*  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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