"Avanasa Ambo Lychee Sasam (Pineapple Mango Lychee Sweet Curry)" ... this is a delicious Amchi side dish very famous in GSB Konkani Saraswat Cuisine served at many functions when in season ... the traditional sasam is usually prepared with fruits like ripe mango, pineapple, grapes to which masala ground with mustard seeds is added ... I have tweaked a bit by adding lychee and it tastes awesome when served at room temperature or slightly cold … Yummilicious .....
** I have posted "Sasam" prepared in different combos often and each time I must say it was relished with pleasure by my family and friends. Sasam is a dish prepared sweet and spicy with different varieties of fruits or with veggies. It’s prepared with the addition of curds too which is of medium spice. However, this particular one is prepared generally with fruits, by adding in ground masala and seasoning (Optional).
** The masala is not cooked and it has to be served maximum within an hour of preparation, as it turns sour and inedible later on. Traditionally as I mentioned it is prepared with ripe mangoes, grapes and pineapple and is a famous seasonal delicacy. This is dish served at many functions and also during festive occasions and also prepared at homes during weekends when the family sits and dines together.
** I prefer keeping politics at bay when it comes to my Blog or my Food Group as I do not like mixing the two issues. But, today was Victory for India in Elections and as I was at home watching the TV for Electoral results, I thought I may as well cook a good meal and enjoy it. Mangoes and Lychees were there at home and hubby obliged to go and bring pineapple from our fruit vendor who is just 100 steps away from my home.
** I do prepare this dish a few times when mangoes are in season, as we love it as dessert, so today decided to add on some lychees too. Tastes great, do try out this dish and enjoy with your family and friends. I will be sharing a common link to all types of sasam at the bottom of this link, you can go through the same and try out any. But when mangoes are in season, do try this one out before they disappear.
** Sasam is a traditional dish that is famously known as "Avnas- Ambe- Sasam" from GSB Konkani Saraswat Community Cuisine prepared usually with addition of pineapple, grapes and ripe mangoes as is the given name. These days due to wide recognition of dishes all over the world due to net work communication many of us have been sharing our own concoctions of preparations which was otherwise limited to home only.
** When family and friends love the cooked dishes it inspires one to go ahead with ones own combinations. It's always interesting to make some changes, take one step ahead on traditional dishes while keeping basics intact and when the results turn out fantastic it feels so good and the satisfaction is something out of this world that is difficult to mention. In fact I suggest all should try out their own combos too.
** There are actually no strict rules as such when it comes to cooking, its the taste and preferences one's family that matters. And if your family has approved then there is nothing like it, is there?? These days we have much more facilities and choices than our ancestors had during olden days, so things are bound to differ, nevertheless I always keep the basics intact as I have always loved it that way.
** Here is my simple recipe for "Avanasa Ambo Lychee Sasam (Pineapple Mango Lychee Sweet Curry)" … My Style ….
** Peel off the skin and separate the white edible flesh portion off lychees and discard the inner seed. Cut them into two pieces vertically and put it in a wide bowl. I have used about 25 fresh lychees, you add in more/less as desired.
** Slice off the skin of 2 large sized Aapus/ Alphonso (ambo/ mangoes/ mavinakayi) as thinly as possible. Slice edible portion of mangoes discarding inner seed. Cut into 1 inch sized pieces and add to lychee pieces in the bowl.
** Boil 2 heaped cups of edible portion of pineapple (avnas/ ananas) pieces cut into 1 inch sized pieces in a little bit of water for a few minutes. Add one cup of finely grated jaggery (goda/ gud) and further cook a little bit until jaggery has melted.
** Note : Do not cook pineapple, they should be firm and not mushy, also do not add much of water while cooking, say just about ¼ cup as both pineapple and jaggery will leave out water. Here you can use microwave method of cooking too.
** Let the cooked pineapple cool completely after which add it with the jaggery water to the mango- lychees pieces in the bowl and mix well. Do not add while it is hot as it will heat the other fruits also and spoil the taste of the sasam.
** Masala to be ground : Grind 1 heaped cup of freshly grated coconut (soyi/ nariyal) with 4-5 green chillies (tarni mirsanga/ hari mirchi) and 2-3 dry red chillies (sukki mirsanga/ sukhi mirchi) to a very fine paste. When the paste has been ground fine add ½ tsp of mustard seeds (rai/ sasam) and grind for another minute of two. They should just be crushed well and not ground smooth.
** Note : The mustard should be added towards the end once the rest of ingredients are ground smooth to avoid the masala turning bitter in taste.
** Add the ground masala to the fruits in the bowl along with a pinch of salt (namak/ meeta) to taste and mix well. Check the consistency of the sasam/ curry. It should be thick and just about coat the fruits well and the masala water should not leave from the sides, so add in more water as much as only necessary.
** "Avanasa Ambo Lychee Sasam (Pineapple Mango Lychee Sweet Curry)" is done and ready to be served. Sasam is always served as a side dish along with other dishes during lunchtime in GSB community. Though it is usually served during celebrations or festive days, you can always prepare it at home on weekends or when you have guest coming over. Do try out this dish and enjoy with your family and friends.
** Children are sure to like it as they always prefer sweeter dishes also it is a relief to parents as it will make them eat those fruits which otherwise they are reluctant to or would want it as a fruit salad with ice cream. You can adjust the spice level according to your family preference too and yest just browse through the link shared at the bottom and you will find more options while I will be sharing more as and when I prepare.
** Note : If you want to serve the dish after a few hours, it should be kept in the fridge immediately on preparing to avoid it turning sour. This dish is not heated except for the fact that the pineapples are slightly cooked. The masala is not heated and will get spoilt if kept at room temperature, so be careful.
** Note : This dish tastes best when prepared with Aapus (Alphonso) mangoes when in season and are one of the best mangoes which are as a matter of fact recognized as King of Mangoes. However, if they are not available you can use any mangoes, provided they are firm and sweet without much fiber's which if so does not taste great.
** Note : Seasoning of the dish if Optional and a matter of choice, while at some place some do it, some avoid it. I have not tempered it time as I rarely do it, but yes I have done it a few times. So, its entirely individual choice, if you want to then, just heat a tsp of oil (tel/ tela) in a small pan, add half a spoon of mustard seeds (sasam/ rai), when they splutter add in a few curry leaves (kadipatta/ karbevu) and pour this over Sasam/ Curry, just before serving the dish and it is done.
** Sharing below a common link to “Sasam” recipes in the Blog, where in you will find both sasams prepared with veggies and fruits. Do check out on them for more information about different types of sasam prepared in Konkani Saraswat Community.
No comments:
Post a Comment
Thanks.