A seasonal vegetarian curry with the king of fruits "mangoes" prepared in Konkani households and served at traditional Konkani weddings or events. In Konkani "ambya" refers to "mango" and "sasam" is "mustard seeds". This is a mildly spiced coconut-based curry, seasoned with mustard seeds and curry leaves. Firm ripe mangoes are ideal for this dish. For the gravy, spices are usually roasted and ground to a paste but I have used the goan sambhar powder for a quick, easy variation. Addition of jaggery combined with spices brings out the sweetness and fruitiness of the mangoes.
The mangoes can be kept whole or sliced which are cooked in a spicy coconut-based gravy. Seasoned with a tempering of mustard seeds, curry leaves and garlic, this gravy is unique, pleasant that goes well with rice. I have used coconut powder as it is more economical and easy, avoiding the process of grinding the grated coconut and extraction of milk. An easy curry, ready in less than 30 minutes.
Ripe mangoes are used for flavouring ice-cream and yogurt, drinks, juice, jam, jellies, leather, nectar, slices, filling for baked products and even frozen. Raw mangoes are pickled, cooked in savoury dishes, ground to a chutney, sliced and dried which are used in curries or ground to amchur powder. Mango is such a versatile fruit, consumed ripe or raw, packed with vitamins, minerals and antioxidants.
The mangoes can be kept whole or sliced which are cooked in a spicy coconut-based gravy. Seasoned with a tempering of mustard seeds, curry leaves and garlic, this gravy is unique, pleasant that goes well with rice. I have used coconut powder as it is more economical and easy, avoiding the process of grinding the grated coconut and extraction of milk. An easy curry, ready in less than 30 minutes.
Ripe mangoes are used for flavouring ice-cream and yogurt, drinks, juice, jam, jellies, leather, nectar, slices, filling for baked products and even frozen. Raw mangoes are pickled, cooked in savoury dishes, ground to a chutney, sliced and dried which are used in curries or ground to amchur powder. Mango is such a versatile fruit, consumed ripe or raw, packed with vitamins, minerals and antioxidants.
Mango Curry (Ambya Sasam)
(Serves 6)
Ingredients:
4 firm ripe mangoes
1 onion (chopped)
2 green chillies (slit)
4 large cloves of garlic (finely chopped)
2 tablespoons Goan sambhar powder
4 tablespoons coconut powder
3 cups water
1/2 a bouillon cube
1 teaspoon sugarcane jaggery
1 teaspoon mustard seeds
2 sprigs of curry leaves
2 tablespoons of oil
salt
Method:
Wash the mangoes, peel and cut each into three (2 slices with the centre pit). Season with salt.
Mix the sambhar powder and coconut powder with water. Add to a pan, along with mangoes, onion and green chillies. Cook on medium heat till mangoes are tender. Season with bouillon cube, jaggery and salt.
Heat oil in a pan, add mustard seeds, curry leaves and garlic. Once seeds start to splutter and garlic cooked, pour tempering onto the gravy. Stir and serve with steaming hot rice.
Note:
(Serves 6)
Ingredients:
4 firm ripe mangoes
1 onion (chopped)
2 green chillies (slit)
4 large cloves of garlic (finely chopped)
2 tablespoons Goan sambhar powder
4 tablespoons coconut powder
3 cups water
1/2 a bouillon cube
1 teaspoon sugarcane jaggery
1 teaspoon mustard seeds
2 sprigs of curry leaves
2 tablespoons of oil
salt
Method:
Wash the mangoes, peel and cut each into three (2 slices with the centre pit). Season with salt.
Mix the sambhar powder and coconut powder with water. Add to a pan, along with mangoes, onion and green chillies. Cook on medium heat till mangoes are tender. Season with bouillon cube, jaggery and salt.
Heat oil in a pan, add mustard seeds, curry leaves and garlic. Once seeds start to splutter and garlic cooked, pour tempering onto the gravy. Stir and serve with steaming hot rice.
Note:
- Avoid using over-ripe mangoes.
- Coconut powder can be substituted with 1 cup coconut milk and amount of water reduced to 2 cups.
