Konkani Style Avnas Ambe Sasam Recipe: Fruit Salad with Coconut
Introduction
Delve into the vibrant culinary world of Konkan cuisine with this delightful Konkani Style Avnas Ambe Sasam, a refreshing fruit salad that beautifully combines the natural sweetness of tropical fruits with the rich flavor of coconut and spices. This dish, characterized by its unique balance of flavors, is a wonderful addition to any meal, especially when paired with traditional dishes like Kori Gassi and Neer Dosa. Perfect for a sunny Sunday lunch or a special gathering, this salad is not only delicious but also visually appealing, making it a feast for both the eyes and the palate.
Ingredients
To prepare this exquisite fruit salad, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Pineapple (chopped into cubes) | 1 medium-sized |
| Mango (ripe, chopped into cubes) | 1 |
| Green seedless grapes | 1 cup |
| Fresh coconut (grated) | 4 tablespoons |
| Dry red chili | 1 |
| Jaggery | 1 teaspoon |
| Mustard seeds | 2 teaspoons |
| Curry leaves | 1 sprig |
| Sunflower oil (for cooking) | As needed |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 120 |
| Total Fat | 4g |
| Saturated Fat | 2g |
| Carbohydrates | 20g |
| Fiber | 3g |
| Sugar | 12g |
| Protein | 1g |
Preparation Time
- Preparation Time: 10 minutes
- Cooking Time: 5 minutes
- Total Time: 15 minutes
Servings
- Servings: 4
Instructions
Follow these steps to create your Konkani Style Avnas Ambe Sasam:
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Fruit Preparation: Begin by thoroughly washing and chopping the pineapple, mango, and grapes into medium-sized cubes. Ensure the fruits are fresh for the best flavor.
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Making the Coconut Mixture: In a blender or food processor, combine the grated coconut, jaggery, mustard seeds, and the dry red chili. Grind this mixture into a coarse paste. This blend is the heart of your salad, imparting a unique flavor profile.
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Cooking the Coconut Mixture: In a kadai or a frying pan, heat a tablespoon of sunflower oil over medium heat. Once the oil is hot, add the ground coconut mixture and stir well. Next, add the chopped pineapple to the kadai and mix everything together, allowing the pineapple to absorb the flavors of the coconut mixture. Cook for about 2-3 minutes.
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Adding the Remaining Fruits: After the pineapple is well mixed with the coconut blend, add the chopped mangoes and grapes into the kadai. Gently toss the fruits with the coconut mixture, ensuring that all pieces are coated evenly. Once combined, turn off the heat.
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Tempering: In a small kadai, heat a little sunflower oil (about 1 teaspoon) over medium heat. Add the mustard seeds and let them splutter for a few seconds. Then, add the curry leaves and allow them to crackle for 2 seconds. This tempering will add a delightful aroma to your fruit salad.
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Finishing Touches: Pour the tempering over the fruit salad, giving it one final toss to distribute the flavors.
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Serving: Serve the Konkani Style Avnas Ambe Sasam immediately, either as a side dish or a light dessert. For a complete meal, pair it with Kori Gassi (a spicy chicken curry) and Neer Dosa (a soft, thin rice crepe).
Conclusion
The Konkani Style Avnas Ambe Sasam is more than just a fruit salad; it’s a celebration of flavors and textures, embodying the spirit of coastal Konkan cuisine. This dish not only offers a refreshing taste but also showcases the vibrant colors of the ingredients, making it an eye-catching addition to your dining table. Enjoy this delightful salad as a part of your next family gathering or as a special treat for yourself!
