If you are visiting the Konkan area you have to try this recipe. A seasonal curry with mangoes prepared in konkani households served in traditional konkani weddings or events.
Ambya means mango and sasam means mustard seeds is a mildly spiced coconut based curry tempered with mustard seeds and curry leaves. Raw mangoes makes this dish more delicious. Mango is consumed most in India which is packed with vitamins, calcium, minerals and antioxidants.
Preparation time: 20 minutes
Cooking time: 20 minutes
4 Ripe mangoes;
1 cup grated coconut;
3-4 Dry Red chillies;
1 tbsp. Jaggery;
1 tbsp Mustard;
2 sprigs Curry leaves;
Salt as per taste.
Water as required.
How to Cook?
Peel the mangoes and squeeze the pulp.
Fry little mustard in pan. Remove from flame as soon as it starts to sputter. Do not let it over sputter.
In a mixer add grated coconut, red chillies, fried mustard and salt.
Grind it to a smooth paste using water as required.
In a big bowl add the paste, mango pulp and jaggery.
Mix well till jaggery dissolves.
In a small pan, add little oil. Add mustard seeds, curry leaves and temper over the mango curry.
Ambya sasam is ready to serve.
I would recommend you to keep two mango seeds without squeezing as it tastes good while eating.
Add jaggery keeping in mind the sweetness of mangoes.
I would recommend adding the water present in the mango pulp while grinding as it would add the taste to the curry.
Tried this recipe?
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