How to make Amba Sasam - A very popular Saraswat dish – ripe mangoes mixed with mustard flavoured coconut masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ripe mangoes (पके हुए आम), Fresh coconut (ताज़ा नारियल)
Cuisine : Mangalorean
Course : Raitas
Amba Sasam Recipe Card
Mangalorean cuisine comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean Catholics and the Bearys.
It is largely influenced by other South Indian cuisines. Coconut and curry leaves are common ingredients as are ginger, garlic and chilli. It is well known for its distinct flavours. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though the non-vegetarians favour fish.
The Mangalore cuisine will be incomplete without rice which is cooked in various forms. Apart from rice, another important thing used in the cuisine of Mangalore is fruits. Another remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, they use palm jaggery which is also healthy.
You can also find more Raitas recipes like Grapes And Walnut Raita, Besan Cheela ka Raita, Chilli Pineapple And Anar Raita, Palak Raita.
Prep Time : 11-15 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Amba Sasam Recipe
Ripe mangoes 1-inch cubes of peeled 2 cups
Fresh coconut scraped 2 cups
Bedgi whole dry chillies 2
Mustard seeds ½ teaspoon
Tamarind pulp 1 teaspoon
Jaggery (gur) grated 2 tablespoons
Salt to taste
Method
Step 1
Grind together coconut, red chillies, mustard seeds, tamarind pulp and enough water into a coarse paste. Add jaggery and grind again.
Step 2
Place the mango cubes in a deep bowl, add ground paste and salt and mix well.
Step 3
Chill and serve.
