Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/42/92.

Browse by categories