Mango Sasav, Mango in Coconut Curry
by Tarla Dalal
Mango in Coconut Curry is a sweet, sour and spicy dish that is popular in the Konkan region. Peeled, whole mangoes are cooked with jaggery and perked up with a mildly-spiced coconut paste. The tempering of mustard seeds and red chillies is very important to get the characteristic taste of this dish.
In regions like Mangalore, this dish is called Mango Sasav, where sasav means mustard. That tells how important the little seed is, to get the authentic flavour and aroma of this dish.
Serve with rotis and rice .
Also do try other
Mango Sasav, Mango in Coconut Curry recipe - How to make Mango Sasav, Mango in Coconut Curry
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
To Be Blended Into A Smooth Coconut Paste ( Using 1/2 Cup Of Water)
1 1/2 cups freshly grated coconut
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
6 curry leaves (kadi patta)
1 tsp chilli powder
Other Ingredients
4 ripe peeled alphonso mangoes
1/2 tsp turmeric powder (haldi)
2 tbsp chopped jaggery (gur)
salt to taste
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli , broken into pieces
10 curry leaves (kadi patta)
- Method
- Combine the mangoes, turmeric powder, jaggery, salt and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Cover with a lid, mix well and cook on a medium flame for 15 minutes, while stirring occasionally.
- Add the prepared coconut paste, little salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside.
- Heat the oil in a small non-stick pan, add the mustard seeds, kashmiri dry red chilli, curry leaves and sauté on a medium flame for few seconds.
- Add the tempering to the prepared mango gravy and mix well.
- Serve hot.
| Energy | 250 cal |
| Protein | 1.8 g |
| Carbohydrates | 16.8 g |
| Fiber | 5.2 g |
| Fat | 19.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 582.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 3.6 mg |
| Folic Acid | 4.7 mcg |
| Calcium | 13.8 mg |
| Iron | 1.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 5.2 mg |
| Potassium | 41 mg |
| Zinc | 0.1 mg |
It is mango Sasam .. not Sasav .. nice to see Manglorean recipes cheers
I had brought mangos which looked ripe from outside but were a little sour....so I made this recipie with...it tasted really good with tawa rice
Tangy, spicy and sweet.Loved the mild flavour of mustard.The fresh coconut gives taste and bulk to the dish.