AMBADDE SANSAV

Sansav is a classic Goan Saraswat Hindu dish. It captures all three elements of sourness, spice, and sweetness wonderfully. You would find this dish in almost every home during festivals. Its uniqueness is that it is made with seasonal ingredients. In summer, you would see mangoes being used. This time of the year is for ambadde; at other times, one would see pineapple being used.

Ambadde (Hog Plum) Sansav Serves 4

Ingredients

8 ambadde peeled and salted 1 coconut scraped 7-8 Kashmiri chillies 8-10 black peppercorns 100 gms sugarcane jaggery 1 tsp mustard seeds Pinch asafoetida 1 tbsp oil

1.In a cooking vessel take the ambadde, 1 cup water, sugarcane jaggery and cook till the ambadde is done.

2. Grind coconut, pepper, and chillies to a paste. This should be medium ground (coarse).

3. In another vessel, heat oil, add mustard with the asafoetida, and splutter mustard.

4. Add the ground spice paste. Then add the ambadde along with its soaking liquid and cook well. Adjust salt, spice, and sweetness to your taste.

Sansav is enjoyed with rice, panpolle, or puris.

This recipe has been authored by Crescy Baptista, Partner at The Goan Kitchen, Margao. Crescy runs the restaurant along with her business partner Oliver Fernandes. The restaurant is nurtured by Crescy and Oliver’s deep love for Goan food. It is a platform that preserves and presents Goan food, from traditional festive to desserts to Goan goodies.

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