Happy 2007. In my grand parents place I had tasted something called aambe sasam which was being made with ripe mangoes (infact there are 2 different varieties, one boiled masolu and one raw masolu). It’s made with red chillies instead of green chillies. Sasam means Rai (mustard seeds) and the name for the dish comes because of the use Mustard seeds in the masolu. Grind grated coconut, red chillies, Tamarind and mustard seeds (very little for flavor). To the grind paste add jaggery depending on the taste and ripeness of mango. Remove the skin of mango and drop in this masolu. Tastes heavenly.

In my GP’s place they get small variery of mango, which I find here in California once in a while. Alphonso is not a good choice for this dish. Also if you want to boil the gravy, use very little grated coconut and make a very fine paste. The boiled variety is much thinner in consistency and you can squeeze couple of over ripe mangoes to get base consistency instead of coconut paste.

Hope you publish and all can enjoy.
Take care

SS

Pelicano, as far as I know, we put bamboo shoots, lemons, raw jackfruit, mangoes and few other things in salt to preserve them for long. Never heard of papaya being preserved in that way.

Asha, yes, Kodkani river looks really beautiful during sunset. There is a small island across the river which is full of coconut trees. It is lovely.

Chitramami, didn’t bring them here. My brother took the picture in Bangalore .

VKN, I will send my entry soon. Searching for a suitable recipe.

Nandini, in Indian stores, a kind of reddish rice (from Kerala) is available. That tastes exactly like our ukdo tandul. Its called Rosametta or Palakadan matta rice.

A happy new year to u and good luck in all ur endeavors. This is a great recipe. My mom used the red chillies instead of the green ones… I love this sasam.. thanks for the post.

A