Aambya Saasav is a traditional mango curry from the NKGSB cuisine of Karwar. This community uses coconuts, jaggery, dry red chillies and corriander seeds in their daily cooking.
The North Kanara Gaud Saraswat Brahmins eat a lot of fish, as well as seasonal vegetables and fruits. A variety of kadis (Kadhis) and taambolis using coconuts and tender leaves of particular leaves can be found in this cuisine. Similarly, curries cooked with coconuts and fruits, especially with mangoes and raw mangoes, which are even added to the Sungta Aambat (Prawn Curry) are a major part of their daily cooking.
One such delicious curry is Aambya Saasav. This is a unique curry which requires no cooking at all, except the roasting of the mustard seeds. This curry is made using a particular variety of mango, known as Ghotaa. These mangoes are used for the curries and have a different flavour from the other available varieties of mangoes.
For some more delicious dishes, do take a look at the following recipes too….
Here’s the recipe for Aambyaa Saasav….
Prep Time : 15 min
Serves : 4
- 4 Ghota
- 1 cup Coconut
- 4-5 Dry Red Bedgi Chillies …. Deseeded
- 3/4 tsp Mustard Seeds
- 1 1/2 tbs Jaggery….To be adjusted
- Salt to taste
- To make the Aambyaa Saasav, thoroughly rinse all the mangoes and drain well.
- Cut off a small round disc from the stem part and discard it and peel the mangoes.
- Collect all the peeled mangoes in one bowl and the peels in another bowl and add a few tablespoons of clean water to the peels.
- Slightly smash the peeled mangoes with your fingers in the bowl itself.
- Smash the peels in the water with your fingers and squeeze them.
- Collect the squeezed juice in the same bowl and discard the well squeezed peels.
- Add this juice to the peeled mangoes and set aside.
- Heat a small kadhai and add the mustard seeds to it. Stir till they splutter.
- Immediately transfer them to a small bowl and do not let them burn.
- Grind together, the grated coconut, dry red bedgi chilles and the roasted mustard seeds using water as required to get a smooth paste.
- Add this paste to the peeled mangoes and some water (approx 1/2-3/4 cup) to get a medium thick gravy.
- Add salt to taste and give it a good mix. Check the seasoning and the sourness of the curry.
- Add the jaggery, adjusting according to the sourness of the ghotaa and smash it well to incorporate it into the curry.
- Mix well and serve this delicious and nutritious Aambyaa Saasav with some steamed rice.