How to make Ananas Menaskai - Hot and sweet pineapple gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pineapple (पाइनेपल/अनानास), Tamarind (इमली)

Cuisine : Karnataka

Course : Main Course Vegetarian

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Ananas Menaskai Recipe Card

Ananas Menaskai

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Ananas Menaskai checkout Manglorean Pineapple Curry, Indonesian Pineapple Curry, Pineapple Curry, Pineapple Sasam . You can also find more Main Course Vegetarian recipes like Potatoes In Uradmethi, Nundigrog Kelanga, Kalan, Palak Paneer and Rice Casserole.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Ananas Menaskai Recipe

  • Pineapple peeled and cubed 1 medium

  • Tamarind soaked in hot water 1 lemon si

  • Salt to taste

  • Jaggery (gur) grated 1 tablespoon

  • Coconut oil 1 1/2 tablespoons

  • Mustard seeds 3/4 teaspoon

  • Curry leaves 10-12

  • Asafoetida a pinch

  • Paste

  • Coconut oil 1 teaspoon

  • Fresh coconut scraped 3/4 cup

  • White sesame seeds 1 teaspoon

  • Dried red chillies 7-8


Step 1

To make the paste, heat coconut oil in a non-stick pan, add coconut, sesame seeds and dried red chillies and roast till fragrant. Remove from heat, cool and grind into a fine paste.

Step 2

Squeeze the tamarind to extract pulp.

Step 3

Heat two and half cups water in a deep non-stick pan, add pineapple cubes, tamarind pulp salt and jaggery, mix well and bring to a boil.

Step 4

Add the ground paste, mix well and cook for ten minutes or till the pineapple is fully done.

Step 5

Heat coconut oil in a small non-stick pan. Add mustard seeds, curry leaves and asafoetida, mix and let the seeds splutter. Add this to the pineapple mixture and mix well.

Step 6

Serve hot with steamed rice.