Pineapple sasave- sasam

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Summer vacations are even more focused on food in my household. We love making new dishes using abundant produce. We all look forward to elaborate meals on the patio accompanied with some jazz in the back ground. I have been meaning to blog this for a long time, but when I was planning the menu today, this just fit right in, so here it is

Last time when we visited India, we visited family in Goa. For those who dont know where Goa is, it is a western coastal state of India. Known for its beautiful vibrant beaches and amazing sea food, this state offers a great cuisine. Since Portuguese settled here, the goan cuisine is influenced by the Portuguese cuisine. There are  some recipes that are typical of the christian household and some that are more  Hindu cuisine. No matter which one you pick, it is great food for sure .

The family we visited, Didi who is the lady of the house, is amazing cook. She had made a spread that we enjoyed so much. Her home is also very beautiful, courtyard, brick walls, it is so inviting and warm. One of the recipes she made is Ananas Sasave- pineapple curry.

PIneapple

Pineapple

In summer, I love cooking with fruits and Pineapple goes so well with so many things. Tangy, sweet I love it in many dishes.

This dish has everything, a bit of sweet, a bit of sour, a bit of spice and everything nice. It is very easy to make and tastes good hot or room temperature. I love to eat it with piping hot rice and a dash of ghee. It is very easy to make, comes together in 15 mins.

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I made this as a part of the meal, prawn curry, raw banana Kaape, rice and papad.

Ingredients:

sasam ingredients

sasam ingredients

 

Paste

1 cup of fresh grated coconut

1 tsp of mustard seeds

1 small piece of tamarind

1-2 green chilies

For tempering

1 tbsp oil ( I used coconut oil)

1/2 tsp mustard seeds

1 pinch of asafetida

1 spring of curry leaves

1 dry red chili

Other 

3 cups of cubed pineapple

1 tbsp jaggery

salt to taste

Method

Make a fine paste of all the ingredients listed under paste. The finer the better, but use as little water as possible.

You can add water later, but try to grind with a little amount.

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Heat the pan and heat coconut oil, make sure you cook on medium heat otherwise the oil can smoke.

Add mustard seeds, asafoetida, curry leaves and dry red chilies. saute for a few secs, and add pineapple pieces. Add salt, stir and cook for a few minutes covered.

Add the ground paste and cook on low heat. Add jaggery and taste for salt.

Your sasave is ready.

This dish awakens all the senses, it is  a riot of flavors  in your mouth.

 

Goan Thali

Goan Thali

 

 

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