Avnaas Ambe Saasam is a south Indian Konkani Style curry with pineapples and mango chunks in a sweet, spicy and tangy coconut-mustard gravy, traditionally served as a side dish with rice and dal or enjoyed as a dessert too!
This is one of the first dishes we prepare when mangoes start to flood the market! With pineapples available year round, and with the advent of mangoes, this is a tangy, spicy and sweet tropical-feel dish that is looked forward to during all festivals and weddings as a gourmet addition to any meal!
With summer almost upon us, the grocery aisles are beginning to be stocked with a variety of juicy, sweet mangoes (called “ambo” in Konkani)! Every variety has a different flavor and texture and sometimes it is difficult to choose!
Coming from the coastal town of Mangalore in south India, I have grown up feasting on these tropical delights during the summers!
There is such a surplus of mangoes that besides gorging on them fresh, we end up making a plethora of mango based dishes like ambe upkari (mango curry), Ambuli Gojju (raw mango coconut chutney, no cook), Ambuli Upkari using raw mangoes, Mango Mousse Trifle and the quintessential favorite of all of us, this deliciousness, Avnaas Ambe Saasam which is traditionally served at all festivals and weddings along with a special place on the dinner table when guests arrive!
WHAT IS SAASAM KONKANI STYLE?
Saasam is a coconut based curry with a dash of mustard seeds, or as we call it “saasam” (in Konkani, our language), blended along with just a couple of dry red chilies giving it a unique flavor.
Like any traditional Konkani coconut masala curry, tamarind is not added here as pineapple lends the tanginess or sour element to the dish.
Jaggery is added to sweeten the whole mixture.
Traditionally, chunks of fresh pineapple are mixed in with juicy and sweet ripe mango cubes in coconut gravy.
But in our house, we cook the pineapple along with jaggery, let it cool and then add the mangoes and coconut masala giving the pineapples a wonderful texture and flavor!
Tempering it with mustard seeds and curry leaves in coconut oil is optional. I have not added any tempering.
(If you are short on time, you can stir in fresh pineapple chunks into the coconut gravy along with the mangoes. Most houses prefer to follow this method).
With Ugadi or New Year’s Day for people in Karnataka, Maharashtra and Andhra Pradesh (in India), coming up, I decided to share this simple but exotic and festive Mangalorean delight to my gourmet Facebook group Healthy WellthyCuisines for the theme #UgadiSpecial where you an check out other awesome Ugadi specials too!
Here, I have used Kashmiri red chili powder instead of dry red chilies for an easier version as many households may not have dry red chilies in their pantry.
For more texture and flavor, you could add chopped apples (in place of or in addition to mangoes) and grapes too! Turns out amazing!
So, head on to the kitchen and churn this tropical and exotic dish for Ugadi or any day, especially during mango season for that matter and enjoy it as a side dish!
It is easy, needs few ingredients, not much cooking involved and tastes amazing!
A south Indian Konkani Style curry with pineapples and mango chunks in a sweet, spicy and tangy coconut-mustard gravy, traditionally served as a side dish with rice and dal or enjoyed as a dessert too!
Ingredients
- 2 cups pineapple chunks
- 2 mangoes, peeled and cut into cubes (the sweet variety)
- ¼ cup black raisins
- ¾ cup grated coconut (fresh or frozen)
- 2 dry red chilies, roasted (or 1 teaspoon Kashmiri red chili powder)
- 1 tsp mustard seeds
- 1/2 cup jaggery (unrefined cane or palm sugar) or to taste
- Pinch of salt
- Green or black grapes (optional)
Instructions
- Peel and chop pineapples into bite-sized pieces.
- Transfer to a saucepan with water enough to cover it and bring to a boil.
- Once it comes to a boil, reduce heat and simmer covered until slightly cooked.
- Add jaggery to taste as well as a pinch of salt (to balance the flavors), mix well and cook for a few more minutes until the jaggery has dissolved and the pineapple mixture is slightly thick.
- Remove from heat and let cool completely. At this stage, once it is cooled, you can refrigerate until you are ready to add the mango and coconut masala and serve.
- In a blender jar, make a smooth paste of grated (fresh or frozen) coconut, red chillies (do not add more than 2) and mustard seeds.
- Just before serving, stir in chopped mango pieces along with raisins (or grapes) and coconut-mustard masala into the cooked and cooled pineapple; mix well. Adjust the taste and consistency of the gravy to your preference. It is generally serve slightly thick.
- Serve chilled or at room temperature; store leftovers in the refrigerator.
- As the coconut masala is uncooked, it stays fresh for a couple of days, not more than that. Best eaten fresh.
- Enjoy and Happy Eating!
Notes
Another popular version is adding the pineapple uncooked. If you are short on time, you can make the saasam with uncooked pineapple too.
Just add chopped pineapples, mango to the coconut masala.
Do not add more red chilies as the curry may become too spicy. It is amazing how just only one or two red chillies can spice up this mixture.
When mangoes are not in season, you can make this dish with chopped apples and grapes or use frozen or canned mango chunks.
For more flavor, you can season the dish with mustard and curry leaves in coconut oil; totally optional.
Enjoy and Happy Eating!
Some more mango treats you can check out:
Check out the other awesome Ugadi specials shared by HealthyWellthyCuisines: Gulab Nariyal Ladoos | Puran Poli | Makhana Jaggery Payasam | Puliyogara/Tamarind Rice
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Can’t take my eyes off???
I love Mango curry and adding pineapple too. Wow Wow Wow!!!
Droolsome share??
Droolosome flavors indeed ?? love the share ?
This combination of flavours in a curry is so new to me woul definitely try this recipe soon , thanks for the lovely share.