For Grinding (Masala)
For Tempering :
  1. Peel the outer skin of the pineapple and cut into bite size pieces.Wash grapes .Soak tamarind in warm water.
  2. In a pan or vessel , add little oil.When its hot add turmeric and pineapple pcs.Saute it for 2-3 mins. Add Grapes. Saute them together for another 2-3 mins. This step enhances the flavors from the fruits.
  3. Next to the sauteed fruit pcs, add water ,salt,tamarind and jaggery.Close a lid and cook .
  4. Meanwhile in a small pan add few drops of oil.Add all the ingredients mentioned under masala except coconut and sesame.Roast them in medium low flame till red chillies becomes crisp and dal turns golden color.Add coconut to that and just saute it , may be for 1 min.Transfer all the ingredients to a mixer jar.
  5. Next,dry roast sesame seeds in the same pan till it turns golden. Add it to the mixer jar containing other roasted masala ingredients. Once its little cooled , add little water and make a very smooth paste.
  6. Add this ground paste to cooked pineapple and grapes mixture and mix well.Cook this in a medium flame till the gravy starts boiling.
  7. Reduce the flame to sim, add a *tbsb of raw coconut oil and allow it to boil for another 8-10 mins. Stir in between.Let the gravy thicken. *REFER NOTES
  8. Season with mustard,hing and curry leaves.Switch off .
  9. Serve pineapple menaskai  hot / warm with plain Rice / roti / dosa / Idli .
Recipe Notes


  1. You can substitute pineapple with raw mango / Hog plum/ dry raisins / bitter gourd / ladies finger/ Capsicum / orange peels. But for ladies finger ,bitter gourd n orange peels u ve to roast it well initially n also increase tamarind quantity. Masala and rest of the things remains same.
  2. * The tip of adding raw coconut oil while boiling , i got it from a cook who is a regular in my home for all functions. He was right ,It takes it to a new level.Actually ,he adds more than a tbsp but atleast to go near to that taste i add just a tbsp. If you want you can increase the qty or omit it completely.
  3. Another tip , the cook gave me was to boil this gravy well in a low flame. The more you boil the more tasty it becomes .The consistency also thickens. Boiling it well also increases its shelf life. It does not spoil for a week if refrigerated and stays good without fridge for 2 days.
  4. Basically menaskai will be tangy ,sweet n spicy. So to get the authentic taste add more jaggery , tamarind n chilli. But you can vary it depending on your pref.


You may also like: