South: mangalore pineapple curry (mangai kari
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South: mangalore pineapple curry (mangai kari
  Pineapple    Sauces    Curry    Indian  
Last updated 6/12/2012 1:23:46 AM. Recipe ID 57006. Report a problem with this recipe.
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      Title: South: mangalore pineapple curry (mangai kari
 Categories: Indian, Sauces
      Yield: 2 Servings
           Stephen Ceideburg
      1 ts 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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Recipe ID 57006 (Apr 03, 2005)

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