Pineapple sasav is very famous in Goa (India) which is a bland of coconut, mustard, and other spices. Ansache Sasav is very simple and quick to prepare and serve.
Ansache Sasav (Pineapple Sasav)Course: Veg SambarCuisine: IndianDifficulty: Medium
1 cup pineapple
1½ cup water, or as required
¼ cup tamarind juice
5 tsp jaggery / gud / bella
½ tsp turmeric / haldi
salt to taste
For Masala Paste:
2 tbsp sesame seeds / til / ellu
3 tsp oil
2 tsp urad dal
½ tsp methi / fenugreek seeds
6 dried kashmiri red chilli / lal mirch
few curry leaves
¾ cup coconut, fresh / desiccated
½ cup water
2 tsp coconut oil / any cooking oil
1 tsp mustard seeds
1 dried kashmiri red chilli, broken
few curry leaves
- Firstly, in a boil chopped pineapple with water for 10 minutes.
- Meanwhile, prepare the masala by dry roasting sesame seeds. Keep aside
- Furthermore, roast urad dal, methi, dried red chilli and curry leaves with a tsp of oil.
- Transfer to the blender.
- Additionally, add coconut and water.
- Blend to smooth paste. Keep aside.
- Now add in tamarind juice, jaggery, turmeric and salt.
- Mix well. Cover and simmer for 15 minutes.
- Now add in prepared masala paste and water as required.
- Adjust the consistency by adding more water of required.
- Simmer for another 10 minutes stirring occasionally.
- Boil till the colour of pineapple or ananas turns slightly blackish.
- Pour tempering over pineapple.
- Finally, serve pineapple along sasav with hot steamed rice.
- Firstly, boil on low flame for long time to get more rich flavors.
Additionally, adjust the sweetness, sourness and spiciness based on pineapple.
Furthermore, substitute with raw mango / bitter gourd to prepare with different flavors.
Finally, enjoy tangy, sweet and spicy pineapple or refrigerate for at least 3 days.