
| 1.3 | ml |
turmeric
|
|
| 2.5 | ml |
brown sugar
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 7.5 | ml |
vegetable oil
light |
|
| 2.5 | ml |
mustard seeds
|
|
| 1E+1 | each |
curry leaves
fresh, or |
*
|
| 15 | ml |
cilantro
fresh, chopped |
|
Directions
Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet.
Dry-roast over medium heat, shaking pan often until seeds become aromatic and darken 1 or 2 shades, about 6 to 8 minutes.
Place in a spice or coffee grinder and reduce to a powder.
Combine pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and ground spice mixture in a 1-quart saucepan.
Cover, and cook over medium heat until thick, about 8 to 10 minutes.
Heat oil in a small frying pan over medium-high heat.
Add mustard seeds; when seeds pop (takes about 1 minute) stir in curry leaves or cilantro.
Remove immediately and pour over pineapple curry.
Serve hot.
