Mangai Kari - Mangalore Pineapple Curry - S. India

Recipe Ingredients

1 tablespoon	15ml	Sesame seeds
1/4 tablespoon	3.8ml	Fenugreek seeds
1 tablespoon	15ml	Flaked unsweetened coconut
8 oz	227g	Pineapple chunks in
		- unsweetened juice
1/4 tablespoon	3.8ml	Turmeric
1/2 tablespoon	7.5ml	Brown sugar
1/4 tablespoon	3.8ml	Salt
1/4 tablespoon	3.8ml	Cayenne pepper
1/2 tablespoon	7.5ml	Light vegetable oil
1/2 tablespoon	7.5ml	Mustard seeds
10		Fresh curry leaves - or
1 tablespoon	15ml	Chopped fresh cilantro

Recipe Instructions

A classic of the Mangaloreans in southern India, this recipe traditionally uses small green mangoes.

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.

Source:
Laxmi Hiremath in the San Francisco Chronicle, 6/24/92

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