Avanasa Saasam is a traditional GSB Konkani festive dish prepared during weddings and special occasions. Avanasa means pineapple, saasam means mustard seeds. This unique curry is not cooked and combines juicy pineapple cubes with jaggery and a fresh coconut–mustard paste, finished with an aromatic coconut oil tempering. The result is a beautiful balance of sweet, tangy and mildly spicy flavours.
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In a bowl, combine pineapple cubes and orange slices with grated jaggery. Mix well and allow it to rest for a few minutes so the jaggery melts slightly and coats the fruits.
Grind grated coconut, mustard seeds, Byadgi red chillies, rock salt and water to make a smooth paste.
Add this coconut paste to the marinated pineapple mixture and mix gently.
Heat coconut oil in a small pan. Add mustard seeds and let them splutter.
Add curry leaves and a pinch of asafoetida. Pour this tempering over the sasam and mix lightly.
Serve fresh with hot steamed rice and dal.
Use ripe but firm pineapple for the best sweet and tangy flavour.
Adjust jaggery depending on the sweetness of the pineapple.
Adding orange slices gives the dish a traditional festive touch.
Grind the masala paste finely.
Can I skip the orange slices?
Yes, orange slices are optional but they add a traditional festive touch to the dish.
What type of pineapple should I use?
Use ripe but firm pineapple for the best sweet and tangy flavour.
Can I adjust the sweetness of the dish?
Yes, you can adjust the amount of jaggery depending on the sweetness of the pineapple.
What is the best way to serve Avanasa Saasam?
It is best served fresh with hot steamed rice and dal.
Can I use regular red chillies instead of Byadgi chillies?
Yes, but Byadgi chillies are preferred for their mild heat and vibrant colour. So it may vary if you use some other red chilli.
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