Wednesday, September 12, 2007

GUESS WHAT???

This is a typical goan dish can anyone guess what it is ? Pls write to me if you know what it looks like i am sure a goan will be able to give a right answer i will be writing about it tommorow so i will give all my friends one day...


AMBAADYACHE SAANSAV

Hi
I was overwhelmed to receive so many comments and replies, thanks friends for reading my blog regularly and commenting on my blog.
I am very happy to tell you that most of you were right or should I say partly right . The dish was indeed saansav but, it was not mango , ghotaa or ambya saansav but ambadyache saasav. I also know that it would be difficult to identify the mango or ambado from the photograph,so I give all my friends FULL POINTS!!!!!!


AMBAADE BEFORE THEY ARE COOKED
Hog plums or amaade as they are called in goa are used as a souring agent for veg or fish curries. I will name the common curries done.
Ammadyachi udadmethi
Amade ghalun sungtache human
Amadyacho ross
Amadyache sasav

And it’s the last one that I am going to post about today.
Amabade or hogplums are available seasonally in Mumbai usually during the months of August, September, and October. We make this chutney whenever we get some fleshy hog plums in the market .The main ingredient for the consistency is the pulp or the flesh of the hog plums.

AMBADYACHE SAANSAV OR CHUTNEY

INGREDIENTS

10 small hog plums
½ cup grated coconut
1 tsp red chili powder or 2 whole dry red chilies
1 tsp Jaggery
1 tsp mustard seeds roasted
½ tsp turmeric powder, which is optional.
Salt to taste.

METHOD

Cook the hog plums in a cooker for 2 whistles
Cool and press out the flesh of the plums
Grind together coconut, chilipowder, and gul
At the end add the roasted mustard seeds and give just one swirl for the mustard seeds to get crushed , but they should not mix completely with the coconut they should remain a bit grainy.
Add the above mix to the ambade and mix with your hands.
You get a thick consistency; if you feel it’s too dry add some water.
Your hog plum chutney is ready.




14 comments:

Raaga said...

looks like sasam :-)

Nupur said...

Is it a typical Goan egg curry??

Happy cook said...

Is it a dish with potatoe??

Anonymous said...

Hi Mahek,

This looks like the delicious sweet and tangy mango sasav. I love your blog for its authentic goan recipes and yummy pictures.

Regards,
Namita.

SamtAkshai said...

I think it is 'Ambya sasame'

Hope I am correct!!!

TBC said...

Vindaloo? If I am correct, will you give me a prize? ;-)

Manjula said...

Looks like Ripe Mangoes in coconut-mustard sauce called Ambe Sasam in Konkani. Am I right?

Supriya said...

you didnt say what the winning prize is...:)...anyways heres the answer: sasav
made using "ghotan" ( small mangoes)...

Suganya said...

kofta?

Cynthia said...

Well I am not sure of any of the names... but there is a fritter made of a seasoned and spiced split-peas batter and then curried with some of the same mixture from the batter. Gosh, I know it sounds confusing :) forgive me. :D

rukhsana said...

Hi mahek,
Answer: sasav (mango curry) generally made with raiwal mangoes in which mustard seeds is one ingredient!! Whats the prize for guessing??? :))
Well, I am a half goan and half maharashtrian girl and have been in Goa all my life. I got married recently(thats why i m reading food blogs) and have come to the US. All of ur recipes are great and remind me of back home.
R. Sathe.

Anonymous said...

hi
this dish is sansaav made with mangoes. am I right?

varsha

Supriya said...

oh! ambade...aee this is cheating,you cant put blurry pictures...:)
btw,please post the recipe of khatkhate....i want o make it for ganesh chaturthi

Sharmi said...

very yummy and delicious looking!! must be divine.