Avnas Ambe Sasam
A delightful Konkani curry blending sweet ripe mangoes and tangy pineapple in a unique coconut-mustard seed gravy. This sweet, sour, and pungent dish is a festive classic, perfect with steamed rice.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Fruits
- b.In a medium-sized pot, combine the cubed mango and pineapple.
- c.Add the jaggery, tamarind paste, salt, and 1 cup of water.
- d.Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 10-12 minutes until the pineapple is tender but the mango pieces still hold their shape.
- 2
Step 2
- a.Prepare the Coconut-Mustard Paste
- b.While the fruits are cooking, place the grated coconut, 1.5 tsp mustard seeds, dried red chillies, and turmeric powder into a high-speed blender.
- c.Add 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed. The paste must be completely smooth to prevent any bitterness from the mustard seeds.
- 3
Step 3
- a.Combine and Simmer the Curry
- b.Pour the ground coconut-mustard paste into the pot with the cooked fruits.
- c.Gently stir to combine everything well. If the curry seems too thick, add a splash of warm water to reach your desired consistency.
- d.Bring the curry to a gentle simmer over low heat. Cook for 5-7 minutes, stirring occasionally. It is crucial not to let it come to a rolling boil, as this can make the mustard taste bitter.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small pan or tadka pan, heat the coconut oil over medium heat.
- c.Add the remaining 0.5 tsp of mustard seeds and allow them to splutter, which should take about 30 seconds.
- d.Once the seeds pop, add the curry leaves and asafoetida. Sauté for another 15-20 seconds until the curry leaves are crisp and fragrant.
- 5
Step 5
- a.Finish and Serve
- b.Immediately pour the hot tempering over the simmering curry and stir gently to incorporate.
- c.Turn off the heat, cover the pot, and let the curry rest for at least 10-15 minutes. This allows the flavors to meld beautifully.
- d.Serve Avnas Ambe Sasam warm or at room temperature with steamed rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use sweet, ripe, and less fibrous mangoes like Alphonso or Kesar for the best flavor and texture.
- 2The key to a non-bitter Sasam is to grind the mustard paste very smoothly and to only gently simmer the curry after adding the paste. Never boil it vigorously.
- 3The balance of sweet (jaggery/fruits), sour (tamarind/pineapple), and pungent (mustard) is crucial. Taste and adjust the jaggery and tamarind before tempering.
- 4This curry tastes even better the next day as the flavors deepen and mature overnight. Store it in an airtight container in the refrigerator.
Adapt it for your goals.
Fruit Variation
Instead of pineapple and mango, you can make this curry with ripe jackfruit bulbs (ghare) or hog plums (ambade).
Spice LevelSpice Level
For a spicier version, add one or two slit green chillies along with the fruits in the first step.
SweetenerSweetener
If jaggery is unavailable, you can substitute it with an equal amount of brown sugar or coconut sugar.
Why this is on our healthy list.
Rich in Vitamins & Antioxidants
Mangoes and pineapples are excellent sources of Vitamin C and A, which boost immunity and act as powerful antioxidants, protecting cells from damage.
Aids Digestion
Pineapple contains bromelain, a natural enzyme that helps in the digestion of proteins. The fiber from the fruits and coconut also promotes a healthy gut and regular bowel movements.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin) and mustard seeds have known anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
One serving (approximately 1 cup or 250g) of Avnas Ambe Sasam contains around 280-320 calories, primarily from the coconut, fruits, and jaggery.