How to Tips Delicious Avnaas Amba Saasam/Pineapple and Mango Coconut Curry

How to Tips Delicious Avnaas Amba Saasam/Pineapple and Mango Coconut Curry Delicious, fresh and tasty.

Avnaas Amba Saasam/Pineapple and Mango Coconut Curry. 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.

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!

Mix the fruits into coconut gravy.

Grind to fine paste - coconut, chillies, tamarind, jaggery, toasted rai, hing with water enough to give it porridge consistency, add salt to taste , add water to obtain sauce consistency, pour over fruits.

You can have Avnaas Amba Saasam/Pineapple and Mango Coconut Curry using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Avnaas Amba Saasam/Pineapple and Mango Coconut Curry

1. Prepare 2 cups of pineapple chunks.

2. It’s 2 of mangoes, peeled and cut into cubes (the sweet variety).

3. It’s 1/4 cup of black raisins.

4. It’s of For the coconut masala:.

5. It’s 3/4 cup of grated coconut (fresh or frozen).

6. It’s 2 of dry red chillies, roasted.

7. It’s 1 tsp of mustard seeds.

8. It’s of Other ingredients:.

9. You need 1/2 cup of jaggery (unrefined cane or palm sugar) or to taste.

10. It’s Pinch of salt.

11. Prepare of Green or black grapes (optional).

Heat oil in a small pan, crackle the rai, add the curry leaves, pour atop the curried mango-pineapple mix.

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!

Recipes for pineapple mango curry dipping sauce in search engine - all similar recipes for pineapple mango curry dipping sauce.. made by warming red curry paste with coconut milk, then rounding out and boosting their flavors with honey, soy sauce, fish. .

Grind to fine paste - coconut, chillies, tamarind, jaggery, toasted rai, hing with water enough to give it porridge consistency, add salt to taste , add water to obtain sauce consistency, pour over fruits.

Avnaas Amba Saasam/Pineapple and Mango Coconut Curry step by step

1. 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..

2. 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..

3. To make the coconut masala: 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..

4. Cooked pineapple will have some gravy so adjust accordingly. Serve chilled or at room temperature; store leftovers in the refrigerator..

5. Another popular version is adding the pineapple uncooked. If you are short on time, you can make the saasam with uncooked pineapple too.

Do not add more red chillies as the curry may become too spicy. It is amazing how just only one or two red chillies can spice up this mixture..

1. 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..

Heat oil in a small pan, crackle the rai, add the curry leaves, pour atop the curried mango-pineapple mix.

Grind grated coconut, red chillies and mustard seeds together with little water to a fine masala.

Peel the mangoes and cut in cubes.

Transfer the masala in a bowl.

Add mango pieces, pineapple pieces and grapes and mix well.