Udupi Ananas Menaskai
ಅನಾನಸ್ ಮೆಣಸ್ಕಾಯಿ·(a-nā-nas me-ṇas-kā-yi)
The Jain Inheritance: Allium-Free Masterclass
The temple cooks of Udupi mastered allium-free cooking. Before you ever learned the acronym FODMAP, they built depth through sheer Jain technique, roasting lentils and toasting sesame seeds to extract every volatile compound. To anchor the diced pineapple in this festive menaskai, bloom a pinch of hing with black mustard seeds popping in hot oil, swap the traditional dark jaggery for a gut-friendly sweetener, and trust the tradition to do the work.
Before you start
Mise en place is non-negotiable.
Indian tempering moves entirely too fast to be reaching into your pantry. Measure your mustard seeds, chilies, curry leaves, and asafoetida into a small pinch bowl before you even turn on the stove.
Ingredients
- fresh pineapple2 cup
- water1 1/4 cup
- ground turmeric1/4 tsp
- kosher salt1/2 tsp
- tamarind concentrate1 tbsp
- dark brown sugar3 tbsp
- coconut oil1 tsp
- urad dal1 1/2 tsp
- coriander seeds1 tsp
- fenugreek seeds1/4 tsp
- white sesame seeds1 tbsp
- dried Kashmiri red chilies4 small
- fresh grated coconut1/2 cup
- coconut oil1 tbsp
- black mustard seeds1 tsp
- dried red chili1 small
- fresh curry leaves8 med
- asafoetida1/4 tsp
Method
- 01
Simmer the fruit.
Place the chopped pineapple chunks, 1 cup of the water, turmeric, and salt into a medium saucepan over medium heat. Bring to a gentle boil, then lower the heat, cover, and let simmer for about 10 minutes until the pineapple has softened and released its bright juices.
- 02
Roast the spices.
While the pineapple simmers, heat 1 teaspoon of coconut oil in a small skillet over medium-low heat. Add the urad dal, coriander seeds, and fenugreek seeds, toasting them slowly and stirring continuously until the dal turns a beautiful golden brown.
- 03
Toast the sesame and chilies.
Add the 4 dried Kashmiri red chilies and sesame seeds to the skillet, toasting for another 30 to 60 seconds until the sesame seeds begin to pop. Immediately remove the pan from the heat so the spices do not burn, and let the mixture cool for a few minutes.
- 04
Grind the masala paste.
Transfer the cooled roasted spices to a blender, add the grated coconut and the remaining 1/4 cup of water, and blend into a smooth, thick paste.
- 05
Build the curry.
Uncover the simmering pineapple, stir in the tamarind concentrate and dark brown sugar, and let it simmer for 2 minutes to melt the sugar. Pour in your freshly ground coconut-sesame masala paste, stir beautifully to combine, and simmer uncovered for 5 minutes.
- 06
Execute the tempering.
In a small skillet, heat the remaining 1 tablespoon of coconut oil until shimmering, add the mustard seeds until they crackle, then quickly add the broken dried red chili, curry leaves, and asafoetida. Swirl for exactly 3 seconds, then immediately pour the blooming spiced oil over the pineapple curry.
- 07
Serve warm.
Cover the pot immediately to trap those volatile aromas for a few minutes before serving alongside steamed white rice or quinoa.
Notes
Why this swap? Jaggery to dark brown sugar.
Authentic Udupi Menaskai leans heavily on jaggery, an unrefined cane sugar loaded with excess free fructose that triggers rapid fermentation. We swap it for dark brown sugar to replicate that dark, smoky, caramel depth without the FODMAP load.
Gut Irritant Warning: Capsaicin.
Chili doesn't contain FODMAPs, but capsaicin can still irritate a flared-up gut. Scale the fresh chilies back if your system is currently in high-alert mode.
Pineapple Portions.
Monash testing confirms that fresh pineapple is entirely low-FODMAP up to 140 grams per sitting, meaning a quarter of this recipe keeps your individual portion well within the green-light safety zone.
Finding fresh coconut.
If you cannot find fresh coconut to grate, look in the freezer aisle of your local Indian or Asian grocer for frozen grated coconut; it thaws in minutes and yields a much smoother paste than dried desiccated coconut.
From Cook Low-FODMAP Indian.