South Mangalore Pineapple Curry Mangai Kari

Ingredients

1 stephen ceideburg 1 tsp sesame seeds 1/4 tsp fenugreek seeds 1 tbsp flaked unsweetened coconut 8 oz pineapple chunks in unsweetened jui, ce 1/4 tsp turmeric 1/2 tsp brown sugar 1/4 tsp salt 1/4 tsp cayenne pepper 1/2 tbsp light vegetable oil 1/2 tsp mustard seeds 10 fresh curry leaves, or 1 tbsp chopped fresh cilantro	Advertisements

Preparation
 
A classic of the Mangaloreans in southern India, this recipe
traditionally uses small green mangoes. Try it as a side dish with
Cornish hens or roast turkey.

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.

PER SERVING (4 servings): 70 calories, 1 g protein, 10 g
carbohydrate, 3 g fat (1 g saturated), 0 mg cholesterol, 135 mg
sodium, 1 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/42/92.

 

 
Servings: 2

 

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