Tuesday, July 28, 2009

Ambya Saasam

Mango season used to bring all the mango delicacies. I must admit, I didn't care for mango curries as much as eating & slurping the alphonsos/hapoos. But today, when I am away from India, even those curries make my mouth water.

Ambya Sasam
Mango Coconut Curry
Ingredients
4 mangoes
salt to taste
1 tbsp jaggery (or per taste)

Grind to paste
1/4 cup fresh coconut
1/2 tsp mustard seeds
5 byadgi chilies

Tempering
1 tsp coconut oil or ghee
1/2 tsp mustard seeds
1/4 tsp asafoetida
1 curry leaves sprig, torn

Method
1. Press mangoes around. Take off the stem. Pour mango pulp along with the seed in a container. Repeat for the remaining mangoes. Put water in the remaining peels and take out the juice as much as possible. Discard the peels.
2. Heat oil in a saucepan. Add the ingredients for tempering. Add ground masala, mangoes and pulp and water.
3. Add salt & jaggery. Bring to a gentle boil. Switch off the gas.
4. Serve & Slurp!;-)

Note -
1. Traditionally, raiwaL mangoes are used for this recipe. I used champagne mangoes from Costco.
2. Though mangoes are sweet, some amount of jaggery is needed to balance the taste of this sweet-sour-spicy curry.
3. Do not let the curry overboil.

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