A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
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. Here are some recipes with mangoes you will love.
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Contents:
- Sasav and me
- So what is Sassav?
- Ingredients for Ambeyche Sasav
- Tips to make a better Sasav
- Some other Goan Vegetarian Curry recipes we enjoy
- Your Recipe Card
- Pin for Later
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:
- 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.
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:
- Udmethi a Goan Curry
- C for Chana-Cho Ros Goan Style Peas Bhaji
- X for Xec Xec with Mushrooms
- Caldin ~A Goan Catholic Veggie
- Usali the Goan Way of including Sprouts
- Alsande cho Tonak at BM#50 Meet
- Mushroom Tonak
Your Recipe Card:
Servings: 3 people
Calories: 250kcal
Equipment
- Kadhai/wok
- chutney jar of mixer/blender
- Spoons and Ladles
Ingredients
- 3 small mangoes or 1 cup mangoes cubed
- 1 cup coconut freshly grated
- 2 teaspoon Mustard seeds divided
- ¼ teaspoon turmeric powder
- 3 red chillies
- 1 ½ teaspoon imli/tamarind pulp optional
- 2 teaspoon jaggery optional
- Salt to taste
- ½ teaspoon oil
Instructions
- If you are using small sucking mangoes peel them discard the skin. Slightly bruise the mangoes and set aside. If you are using mango cubes then 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 wok and lower the flame to sim. Add 1 teaspoon of mustard seeds. Stir the seeds they will splutter add the red chillies to the pan and switch off the gas.
- In the chutney pot of your mixer grind together the coconut, spluttered mustard haldi, red chillies and the tamarind if using and run the mixer. Open the lid and scrape the sides add ¼ cup of water grind yet again. But keep the paste coarse.
- Now heat a kadhai/wok add the oil. Lower the flame when the oil heats up and splutter the mustard seeds.
- Pour the coarsely ground mixture in the pan and bring to a boil.
- Run the mixer again with another ¼ cup of water add this to the simmering curry. You do not waste goodness.
- Add the jaggery (if using), salt and mango pieces and simmer for 2-3 minutes or till the mangoes soften.
- Serve hot with steamed rice.
Notes
- 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.
Nutrition
Serving: 1bowl | Calories: 250kcal
Tried this recipe?@apotdar
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
Pin for Later:
Farin Ahmed says
Looks so delicous..I feel the sour taste of mango from the plate
Priya Suresh says
My mouth is just watering here..Soo delicious dish, cant take my eyes from ur click.
Denny says
First time I seeing what a mango sasav looks like. Looks very interesting.
Pavani N says
I haven't tried making savory dishes with sweet mangoes, but this dish sounds so yummy!! Will give it a try.
Sreevalli E says
Deliciously made dish..
Varadas Kitchen says
Love these sweet and sour mango recipes. They are so yummy!
Harini-Jaya R says
That is truly an authentic dish!
Mayuri Patel says
This is an interesting way to prepare a mango curry. Am sure it must be so tasty with all that coconut and with a slight flavour from the mustard seeds.
ArchanaPotdar says
It tastes great, you must try making it Mayuri.
Shobha Keshwani says
This is an interesting recipe. I have tried cooking with ripe mango once which was a recipe fro Kerala. Somewhat similar with coconut . I will try this one too since it is mango season now.
ArchanaPotdar says
Thank you, Shobha.
Mina Joshi says
This ambyache sasav is making me hungry as I love mangoes - raw ones and ripe ones too. The addition of coconut sounds interesting. I can't wait to try this recipe now that I have got some mangoes.
ArchanaPotdar says
Do try and send me your feedback Mina. Will love to hear from you.
Lata Lala says
This ambyache sasav is making me drool as we love mangoes in any form. The addition of coconut, my favorite ingredient, and ease to make, sounds so good. This Mango season, I can’t wait to try this recipe.
Thanks for sharing.
ArchanaPotdar says
Do try and share with me your feedback, Lata.
Uma Srinivas says
I love mango curry. This looks similar to our native place curry. I Will definitely going to try this once I get the fresh mangoes.
ArchanaPotdar says
😀 Thanks, Uma.
Jagruti's Cooking Odyssey says
This goan style mango and coconut curry sounds so tasty, I have made something similar but I think that recipe belongs to South India.
ArchanaPotdar says
There are slight changes but yes there is one of this in almost all costal regions.
Kalyani says
Like i said, I will come over to taste this.. my elder one is fond of mangoes in most forms and I think will like this with some hot phulkas and an onion salad on the side...
ArchanaPotdar says
Come over Kalyani. We can definitely enjoy it together.
Poonam bachhav says
Ambyache Sasav sounds absolutely flavorful with coconut going in. I have tried a few Savory dishes with ripe mango and now I am tempted to give this Goan dish a try.
ArchanaPotdar says
😀 Do try Poonam, you will love it.
Sapana Behl says
Mango and coconut combination is absolutely amazing. Though I have never used mango in savory recipes I am sure it must have tasted heavenly delicious.
ArchanaPotdar says
Thanks, Sapana.
Pavani says
What an unique and delicious recipe with ripe mango. All the flavors complement each other beautifully. Thank you for sharing this delicious Goan recipe with us.
ArchanaPotdar says
Thanks, Pavani.
Seema Sriram says
We make a different version of mango gravy. Infact, you reminded me that nearly never ever made it for my family. I have to dig up that recipe, but first, get back to the basic coconut grating and try out this recipe.
ArchanaPotdar says
😀