Mango Curry/ Ambya Sasam (आम की करी, మామిడి పండు కూర) There is nothing that spells comfort like the combination of mango in coconut masala for any typical konkani; hence the dish Mango curry. ‘Ambya’ is Konkani word for Mango and ‘sasam’ is mustard. If you have not tasted this before and or have some inhibitions about the addition of fruit in a curry then please do not hesitate. The sweet taste of mangoes complements the spicy and tangy flavors of the coconut paste. Do give it a try once and you will be pleasantly surprised.
Regional Dish: Goa, Maharashtra, Andhra Pradesh, Karnataka, North India
Cuisine Style: Konkani| Cooking Time 25 mins | Take it with Rice/ roti| Type Curry| Shelf Life: 2 day| Quantity: 4 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (120Kcal), Carbohydrates (15g), Protein (1.5g), Fat (1g)
- 2 big mangoes (ripe)
- Mustard seeds
- Asafetida (a pinch)
- 1 red chili cut into 3 bits
- 1 sprig Curry leaves
Masala to grind:
- 3/4 cup shredded coconut fresh/frozen
- 1/2 tsp. mustard seeds
- 2 tsp. tamarind paste
- 2-3 red chilies
- Salt to taste
- jaggery for taste
- Grind coconut, tamarind paste, jaggery, red chillies and mustard seeds by adding little water and make a paste. The paste should be thick and not runny.
- Peel the mangoes, deseed them and cut the flesh into cubes.
- Put the chopped mangoes in a big bowl , salt and toss well. Add the ground masala paste and mix well. Prepare the seasoning/tadka: Heat oil in a thick bottom pan. Add mustard seeds and allow it to splutter, add the curry leaves, then asafetida, red chillies and mix well.
- Add this tadka the mango coconut mixture and mix. Cover with lid.
- Let it sit at least for 2-3 hours before serving.
- This can be served with rotis/phulkas or as an accompaniment with rice.
Variations: If using small ripe variety, use whole mango by peeling the skin.