Thursday, June 13, 2013



The mango season is still on. We use this time of the year to make dishes out of the luscious mangoes that are available in plenty in most parts of India. Some time ago, I had posted a easy to make dessert made out of mangoes called Aamras.

Today, I present a popular Konkani side dish made of ripe mangoes ( hence "Ambe") mixed in coconut and mustard gravy ("Sasam".) You will find this delicacy a regular feature at every Konkani wedding lunch.

  • Ripe Mangoes, 2 big
  • Coconut Gratings, 1/2 cup
  • Red Byadgi Chillies, roasted, 2 small
  • Mustard Seeds, 1/4 tsp
  • Tamarind Pulp, 1 tsp
  • Jaggery, grated, 2 tbsp
  • Salt, to taste

Wash and peel the mangoes, discard the seeds and cut into bite sized pieces
In a mixer, grind together coconut gratings, red chillies, mustard seeds and tamarind pulp using 1/4 cup of water to a coarse paste. I prefer to splutter the mustard seeds in a little ghee before grinding it with coconut gratings etc.
Now add the grated jaggery to the paste and grind once again till it is well blended
Keep the mango pieces in a bowl, add salt and pour in the ground paste
Mix well with a ladle and refrigerate until it is time to serve

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