Aambyache Sasav - Konkani Style Summer Mango Curry

As we all know it’s the season of mangoes and there are so lot of mango recipe can be cooked in our home. So, today I would like to share Aambyache Sasav, the recipe which is not only my favorite one but it also brings lot and lot of memories with it. Aambyache Sasav is the coconut based riped mango curry, which has sweet, sour and spicy flavors in it .It is one of the most popular recipe of Konkani which is repeatedly prepared during mango season. The word “Aambya” is mango and sasav is mustard in Konkani language.  The mustard seeds is the main ingredient in the recipe which out the real authentic flavor and aroma in the dish.  So guys do not wait to get over mangoes in the market, try out this recipe and I am damn sure, you will be in love with its flavors.

INGREDIENTS

• Ripe Mangoes – 4 to 5 nos (I used baby mangoes but you can use any reasonable priced mangoes. I would not recommend to use Alphonso mangoes for this recipe, as its taste is too sweet which can be best only for making dessert)

To Make Masala Paste

• Grated coconut -3/4 cup to 1 cup
•  Coriander seeds – 1tsp
•  Mustard seeds -1&1/2tsp +1/2 tsp
•  Kashmiri red chillies – 4 nos
•  Turmeric powder – ½ tsp

Other Ingredients

• Jaggery powder/ jaggery -1/4 cup (if mangoes has sour taste, you can add about  ½ cup of jaggery powder. )
• Asafoetida -  a pinch
• Curry leaves – 3 to 4
• Salt to taste
  
• Oil – 1tbsp (I used mustard seeds oil)

METHOD

• Wash and peel  the skin of all the mangoes. Keep it aside .
•  Into a mixer, add in grated coconut, coriander seeds, mustard seeds, Kashmiri red chillies and turmeric powder. Grind all the ingredients to a smooth paste.
• Heat oil into a pot . Add mustard seeds, curry leaves and asafoetida. Fry till mustard seeds crackle in the oil.
• Add peeled mangoes .Saute the mangoes by flipping it on both the sides, such that mangoes absorbs the flavors of mustard seeds.
• Then add grounded coconut masala paste and mix well. Add about  1 cup of water and adjust the curry thickness. Do not add more water.
•  Also add salt and jaggery powder. Mix everything well and cook with the lid closed for about 8 to 10 minutes.
• Switch off the flame and the dish is ready to be served.
  
• Aambyache Sasav is best served with plain white rice and vatana usal (white peas dry curry)

 

Tausalli (Steamed Cucumber Cake) - A Konkani Sweet Dish

There are many such unique recipes which have been in no picture until we know it from our mother or grandmother about its existence. This is one of those few recipe which I learnt from my grandmom. Happy to carry the legacy forward and share my knowledge with all of u. Tausalli is the konkani sweet steamed cake  prepared using cucumber. Traditionally this dish was prepared mainly during festive day along with variety of other dishes to complete the festive thali.

The word Taushe means cucumber in konkani and idli means steamed cake. Hence name Tausalli  comes from taushe(cucumber) and idli (steamed cake).

Some people also prefer this dish to have it in breakfast along with spicy chutney. But we prefer to have it when piping hot with small dollop of ghee on every idli. However u eat, the unique taste of this recipe will make to prepare this dish again and again.

 

INGREDIENTS

• Semolina (Thin or Thick variety, as available) - 1&1/2 cup
• Fresh cucumber, grated - 2 cup
• Sugar - 1/2 cup (This quantity is enough for given measurement, if want you can add 2 tbsp more)
• coconut powder or wet scrapped coconut -1/2 cup
• Cardamom powder - 1 tsp
• Turmeric powder -1/4 tsp (for that beautiful colour)
• Ghee - 1tbsp
• Dryfruits (cashewnut, raisins) - 1/4 cup
• Water - 1cup 

METHOD

• In a large bowl, add in semolina, fresh cucumber, coconut powder, cardamom powder, turmeric powder, dry fruits, ghee and water. Mix everything well and leave it aside for atleast 30 minutes.
• Then grease the idli cooker plate and pour in 2tbsp of batter into each cavity.
• Steam the idlis for around 10 to 12 minutes.
• Here we go tausalli is ready to serve hot with small dollop of ghee on each of those mouthmelting goodies.
• Do try this recipe and let me know in the comment section..Till then bye bye.