May 11, 2014 Aug 30, 2023 by [Archana Potdar] · This post may contain affiliate links · 33 Comments

Ambyache Sasav Recipe

A no-onion, no-garlic that is a vegan and gluten-free curry mango curry and gets done in 30 minutes.

Sasav is commonly made in Goa for a feast after a religious ceremony. Saasav pairs well with steamed white rice the staple food of Goa. But why wait for a ceremony to make it? It is mango season now and Ugadi/ Padwa coming up make it then. We are partial to Aam Ras(Mango Pulp) Recipe but here are some recipes with mangoes you will love.

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Sasav and me

I am not a Goan but have lived here for close to 33 years after marriage. I do not claim to know all the customs and traditions here and sasav is my acquired taste like khatkhate. Anyway, Sasav I started appreciating in my second pregnancy and I try and make it often. In the office my colleagues used to carry some of the delicious food for me. Now, I make it and enjoy it too how I miss Office and wish I had not resigned when it comes to food! 😀

So what is Sassav?

Goan food is very different from the rest of India. The long Portuguese rule has shaped the cuisine to what we seen it today. Also, a Goan will depend on his backyard for his vegetables and coconuts, yes the Sea for fish. So the ingredients used to cook are minimum and the use of fresh coconut is a must.

Making the "Vatap" is a daily affair in a Hindu Family the coconuts are broken open and grated daily. This grated coconut and different spices are ground together to make the curry base. Since the spices that are added make each curry different so you do not eat the same curry every day. (I will link up the other Goan curries later so you can check how spices vary the curry).

But I digress let us continue with Saasav,

Like most Goan curries Saasav is a fresh coconut-based curry made in summer. This easy and quick curry is tangy, sweet and mildly spicy. Sasav the main flavour is mustard seeds or sasva as they are called in Konkani. Small ripe mangoes called ghota or pineapples, coconut and mustard seeds are the main ingredients. The mangoes or the pineapple is too simmered till they are just right tender juicy and aromatic.

Though traditionally small mangoes fibrous mangoes are used to make Ambyache sasav. There are recipes that use regular mangoes chopped up especially as your mango tree has a surplus of fruits.

Sasav made with pineapple and is called Anasa che Sasav and is equally delicious and teh steps are same.

Ingredients for Ambeyche Sasav:

Ingredients for no-onion, no-garlic curry with mangoes. — Mango Sasav Ingredients

Mangoes: Use the small mangoes that are used for sucking and called Gota here or regular mangoes even the semi-ripe ones are fine.
Coconut: You cannot have Goan cuisine without coconut, fresh grated or frozen is fine. Please do not use desiccated or even dry coconut.
Mustard seeds: The main flavouring agent do not skip these. You can use the red or the black ones either of the 2 is fine.
Red chillies: The typical Goan chillies are spicy but do not lend colour to the curry so you can use them. But it is fine to use any other chilli you have only your curry will change colour depending on the chilli you add.
Turmeric: Like most Indian curries we use turmeric powder here.
Salt: I use table salt to taste.
Oil: Use any oil that does not have a strong smell. Any vegetable oil, sunflower or even groundnut oil is fine.
Optional ingredients: Tamarind pulp in case your mango is not sour and jaggery to balance the sourness.

Substitutes and alternatives for Sassav:

Coconut: Use frozen coconut desiccated coconut or dry coconut is a big no-no.
Red Chillies: If you cannot get the chillies used by the Goan use any other chilli it is fine. There are times I have used chilli powder too.
Mango: You can use half-ripe mangoes, and regular mango cubed n place of the small mangoes. Sasav can be made with fresh pineapples, not canned pineapple. The taste is delicious.

How do you make Mango Sasav?

In case you are using the small mangoes peel them and discard the skin. Slightly bruise the mangoes and set them aside.
- If you are using mango cubes ignore this step.
Taste a little of the mango to see if it is sour.
- If it is sour fine else add the tamarind paste to your curry.
Heat a kadhai/wok and lower the flame. Add the mustard seeds, stir with a spoon. Once they start spluttering add the red chillies to the pan and switch off the gas.
In the chutney pot of the mixer grind together the coconut, turmeric powder, red chillies and the tamarind if using and run the mixer.
Open the lid of the mixer and scrape the sides. Add ¼ cup of water and grind again but keep the paste course. Set aside.
Heat the oil in a kadhai/wok and splutter the mustard seeds.
Pour the coarsely ground mixture in the pan, add some water to the mixer jar and run the mixer again. Pour this water too in the wok.
Let the curry come to a boil.
Add salt and mango pieces and simmer for 2 minutes.
Check the seasoning and add jaggery if you need to balance the taste. Add more water if you find the curry too thick.
You are ready to serve Sasav.

Dishing out sum yum mango curry that is vegan and gluten-free — Saasav made with Mangoes

How do you serve Ghonta Sasav?

I love to eat the Saasav straight from pot to mouth. However, traditionally it is served with steamed rice, some vegetable like French beans foogath or cabbage salad, some kappa on the side choose the cauliflower one of my favourite breadfruit one, papad and pickle. These last two I since hubby and I need to lay off I do not add to our menu.

Tips to make a better Sasav:

Use lesser water initially you can always add more if you need.
The mangoes once cooked are very delicate. Handle them with care.
You can also avoid making the tempering just pour the ground coconut paste in the pan and follow the rest of the steps.

How do you store leftover Sasav?

The leftover Sasav can be stored in the fridge maximum for 2 days in an air-tight container. I have never tried freezing it but if you do try please let me know.

Some other Goan Vegetarian Curry recipes we enjoy:

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