“Avanasa- Ambo- Dalimba Sasam (Pineapple- Ripe Mango- Pomegranate Curry)” … a delicacy from GSB Konkani Saraswat Cuisine prepared using seasonal fruits … the traditional recipe includes ripe mango, pineapple and grapes, however you can prepare it with any fruits of your choice and it tastes equally good … I have shared this curry assembling different fruits and they have all turned out great … here the recipe remains the same with pineapple~ ripe mango and the only twist given is inclusion of pomegranate … 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. The dish Sasam or Sasive as it is referred to at times is a dish prepared in different varieties some spice while some dishes are a combo of sweet and spicy flavor, then there is a spicier method with addition too. Frankly if you ask me why is it so??? I have no answer except to assume that it is the reference given by different communities or are as per the region.
** However, "Avnas- Ambe- Sasam" from GSB Konkani Saraswat Community Cuisine is a mildly sweet and spicy dish prepared with addition of fruits along with ground coconut masala. While the dish is excellent in taste the hitch is it is not cooked which means the shelf life is curtailed and is best served right away. If rested for more than an hour somehow it loses on taste turning sour and is inedible, so always keep it in fridge immediately if you need to serve it in few hours but never for days at stretch.
** This is a seasonal delicacy prepared traditionally as I mentioned with ripe mangoes, grapes and pineapple and is a favourite of almost all in the community. This is dish is a must during season to be served at functions including festive occasions and many of us prepare it at home when the family/ friends/ guests get together for dining. Though I prepare it immediately when mango season begins this time I somehow could not do so. Well, here it is with a small twist of addition of dalimb and it tastes fantastic.
** Here is my simple recipe for “Avanasa- Ambo-Dalimba Sasam (Pineapple- Ripe Mango- Pomegranate Curry)” … My Style ….
** Ingredients :
Ripe Mango/ Ambo/ Mavinahannu : 2 large sized
Pineapple/ Avanasa/ Ananas : 1 small sized
Pomegranate/ Dalimb : 1 large sized
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Dry Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 2-3
Tamarind/ Chinchama/ Imly : small marble sized (1/2 tsp)
Jaggery/ Goda/ Bella/ Gud : 50 gms grated
Mustard Seeds/ Sasam/ Rai : 1 tsp
** Slice the skin of ripe mangoes preferably Aapus/ Alphonso or any other of your choice, just see to it that it is sweet. Cut the edible fleshy portion into 1 inch sized cubes discarding the inner seed and keep it aside ready.
** Slice the outer thick skin of pineapple/ avanasa, remove the eyes on the same if any and then cut them into 1 inch sized pieces discarding the innermost core thick piece. Add them to the mango pieces and keep it aside. Here the pineapple is used was soft- juicy- sweet, so I have added them as it is without cooking.
** Note : In some of my recipes you may note that I have cooked the pineapple which I need to explain about. If the pineapple is soft- juicy- very sweet then avoid cooking them and add on directly. The cooking procedure is followed only to soften and sweeten the pineapple in case its too firm and not so sweet, so be careful on this front. I may have skipped mentioning this on my previous posts, do excuse.
** Peel the outer skin of pomegranate/ dalimb and collect the inner edible seeds discarding the inner skin portions. Here too best results are obtained only from dark red in colour, sweet in taste seeds, so please check out the taste. Collect the seeds and add them to mango- pineapple piece and mix well.
** Masala to be ground : Grind the freshly grated coconut (soyi) with red chillies (sukki mirsanga), tamarind (chinchama) if adding and jaggery (goda) to paste, it need not be ground too fine. When done add mustard seeds (sasam) and grind for another few round only just enough to crush the sasam.
** Note : Avoid adding tamarind if the pineapple is tangy in taste as it may add on to the tart taste in curry and lose out on taste. Again, remember to add mustard for grinding only after the masala is ground and also once adding it should just be crushed and not ground smooth to avoid the masala turning bitter in taste.
** Add the ground masala to the fruits with just enough salt (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 only if necessary. Aslo remember that on resting the fruits too leave out some water, so be careful and consider on that front too, this is a thick curry.
** Note : Traditional "Avnas- Ambe- Sasam" is not tempered (panna). However, I have noticed that in some southern parts of the county they do temper it with mustard seeds- curry leaves using coconut oil (karbevu- sasam in narlel tela) but in and around Mangalore we do not. I have shared with tempering before, however most of us avoid the same when it comes to this curry, you may do so if desired.
** “Avanasa- Ambo-Dalimba Sasam (Pineapple- Ripe Mango- Pomegranate 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 when is season it is always included during celebrations/ festive days, I always endorse that there is no such hard and fast rules when it comes to preparation of dishes and you may do so on any day you want to enjoy them. Off course there are some particular dishes that are observed on certain days and avoided on others, however this one is not one of them. So go ahead, prepare and enjoy it with your family before the mangoes disappear.
** This is somewhat a spiced version of fruit salad recipe, a traditional one that is enjoyed by all aged people. Children are sure to like it as they always prefer sweeter dishes while parents are sure to get a relief in making them eat fruits which otherwise they are reluctant to do so. This is a mildly spiced dish and you can adjust the spice level according to your family preference. I am also sharing a common link below this recipe where in you will find plenty of combinations, which you can try out too.
** 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 be spoilt if kept at room temperature, so be careful.
** Note : This dish tastes best when prepared with perfectly ripened yet firm Aapus (Alphonso) mangoes when in season, 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. So just keep that in mind while choosing the mangoes.
** Note : As I mentioned about “Tempering/ Tadka/ Panna” for this is optional as traditionally it is not a followed practice. I prefer not to do so, however, I have shared some where I have followed it just for guidance as in some southern parts it is preferred to do so. For tempering just heat a tsp of Coconut oil (Nariyal tel/ Narlel tela) in a small pan, when hot add half a spoon of mustard seeds (sasam/ rai), when they splutter add a few fresh curry leaves (kadipatta/ karbevu), fry for a few seconds, pour it over Sasam/ Curry and mix well. Cover and let rest for 5 mins and its ready to be served.
** Sharing below a common link to “Sasam” recipes in the Blog, where in you will find recipes prepared with veggies and fruits. Do check out on them for more information about different types of sasam prepared in Konkani Saraswat Community.
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