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.
