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Wednesday, May 21, 2014

Mango Sasav (Ambe che Sasav)

Another one of Tarla Dalal's recipes. Hats off to the greatest Indian Chef who ever walked this planet. Her collection of recipes are truly amazing and diverse. She seems to have covered the entire span of the subcontinent while researching for her books and picked out some true gems.

Today I will be sharing this simple Konkani recipe that has green mangoes, coconut and toasted mustard seeds. While it is mostly made with tender green mangoes, I could not find the same and hence used cubed green mangoes. Quite a magical combination. Goes best with plain white rice. Read on for the easy recipe -

















Preparation Time - 15 mins

Ingredients -


  • 1 tsp mustard seeds
  • 1 cup freshly grated coconut
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 1/2 tsp tamarind pulp ( optional )
  • 7-8 peppercorns
  • 2 cups green mangoes ( cubed )
  • 2 tsp jaggery
  • salt to taste



Preparation - Dry toast the mustard seeds in a pan till they start to pop. Keep aside to cool down.

Take the mustard seeds with grated coconut, tamarind pulp, turmeric, chilli powder and peppercorns in a blender jar. Add 1/2 cup water and make into a smooth paste.

Transfer the paste to a thick bottomed pan/wok and bring to a boil.

Add the mangoes along with jaggery and salt. Simmer for 5 minutes.

















Note - I have used dark colored jaggery powder in the recipe which turned the dish brown. But traditionally it is a yellow colored dish. BTW planning to try this with ripe mangoes next time.

1 comment:

  1. I always wanted to learn this recipe, will try it real soon

    ReplyDelete

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