Menaskai the name itself makes my mouthwatering.Its one of the very special dish in our Mangalore / udapi cuisine.In all the functions from naming ceremony to wedding we have this dish.This dish is a combination of sour ,spice and sweetness.Generally it is made with Pineapple or Mango but can also be made with Capsicum and Bitter Guard. here we sesame seeds for this recipe which gives nice aroma to this side dish.
Servings:3-4 persons
Ingredients:
- 2 Cups small cut Pineapple / Mango /Bitter guard /Capsicum
- 1-2 green chilies
- 1/2 tsp turmeric powder
- 2-3 tsp jaggary (according to sweetness of fruit /vegetable)
- 1/4 cup tamarind extract(depends upon the main fruit/vegetable)
- salt to taste
- Masala:
- 1 cup fresh grated coconut
- 4-6 red chilies(byadige menasu)
- 2 tsp urad dal
- 2 tsp sesame seeds
- Seasoning:
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1-2 red chilies broken into pieces
- pinch of asafoetida
- curry leaves
Method:
First clean and wash fruits /vegetable neatly and chop it and keep aside.Take a wok add chopped Pineapple / Mango / Capsicum / Bitter guard ,1/2 cup water ,little salt,turmeric powder ,1green chili and jaggery while cooking ,so that salt is absorbed and they are cooked properly.
Meanwhile prepare sambhar masala.
For that take a pan ,add 1/4 tsp oil, urad dal and red chilies .fry this till urad dal turns red.switch off the gas and put coconut in it.remove and keep it aside.
Now in the same pan dry roast sesame seeds on low flame.when sesame seeds turns brown and finally when it starts spluttering remove and keep it aside.grind this mixer in blender.the masala should be smooth paste.
Now add this Masala above and let it boil for 5 more minutes ,so that the masala should be absorbed by vegetable.
In a separate pan do seasoning.
Finally add seasoning into the Menaskai and let it boil for 3 more minutes.
This goes very well with hot plain Rice.
Can also be served as side dish for Kadabbu/Idli.
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