Ambade Sasam
A traditional Goan curry featuring tangy hog plums (ambade) in a unique sweet and pungent gravy made from coconut and mustard seeds. This dish is a delightful explosion of sweet, sour, and spicy flavors.
For 4 servings
Prepare and Cook the Hog Plums
- Wash the hog plums (ambade) thoroughly. Using a pestle or the back of a heavy knife, gently crush each one just enough to crack it open. This helps them absorb the flavors and release their tanginess.
- Place the crushed ambade in a medium pot with 1 cup of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the ambade are soft and tender. Do not discard the water.
Grind the Masala Paste
- While the ambade are cooking, combine the grated coconut, mustard seeds, dried red chillies, and turmeric powder in a grinder or blender jar.
- Add approximately 1/4 cup of water and grind to a smooth, fine paste. Use short pulses to avoid overheating the mustard seeds, which can make them bitter.
Combine and Simmer the Curry
- Once the ambade are tender, pour the ground masala paste directly into the pot with the ambade and their cooking water.
- Add the grated jaggery and salt. Stir gently to combine all the ingredients.
- If the curry appears too thick, add up to 1/2 cup more water to achieve your desired gravy consistency.
- Bring the curry to a gentle simmer over low heat. Do not let it come to a rolling boil, as this can make the mustard bitter and cause the coconut to split.
- Cook for 5-7 minutes, stirring occasionally, until the raw smell of the masala disappears and the flavors have melded.
Rest and Serve
- Turn off the heat and let the curry rest for at least 15-20 minutes before serving. The flavors will deepen and intensify as it sits.
- Serve the Ambade Sasam warm as a side dish with steamed rice, dal, and other Goan preparations.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Lightly crushing the ambade is a crucial step to ensure they release their maximum tangy flavor into the curry.
- 2When grinding the masala, use short pulses. Over-grinding mustard seeds can release bitter compounds and spoil the taste.
- 3Never boil the curry vigorously after adding the coconut and mustard paste, as it can cause it to split or become bitter.
- 4The amount of jaggery can be adjusted depending on the sourness of the hog plums and your personal preference for sweetness.
- 5If you cannot find ambade, you can substitute them with tart green mangoes or starfruit (carambola), though the authentic flavor will differ.
- 6This curry develops more flavor as it sits, so it's a great dish to make a day ahead.
- 7For a richer flavor, you can lightly toast the dried red chillies in a dry pan for 30 seconds before grinding.
Adapt it for your goals.
Ingredient Substitution
If hog plums (ambade) are unavailable, you can use 1 large tart green mango, peeled and cubed. The cooking time for mangoes might be shorter, around 8-10 minutes.
Flavor AdditionFlavor Addition
For a different flavor profile, add a small piece of tamarind (about the size of a marble) while grinding the masala, and reduce the jaggery slightly to balance the sourness.
Protein AdditionProtein Addition
To make it a more substantial dish, you can add 1 cup of boiled chickpeas or black-eyed peas along with the ambade in Step 3.
Why this is on our healthy list.
Rich in Antioxidants
Hog plums, turmeric, and mustard seeds are packed with antioxidants that help combat oxidative stress and protect the body's cells from damage.
Digestive Aid
The spices used, particularly turmeric and mustard, are known in traditional medicine to stimulate digestion and can help in maintaining a healthy gut.
Source of Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body and brain.
Anti-inflammatory Properties
Curcumin, the active compound in turmeric, is a potent anti-inflammatory agent that may help reduce inflammation in the body.
Frequently asked questions
Ambade Sasam is a traditional Goan vegetarian curry. 'Ambade' are hog plums, and 'Sasam' refers to mustard seeds. The dish features a unique sweet, sour, and pungent gravy made from a raw paste of coconut and mustard seeds.