Ananas Ambe Sasav is prepared with cut mangoes & pineapples mixed with ground coconut masala. This is a unique side dish in Goan cuisine. In every bite of this dish there’s sweetness and sourness. Sweetness comes from mangoes and jaggery, sourness from pineapple, spiciness from the dried red chilies used while preparing this dish. This dish is part of the menu of most celebrations & functions. There’s no cooking required for preparation of this Dish.
Ananas Ambe Sasav (Pineapple, Mango in A Spicy, Sweet Coconut Gravy)
Course: Main CourseCuisine: IndianDifficulty: Medium4
servings10
minutes20
minutesIngredients
2-3 slices of pineapple
1 medium sized ripe mango
7-8 grapes – white or black ones (optional)
3/4 cup grated coconut
1/2 lemon sized tamarind
3-4 dried red chilies
1/4 teaspoon of mustard seeds
2 tablespoons of jaggery
1 teaspoon of oil
Salt to taste
For seasoning
1 tablespoon of oil
1 leaflet of curry leaves
1/4 teaspoon of mustard seeds
Directions
- Peel and slice the pineapple. Cube 2-3 slices of pineapple and keep it aside. Chop them into bite sized pieces.
- Peel and cube the mango. Chop them into bite sized pieces and keep it aside.
- If you are using grapes, then wash them well and halve them. You can also choose to add them whole to this dish.
- Heat a tempering pan. Roughly break dried red chilies into pieces. Fry them for 2 minutes using few drops of oil. Remove it off heat and let it cool.
- Grind grated coconut, tamarind, salt, jaggery, mustard seeds and dried red chilies into a coarse paste using just as much water as you need.
- Transfer this ground masala into a mixing bowl.
- Add in about 1/4 cup of water if the masala is too thick. Consistency of this dish (sasam) is in between semi-thick to thick.
- Check and adjust salt, jaggery. Add jaggery according to your palate. Depending on how sweet you would like your sasam to be.
- Then add in cubed pineapple, mango, grapes to the gravy and mix well.
- Serve it as a side dish for lunch, dinner.
- Seasoning:
- Heat oil in a tempering pan, add in mustard seeds. When they start popping, add in curry leaves and let them sizzle for few seconds. Remove off heat and pour this seasoning to the gravy in the bowl and mix well.
tips
- As the coconut gravy of this dish isn’t cooked, finish it off within 4-6 hours of preparation. Otherwise, they tend to get spoil as there’s no cooking involved. You can choose to refrigerate any leftovers, but this dish tastes best while it’s freshly made or just chilled. Doesn’t taste too good on thawing.
