Menskai

Posted on Updated on


26-9-2008-022

Menskai is a sweet sour dish and is popular in almost all the weddings and functions in South Kanara. I prepare this dish at home too with raw mango, wild Mango/Hog plums and fruits like pineapple. This is simple to prepare and I am using wild mangoes since they are available readily right now.

What you need to have:

1. Wild Mangoes/Hog plums  – 3-4

26-9-2008-0431 Raw Wild Mangoes

Ingredients of Wet Masala:

1. Fresh grated coconut – 1/4 cup

2. Blackgram Dal – 1 Teaspoon

3. Coriander seeds – 2 Teaspoons

4. Fenugreek seeds – 1/4 Teaspoon

5. Sesame seeds – 1 and 1/2 Teaspoons

6. Red chillies – 3 (less spicy)

26-9-2008-019 Ingredients of Wet Masala

Ingredients os Seasoning:

1. Mustard seeds 1 Teaspoon

2. Blackgram Dal – 1 Teaspoon

3. Red chily – 1

4. Curry leaves – 2 strands

5. Jaggery – 3 teaspoons

6. Salt – To taste

26-2-2009-001 Ingredients of Seasoning

What you do with what you have:

1. Peal the skin of raw mangoes/Hog plums  in such a way that you can see the seed. Just crush the veggie in such a way that when cooked one is able to chew it easily

2. Place a wide bottomed bowl on the flame with 4-5 teaspoons of cooking oil in it. On heating, add Mustard seeds to it. When it sutters, add red chilly and curry leaves to it.

3. Add pealed and crushed wild mangoes from step 1 to it and add a little water, required quantity of salt and jaggery and keep the lid closed for about 15 minutes so that it is cooked well

4. Place a spatula with 3-4 teaspoons of cooking oil in it on the flame. Fry all the ingredients of wet masala one by one in it except sesame seeds which is to be dry roasted.

picture-174 Masala ingredients being roasted

5. Grind the ingredients of wet masala from step 4 in the mixer to a fine consistency adding water in steps.

6. Add ground wet masala from step 5 to the cooked veggie from step 3 and bring it to boil on a medium-low flame till the dish gives out the oil on the sides of the bowl.

Ready to serve Menskai is as shown in the image below.

26-9-2008-022

Redy to serve Menskai

Good to remember:

1. The quantity of jaggery depends upon the sourness of the vegetable.

2. Cook the dish on low flame only the reason being that since jaggery is abundant in the dish there are chances that the bowl may get burnt and subsequently the dish also may stink.

How long it takes: 45 minutes

Number of servings: 5-6 people

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6 thoughts on “Menskai

    Vani said:
    February 27, 2009 at 5:50 pm

    Menaskai looks so good! Loved the pictures.

    Madhu said:
    February 27, 2009 at 7:22 pm

    Like the tangy flavor for mangoes, dish is new to me. looks very delicious.

    prathibalrao responded:
    February 28, 2009 at 2:34 am

    Hi Vani,

    Thanx a lot for visiting my blog. U too have a awesome blog.

    prathibalrao responded:
    February 28, 2009 at 2:35 am

    Hi Madhu,

    It is actually a favorite dish of all of us in the family in my mom’s place.

    Smitha said:
    March 17, 2009 at 9:06 am

    Hey in havyakas they also use haagalkayi. do u have recipe of tht?

    prathibalrao responded:
    April 7, 2009 at 4:02 am

    Hi Smitha,

    I will let u know soon.

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