The show-n-tell held last week was themed Mango: Sweet and Savoury. Each member had to cook/bring a dish featuring the main ingredient: the Mango, and each participant had to do a brief introduction and method of making the dish.
I felt I should make a dish that would be a bit unique....but what? So I questioned friends, asked on a food forum, and then realized I had a dish in my own repertoire! The Sasam, a Konkani GSB dish that is very essential to their cuisine. Sasam means mustard in Konkani language and the dish features a gravy made with coconut and mustard. The dish is very versatile, can be eaten warm or cold, thick gravy or runny, and spicy or mild, you control the ingredients to your taste!
Photo Courtesy, Vidhya Nair
Konkani Mango/Pineapple Sasam
3 Cups, peeled and cubed fruit (mango, pineapple or both)
1/2 Cup mango pulp
10-12 chopped green/red grapes, chopped in half
1 cup fresh grated coconut (white only)
2-4 dry roasted whole red chillies
1 tsp tamarind paste
1 tsp mustard seeds
1 tbsp grated jaggery
1 tsp coconut oil
1/2 tsp mustard seeds
6-8 curry leaves
Salt to taste
Mix jaggery with fruit, pulp and set aside. Grind coconut, red chili and mustard to a fine paste, add salt and mix with fruit. Refrigerate until ready to serve. Adding chopped grapes enhance the taste and presentation.
Optional: Heat oil add mustard seeds and let it sputter, add curry leaves and pour over fruit mix.
Since the dish is not cooked, it's flavor and quality will deteriorate rapidly if kept at room temperature.