charan
07-12-2008, 11:45 AM
MANGO SASAV
Sasav, as mustard seeds are called in Konkani, imparts a unique flavour to this Mangalorean dish.
Preparation Time : 5 mins.
Cooking Time : 7 to 8 mins.
Serves 4.
Ingredients
2 cups peeled and cubed ripe mangoes
1 cup freshly grated coconut
1 tsp mustard seeds (rai / sarson)
¼ tsp turmeric powder (haldi)
1½ tsp chilli powder
1½ tsp tamarind (imli) pulp
7 to 8 black peppercorns
2 tsp jaggery (gur)
Salt to taste
Method
1.
Dry roast the mustard seeds in a pan till they crackle.
2.
Grind together all the ingredients except the mango pieces and jaggery with ½ cup water to make a paste.
3.
Pour this paste into a pan. Add 1 cup of water and bring to a boil.
4.
Add the jaggery, salt and mango pieces and simmer till all the water dries out.
5.
Serve hot with steamed rice.
Sasav, as mustard seeds are called in Konkani, imparts a unique flavour to this Mangalorean dish.
Preparation Time : 5 mins.
Cooking Time : 7 to 8 mins.
Serves 4.
Ingredients
2 cups peeled and cubed ripe mangoes
1 cup freshly grated coconut
1 tsp mustard seeds (rai / sarson)
¼ tsp turmeric powder (haldi)
1½ tsp chilli powder
1½ tsp tamarind (imli) pulp
7 to 8 black peppercorns
2 tsp jaggery (gur)
Salt to taste
Method
1.
Dry roast the mustard seeds in a pan till they crackle.
2.
Grind together all the ingredients except the mango pieces and jaggery with ½ cup water to make a paste.
3.
Pour this paste into a pan. Add 1 cup of water and bring to a boil.
4.
Add the jaggery, salt and mango pieces and simmer till all the water dries out.
5.
Serve hot with steamed rice.