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Pineapple Sasime

A Mangalorean side dish with fresh pineapple, coconut and mustard seeds, finished with an optional coconut oil tempering.
Print Recipe
Course Side Dish
Cuisine Mangalorean

Ingredients
  

Fruit

  • 1½ cups Chopped pineapple or ripe mangoes and/or black grapes

To grind

  • ¾ cup Grated coconut
  • 1 tsp Mustard seeds
  • 2–3 Byadagi chillies
  • Tamarind marble-sized if the fruit is sour, otherwise lime-sized
  • Jaggery optional, only if the fruit is not sweet enough
  • Salt to taste
  • Filtered water as needed for grinding

Optional tempering

  • 1 tbsp Coconut oil
  • ½ tsp Mustard seeds
  • 1 Byadagi chilli
  • 1 sprig Curry leaves

Instructions
 

Method

  • Chop the pineapple or other fruit of choice.
  • Grind the coconut, mustard seeds, Byadagi chillies, tamarind, optional jaggery and salt with filtered water to make a paste. This paste is not cooked. Adjust the tamarind and jaggery to suit the tartness and sweetness of the fruit.
  • Mix the ground paste into the chopped fruit.
  • If using the tempering, heat the coconut oil in a small pan. Add the mustard seeds, Byadagi chilli and curry leaves to make the tempering, then finish the sasime with it.

Notes

Prepare close to serving time, around 30 minutes before serving.