Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, avnaas amba saasam/pineapple and mango coconut curry. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Avnaas Ambe Sasam is ready to be served. Method: • Wash mangoes well and peel them and keep in a bowl. Keep the mango peels in another bowl. • Now add some water in the mango peel and gives a nice squeeze. South Indian Konkani Style curry with pineapples and mango chunks in a sweet, spicy and tangy coconut-mustard gravy, traditionally served as a side dish with rice and dal or enjoyed as a dessert too!
Avnaas Amba Saasam/Pineapple and Mango Coconut Curry is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Avnaas Amba Saasam/Pineapple and Mango Coconut Curry is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have avnaas amba saasam/pineapple and mango coconut curry using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Avnaas Amba Saasam/Pineapple and Mango Coconut Curry:
- Make ready 2 cups pineapple chunks
- Make ready 2 mangoes, peeled and cut into cubes (the sweet variety)
- Take 1/4 cup black raisins
- Take For the coconut masala:
- Get 3/4 cup grated coconut (fresh or frozen)
- Prepare 2 dry red chillies, roasted
- Prepare 1 tsp mustard seeds
- Get Other ingredients:
- Take 1/2 cup jaggery (unrefined cane or palm sugar) or to taste
- Make ready Pinch salt
- Make ready Green or black grapes (optional)
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Steps to make Avnaas Amba Saasam/Pineapple and Mango Coconut Curry:
- Peel and chop pineapples into bite-sized pieces. - Transfer to a saucepan with water enough to cover it and bring to a boil. - Once it comes to a boil, reduce heat and simmer covered until slightly cooked. - Add jaggery to taste as well as a pinch of salt (to balance the flavors), mix well and cook for a few more minutes until the jaggery has dissolved and the pineapple mixture is slightly thick.
- Remove from heat and let cool completely. At this stage, once it is cooled, you can refrigerate until you are ready to add the mango and coconut masala and serve.
- To make the coconut masala: - In a blender jar, make a smooth paste of grated (fresh or frozen) coconut, red chillies (do not add more than 2) and mustard seeds. - Just before serving, stir in chopped mango pieces along with raisins (or grapes) and coconut-mustard masala into the cooked and cooled pineapple; mix well. Adjust the taste and consistency of the gravy to your preference. It is generally serve slightly thick.
- Cooked pineapple will have some gravy so adjust accordingly. - Serve chilled or at room temperature; store leftovers in the refrigerator.
- Another popular version is adding the pineapple uncooked. If you are short on time, you can make the saasam with uncooked pineapple too. - - Do not add more red chillies as the curry may become too spicy. It is amazing how just only one or two red chillies can spice up this mixture.
- When mangoes are not in season, you can make this dish with chopped apples and grapes or use frozen or canned mango chunks. - - For more flavor, you can season the dish with mustard and curry leaves in coconut oil; totally optional.
However, I held back recreating this dish as I was not able. Kerala Style Lamb Curry - Coconut Milk Lamb Curry. Our Coconut Almond Blend is the perfect tropical base for this pineapple-mango smoothie. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to chicken tagine, biriyani and butter. Pineapple, mango, and coconut fool. [Photograph: Yvonne Ruperti].
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