AVNAAS-AMBE SASAM / PINEAPPLE-MANGO CURRY !!!!!

AVNAAS-AMBE SASAM is a pure Konkani dish. We prepare it especially at summer as it is season of mangoes. This is a popular dish in Amchi weddings/functions. You can add grapes for better taste ( i always prefer grapes in this dish) but it is optional. Btw, avnaas & ambo are konkani names of the fruits pineapple & mango respectively. This is a non spicy dish, so kids will love this for sure. 

What makes this dish special ????

We use only fruits instead of vegetables in this dish. & you can make this dish at "cooking without fire" competition. Only you have to skip the step 'seasoning" here.

INGREDIENTS:-

ripe mangoes - 3 small
pineapple - 1 medium
grapes - few ( optional)

Grind together:-

grated coconut - 1 cup
roasted red chilly - 1
green chillies - 1 or 2 (according to your taste)
jaggery - to taste
mustard seeds - 1 tsp
salt - to taste

For seasoning:-

mustard seeds - 1/2 tsp
oil - 2 tsp
curry leaves - 1 strand

METHOD:-

1. Wash & peel the mangoes & pineapple & chop them into pieces. (for the size of pieces  refer the pic of avnaas-ambe sasam).
2. Grind all the ingredients mentioned under "GRIND TOGETHER" to a coarse paste adding very little water. (paste must be thick).
3. Add all chopped fruits+washed grapes to the masala & mix them well carefully.
4. In a tadka pan, put oil, when hot add 1/2 tsp mustard seeds, when splutters add curry leaves & turn off the stove. Add this seasoning to the gravy, & mix it carefully.
5. Serve this dish immediately.

HAPPY COOKING :))))))

and here's an tip:-

Usually we don't boil such kind of dishes. & we have to finish this on the same day. You can keep it in fridge & can use it next day but doesn't tastes great. But once i tried to boil the left over gravy, then i cooled it & kept it in fridge. & i used it after 2 days. It tasted good.