Thursday, March 20, 2014

Konkani Cuisine - Avanas Ambe Sasam

My aunt R mai makes this the best.  I requested her to make it for me keeping a watchful eye on the ingredients.  It may seem a strange dish - avanas (pineapple) ambo ( mango) in a slightly spicy coconut gravy, but once you taste it, you will want more.  Sasam refers to mustard and that is another ingredient that is part of the coconut masala.

Ingredients (  approximate )
Pineapple cubes of about 2 " size - 1 cup
Ripe Mango cubes - 2 cups
( You can add more or less of either of the fruits as per taste)
Coconut - grated - 1/2 large
Jaggery - 75 gms - depending on the sweetness or sourness of the pineapple
Red chilies - 1-2 - fry in little oil
Salt - a large pinch
Raw mustard - 1/2 tsp
Grapes - few (optional)

Cook the pineapple cubes with jaggery and salt in a little water till just tender - do not get them mushy
Cool thoroughly
Grind coconut and red chiles with a little water
After you grind to a fine paste add the raw mustard and grind once again
Add to the cooled pineapple.
Add the mango pieces and grapes

Serve chilled.

It is sweet/spicy and tangy all in one.

Note - Use ripe fruits for best results.


Some time to spare? Do leave a comment. Thanks.


Related Posts with Thumbnails