Ananas Menaskai

Ingredients 

• 1 medium pineapple, peeled and cut into cubes
• 1 lemon sized tamarind, soaked in hot water
• Salt to taste
• 1 tablespoon grated Jaggery (gur) 
• 1 1/2 tablespoons coconut oil
• 3/4 teaspoon mustard seeds
• 10-12 curry leaves
• A pinch of asafoetida

Paste

• 1 teaspoon coconut oil
• 3/4 cup scraped fresh coconut 
• 1 teaspoon white sesame seeds
• 7-8 dried red chillies

Method

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.
2. Squeeze the tamarind to extract pulp.
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.
4. Add the ground paste, mix well and cook for ten minutes or till the pineapple is fully done.
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.
6. Serve hot with steamed rice.

Nutrition Info