By far, one of the easiest mango dishes to make. It is sweet and spicy at the same time and contrary to popular belief, this dish is not dessert. It is a side dish that is eaten along with the meal.
The name is derived from the main ingredient, sasam, or mustard. Since my father didn’t like the pungency of raw mustard seeds, Amma started making it by omitting them. It tastes as good either way. If you like the taste of mustard, do add a teaspoon of mustard seeds while grinding the paste.
2 big ripe mangoes
2 tbsp grated jaggery
Salt to taste
To be ground to a paste:
½ cup scrapped coconut
2-3 red chillies
1 tsp Mustard seeds (Optional)
Wash the mangoes and peel them. Put the peels in a bowl with a little water. Cube the mangoes and put the seeds in the bowl, along with the peels. Extract as much juice as you can. Place the cubed mangoes in a bowl and add the jaggery and salt. Allow it to marinate a bit. Add the juice extracted.
Grind the ingredients for the paste. Add this to the mangoes and mix well. Chill and serve.
This dish is also made with pineapple or mixed fruit (apple, orange, mango, banana, grapes, pineapple).
This is my entry to the AFAM event hosted by Deepa of Recipes N More.