Avnaas Amba Saasam/Pineapple and Mango Coconut Curry

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Avnaas Amba Saasam/Pineapple and Mango Coconut Curry. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Avnaas Amba Saasam/Pineapple and Mango Coconut Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can cook Avnaas Amba Saasam/Pineapple and Mango Coconut Curry using 11 ingredients and 6 steps. Here is how you can achieve it.

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!

Ingredients and spices that need to be Get to make Avnaas Amba Saasam/Pineapple and Mango Coconut Curry:

1. 2 cups pineapple chunks
2. 2 mangoes, peeled and cut into cubes (the sweet variety)
3. 1/4 cup black raisins
4. For the coconut masala:
5. 3/4 cup grated coconut (fresh or frozen)
6. 2 dry red chillies, roasted
7. 1 tsp mustard seeds
8. Other ingredients:
9. 1/2 cup jaggery (unrefined cane or palm sugar) or to taste
10. Pinch salt
11. Green or black grapes (optional)

Steps to make to make Avnaas Amba Saasam/Pineapple and Mango Coconut Curry

1. 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.
2. 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.
3. 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.
4. Cooked pineapple will have some gravy so adjust accordingly.
   Serve chilled or at room temperature; store leftovers in the refrigerator.
5. 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.
6. 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.

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So that's going to wrap it up with this special food Recipe of Super Quick Homemade Avnaas Amba Saasam/Pineapple and Mango Coconut Curry. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!