|
Ingredients
|
Quantity
|
|
Sesame seeds
|
1 tbsp
|
|
Fenugreek seeds
|
¼ tbsp
|
|
Flaked unsweetened coconut
|
1 tbsp
|
|
Pineapple chunks in unsweetened juice
|
8 ounces
|
|
Turmeric
|
¼ tbsp
|
|
Brown sugar
|
½ tbsp
|
|
Salt
|
¼ tbsp
|
|
Cayenne pepper
|
¼ tbsp
|
|
Light vegetable oil
|
½ tbsp
|
|
Mustard seeds
|
½ tbsp
|
|
Fresh curry leaves
|
10
|
|
Or
|
|
|
Chopped fresh cilantro
|
1 tbsp
|
A classic of the Mangaloreans in southern India, this recipe
traditionally uses small green mangoes.
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.
