Name: Konkani Avnas Ambe Sasam Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: ½ Cup Of Pineapple Chunks; ½ Cup Of Mango Chunks; 4 tbsp Jaggery; 2 Green Chilies (finely chopped); Two Pinches Of Salt; ¼ Cup Of Grated Coconut; 3 Nos Of Dried Red Chilies (roasted); 1 tsp Mustard Seeds; 1 tsp Tamarind (soaked); 1 Pinch Of Turmeric Powder; 1 tsp Coconut Oil; 1 tsp Mustard Seeds; 1 Pinch of Asafoetida Powder; 1 Sprig of Curry Leaves; ¼ Cup Of Mango Pulp; ¼ Cup Of Black Or Green Grapes

Konkani Avnas Ambe Sasam Recipe

AuthorNithya Lakshmi

RatingDifficultyIntermediate

The dish Avasa Ambe Sasam owes itself to the melange of flavors that makes you go crazy in its delightfulness and charm. If you want to delve into the foodie heaven of konkani cuisine then this recipe is the nice and simple way to start with.. Enjoy the breezy noon with this dandy delicacy from the comfort of your cozy home...

Yields1 Serving

Prep Time5 minsCook Time5 minsTotal Time10 mins

½ Cup Of Pineapple Chunks

½ Cup Of Mango Chunks

4 tbsp Jaggery

2 Green Chilies (finely chopped)

Two Pinches Of Salt

¼ Cup Of Grated Coconut

3 Nos Of Dried Red Chilies (roasted)

1 tsp Mustard Seeds

1 tsp Tamarind (soaked)

1 Pinch Of Turmeric Powder

1 tsp Coconut Oil

1 tsp Mustard Seeds

1 Pinch of Asafoetida Powder

1 Sprig of Curry Leaves

¼ Cup Of Mango Pulp

¼ Cup Of Black Or Green Grapes

Drop in the diced mango and pineapple chunks in a bowl and tip in a little salt.

Strew in a teaspoon of jaggery and green chili bits and stir in. Let it rest for a while.

In a blender, add some grated coconut with one or two roasted red chilies along with a little mustard seeds, tamarind pulp and a pinch of turmeric powder and make a coarse paste out of it. Plop in the masala to the marinated fruit and gently nestle up. Let it get mixed altogether evenly. Splash in a little water if necessary and make it smooth.

Heat a tiny pan and tip in a teaspoon of coconut oil to it. When it gets heated, spill in some mustard seeds along with a pinch of asafoetida powder. strew in some fresh curry leaves and let it splutter. Plunk in the tadka to the fruit bowl with its crackling noise.