A Dakshina Kannada recipe for you guys this time! I remember the first time I had it at my in-laws place .... It was so good that I kept licking my fingers long after my plate was clean :D. Menaskai is usually made with pineapples or ripe mangoes. The speciality of this dish is its tangy 'n sweet taste... The fruits add to the flavor! Menaskai is usually made during special occasions like festivals and weddings. Here's the recipe...Enjoi!
2-3 Mangoes ( small sized, ripe and sweet) OR 1-2 cups cubed pineapples
2 tbsp Grated coconut, fresh/frozen
2.5 - 3 tsp Ellu/Til/Sesame seeds
3 Dry red chilies, low to medium spiced
1/2 tsp Paprika
1 tsp Jaggery
1/2 tsp Tamarind paste
1-2 tsp Oil
1/2 tsp Mustard seeds
3-4 Curry leaves
A pinch of hing
Salt as per taste
- Wash and cube the mangoes/pineapple; Cook with salt and water for about 3-4 mins or until done. Drain the water and keep aside. Keep the mango seeds too, if the mangoes are small. Note: I retained the mango skin this time. But the skin was a little bitter. So, you might want to peel off the skin , unless they are Indian mangoes.
- Dry roast sesame seeds and red chilies; Grind with coconut , paprika and water to a smooth paste.
- Add the masala paste to the cooked mangoes and boil well. You can add water to get the desired consistency. Add the tamarind paste, jaggery , salt and mix well.
- Heat oil and temper with mustard seeds, curry leaves and hing; Serve hot with rice and enjoi!
Serves: 2 people
Prep time: About 20 mins.