Spondias Pinnata is called as "Ambado" in Konkani. The taste of this fruit is sweet and sour. Ambadyache
Sasav is very tasty dish can be easily prepared within short time. The taste
of this dish is Sweet, spicy and sour. Ambot, godd, tik in Konkani.
It is a
combination of coconut, chilies, boiled ambade, jaggery and some basic
ingredients. Jaggery adds sweetness to this dish, ambade gives tangy taste and
chilies makes this dish spicy. This dish can be prepared for lunch or
dinner.
There are many Goan dishes can be prepared using this fruit. The Goan curry is
prepared by using Ambade is called as
"Udit Methi". Most of the Goan people
prepare another dish during Diwali which is called as
"Ambadyachi Karam". Ambadyachi karam
is similar to this dish in taste. So lets start with Ambadyache Sasav.
Ingredients:
- 4-5 Ambade
- 1/2 cup Grated Coconut
- 1 tsp. Turmeric
- 3 Red chilies
- 1 tsp. Mustard Seeds
- a pinch of Asafoetida
- 1/4 cup Jaggery
- 2 tsp. Ghee
- Some Curry leaves
- Salt as required
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| Ambadyache Sasav |
Instructions:
First step is to peel out ambade. If the ambade is fleshy make pieces of
it. Put it in pressure cooker and cook it.
Second step is to fry the mustard seeds. When mustard seeds start crackle put
the gas flame off and keep it aside. In a mixer grinder, add coconut,
turmeric, red chilies, fried mustard seeds, and asafoetida. Grind it to a thin
paste.
Now heat kadai add ghee, add curry leaves and little mustard seeds. When
mustard seeds crackle add cooked ambade with water. Mix it and add the ground paste. Mix it nicely, add salt and jaggery. Let it completely cook. Ambade
sasav is ready to serve hot. This dish can be served with roti, chapati, or
you can eat this as a side dish with rice.
Tip: You can make it little spicy by adding a green chili while
grating the mixture.
Check out Mango Kairas recipe.
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