*  Exported from  MasterCook  *
 
               SOUTH: MANGALORE PINEAPPLE CURRY (MANGAI KARI
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Indian                           Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    1       t            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.
  
 
 
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