Side Pannel
South: Mangalore Pineapple Curry (Mangai Kari
South: Mangalore Pineapple Curry (Mangai Kari
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian, Sauces
Ingredients List
- Stephen Ceideburg
- 1 ts Sesame seeds
- 1/4 ts Fenugreek seeds
- 1 tb Flaked unsweetened coconut
- 8 oz Pineapple chunks in
- -unsweetened juice
- 1/4 ts Turmeric
- 1/2 ts Brown sugar
- 1/4 ts Salt
- 1/4 ts Cayenne pepper
- 1/2 tb Light vegetable oil
- 1/2 ts Mustard seeds
- 10 Fresh curry leaves, or
- 1 tb Chopped fresh cilantro
Directions
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.
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.
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