Sasam | Delightful Summer Salad of Konkan by Chef Ranveer Brar | India in 21 Recipes | Victorinox

coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Unsweetened flakes are lower in calories and easier to find.

mustard seeds

🥗Healthier: black sesame seeds

💰Cheaper: yellow mustard seeds

Black sesame seeds add flavor and are often less expensive.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without the heat.

onion

🥗Healthier: shallots

💰Cheaper: leeks

Shallots offer a milder taste while being more affordable.

Prepare the dressing by mixing fresh grated coconut with Tamarind pulp, jaggery, soaked black mustard, chili powder, and salt.

Use the water from the coconut to make a paste of the dressing ingredients.

Optionally, add coconut milk to the paste if needed.

Cut mangoes and pineapples into pieces for the salad.

Combine the fruits with a little salt and let them sit for 15 minutes to extract juices or mix with the dressing and let sit for at least an hour.

Temper the salad with asafoetida and fenugreek before serving.

Cook the mangoes in a curry with the same masala and serve warm with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens