Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 1.00 teaspoon | Sesame seeds |
| ¼ teaspoon | Fenugreek seeds |
| 1.00 tablespoon | Flaked unsweetened coconut |
| 8.00 ounce | Pineapple chunks in unsweetened juice |
| ¼ teaspoon | Turmeric |
| ½ teaspoon | Brown sugar |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Cayenne pepper |
| ½ tablespoon | Light vegetable oil |
| ½ teaspoon | Mustard seeds |
| 10.00 \N | Fresh curry leaves, or |
| 1.00 tablespoon | 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.