God ambe sasam recipe - Mavina hannina sasive - Ripe mango sasam

Ambe sasam recipe - Ambe sasam is an absolutely delicious dish of coastal Karnataka and it is my favorite too. This is prepared with ghonta variety  of mangoes,  grown in the backyard of the house. It has sweet and slightly tangy taste which is specifically  used to prepare sasive. These mangoes are small in size and full of fiber with slightly tangy thin pulp. These are specifically  used to prepare sasive or sasam. The gravy is prepared using fresh coconut. 

Tanginess of the mango is balanced by adding jaggery. Chilly powder adds an exotic taste to the dish. The mango sasive is made in various ways in konkan cuisine and it tastes great. Usually it is served as a side dish to main meal.

Ambe Sasam recipe - Ripe Mango Sasam

Prep time : 15 mins
Cook time : 15 mins
Total time : 30 mins
Recipe type : Side Dish
Cuisine : Konkani
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients

• 10 mangoes ( ghonta variety)
• 1/3 cup of jaggery
• Ghee/oil
• Salt to taste

Grind to paste

• 1 cup fresh coconut, tightly packed
• 1/2  tsp mustard seeds, spluttered in ½ tsp oil
• 1/4 tsp fenugreek seeds/methi, fried
• 3 + 1/2  tsp chilly powder
• 1/4 tsp turmeric powder
• 1 cup  water

For the tempering

• 2 tsp ghee
• 8-10 curry leaves
• 1 tsp mustard seeds

Method

1. Wash and peel the mangoes. Squeeze out the pulp of 4 mangoes in a bowl. Keep it aside.
2. Grind together the ingredients  mentioned under grind to paste into a smooth paste adding a cup of  water. Keep it aside.
3. Pour the masala paste into a large pan. Add  mango pulp, jaggery, salt and a cup of water.
4. Mix well till the jaggery dissolves in it. Now place peeled mango in it.  Mix gently. 
5. Bring it to boil and cook on a medium flame for 3-4 minutes or till the mangoes become soft.  Simmer till the gravy  is slightly thickens.  When done, remove from the flame. 
6. Heat 2 tsp of ghee in a small pan. add mustard seeds to it. Allow them to splutter. Now add curry leaves to it and saute for few seconds.
7. Pour this tempering over hot mango sasive. Mix well.  
8. Serve the mango sasive hot with chapathi or roti and steamed rice and curry.

Ambe sasam - step by step pictures

1.  Wash and peel the mangoes. Squeeze out the pulp of 4 mangoes in a bowl. Keep it aside.

2.  Squeeze out the pulp of 4 mangoes in a bowl. Keep it aside.

3.  Grind together the ingredients  mentioned under grind to paste into a smooth paste adding a cup of  water. Keep it aside.

4.  Pour the masala paste into a large pan. Add  mango pulp, jaggery, salt and a cup of water to it. Mix well till the jaggery dissolves in it.

5.  Now place peeled mango in it.  Mix gently.

 

6.  Place the pan  on a medium flame. Bring the sasam to boil and simmer till it thickens. 

7.  Make a tempering with the ingredients mentioned under for the tempering and pour it on hot sasam. Mix well.

8.  Serve the mango sasam hot with choice of your main meal.