King of fruits-Mango, has almost arrived in the markets to make your summers exciting. There is something about this orange delight that is very appealing. You just cannot have enough of this sweet, fleshy and yummy fruit. In India, mangoes are not just eaten as a fruit. You have pickles made from raw mangoes which are available throughout the year. The ripe mangoes are generally used to make various mouth-watering sweet delicacies. Hardly would you see ripe mangoes being part of your meal. However, there is one Konkani mango recipe which is unique. It is called Mango Sasam or Ambya Sasam.
Eat Mangoes The Konkani Way (Mango Curry Recipe)April 17, 2015 465 0 0
image credit: Shobha Kamath
Ambya or Amba means mango in Konkani. This dish is typical in all Konkani households during the mango season. If you are attending a traditional Konkani event or a marriage during this season, there is absolutely no doubt that you would find this dish on their menu. The sweet and sour taste of this dish would tickle your taste buds for sure. You do not need a really sweet mango for this recipe. A half-ripe mango is not an option though. Amalgamation of sweet mangoes and the spicy sour curry is the secret to an authentic Konkani Ambya Sasam.
Here’s the recipe for this amazing side dish.
Mangoes – 3
Jaggery – 1/3 cup
Salt to taste
Grind to Paste
Fresh grated coconut – 1 cup
Mustard seeds – ½ tsp
Fried fenugreek/methi seeds – 1/4 tsp
Red chilies (Roasted)- 2
Turmeric powder -1/4 tsp
1 cup water
For the Seasoning
2 tsp ghee
8-10 curry leaves
1 tsp mustard seeds
Wash the mangoes. If the size of the mangoes is small (like the ones that grow in your backyard), you can just peel and use them. If you do not want its seed to hinder your mango munch, then squeeze the pulp or dice it into cubes and keep them aside.
Heat a little bit of oil in a pan and let the mustard splutter in it
Turn off the flame and grind all the ingredients listed above (Grind to Paste) into a fine paste
Take a large pan and pour the ground masala into it. Add salt, jaggery and water. Let the jaggery dissolve into the gravy.
Now add the mangoes into it and heat it in medium flame for 3-4 minutes until the mangoes turn softer
Do not boil it. Simmer till the gravy thickens.
Take the pan off the flame
For seasoning, take a small pan and add ghee in it. Add mustard seeds and allow it to splutter. Add the curry leaves now
Use this to temper the hot Mango Sasam
Serve this with chapattis or with steamed rice and curry.
A slight variation of this is to use pineapple along with the mangoes, popularly known as Avnas Ambya Sasam You could also add grapes to it for a spicy fruit salad. It is very easy to prepare this wonderful tasty treat and it could all be done in 30 minutes. So surprise your loved ones this mango season with a unique and interesting mango experience.