Phanna Sasam
Veg
The Saraswat mustard-coconut-curd sauce — fresh coconut, mustard seeds, green chilli, and a small amount of yogurt ground together into a smooth, white, creamy paste with a distinctly sharp, pungent mustard character. Tossed with cooked vegetables, raw cucumber, raw mango, or banana flower to make a refreshing, mildly pungent side dish that balances the heavy coconut curries on the Saraswat plate. The sasam technique is unique to Saraswat cooking; no other coastal community uses raw mustard-coconut-curd as a sauce for vegetables. Made at room temperature, never cooked; the raw mustard's heat softens slightly after resting.
Cuisines
Mangalorean
Udupi
Saraswat
Goan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Mango , raw, peeled and diced |
|
1 cup | Jaggery , grated |
|
1 cup | Water |
|
1 tablespoon | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
2 | Red Chili , dried |
|
5 leaves | Curry Leaf |
|
1 teaspoon | Salt |
|
1 cup | Coconut , fresh, grated |
Instructions
- 1 In a pan, add the diced raw mango, jaggery, and water. Cook on medium heat until the mango is soft and the jaggery is dissolved.
- 2 In a separate small pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter.
- 3 Add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds until fragrant.
- 4 Pour the tempering over the cooked mango-jaggery mixture and mix well.
- 5 Add salt and grated coconut to the mixture. Stir well to combine all the ingredients.
- 6 Simmer the mixture on low heat for a few minutes until it thickens slightly.
- 7 Remove from heat and let it cool before serving.
Tips
Adjust the amount of jaggery based on the sourness of the mangoes for a balanced sweet and tangy taste.