Pineapple and Mango Sasav- an Heirloom Recipe

Serves 4 to 6, as a side dish

 I chuckle as I write that this serves 4 to 6, as a side dish. Well it is supposed to. It is like a raita in Indian meals. But this is such a favorite at parties, that no matter how big a bowl of Sasav I make, it is gone in a few minutes. Word spreads that Sasav is on the menu 🙂

It is such a simple dish to make, really. But when the ambrosial mango and pineapple combine with the coconut, chili powder and mustard seeds, it creates an explosion of flavors! With great tasting fresh pineapple and mangoes in the market now, I thought this would be a good time to share this recipe.My twist to this ancestral recipe was to add a little diced apple because I like the little crunch it adds to the texture of the dish. The key to this dish is finding the ripe, juicy fruit. If not, you may have to add a little sugar and lime juice to balance the flavors.

So a little about Sasav. I believe the word comes from ‘sasam’ which means mustard seeds in Konkani. This dish comes from the coastal region of Konkan, where mangoes, pineapples and coconuts are so plentiful. Adding the mustard seeds not only gives the dish a delectable pungent flavor, but also adds so many health benefits. Mustard seeds are said to help with cholesterol, insulin and brain health. Plus the mustard seed plant is a crucifer, the same family as kale, broccoli and brussel sprouts. I am always impressed by the genius of our ancestors in putting together certain spice and food combinations, aren’t you? There are so many of these great examples all across the globe, in so many different cuisines! Hmmm…food for thought….but lets get back to the food first:) So here are the ingredients for the Pineapple and Mango Sasav.

Ingredients-

• ¼ cup grated fresh coconut. I defrosted and used the frozen grated coconut.
• ¾ teaspoon black mustard seeds, dry roasted. I used the dark reddish brown mustard seeds.
• ½ teaspoon red chili powder, or to taste
• 1 big juicy, ripe mango or 2 medium ones, cut into chunks and the flesh around the seed pulped
• 1 cup fresh pineapple chunks. Choose a juicy, ripe pineapple too.
• 1/2 apple, cut into smaller dice
• sea salt to taste

To make the Sasav-

1. Grind to a fine paste  the coconut, roasted mustard seeds and the red chili powder.

   

2. Add to the rest of the ingredients, mix and serve!

See how easy it is? But the taste will bowl you over !Plus this is a ‘no cooking required’ recipe! I am taking this to Angie’s Fiesta Friday. Come join the party and check out the amazing talent there.

Love,

Sandhya