How to make Pineapple Sasam -
A hot and tangy sasam sweetened with pineapple.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Pineapple (पाइनेपल/अनानास), Oil (ऑइल)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Pineapple Sasam checkout Manglorean Pineapple Curry, Indonesian Pineapple Curry, Pineapple Curry, Ananas Menaskai . You can also find more Main Course Vegetarian recipes like Beancurd With French Beans And Hoisin Sauce Achari Aloo Soya Kheema Matar Turai aur Tamatar ki Sabzi
Pineapple Sasam Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Pineapple Sasam Recipe
Pineapple cubed 1 cup
Oil 2 tablespoons
Dried red chillies 4
Green chilies 2
Mustard seeds 1 tablespoons
Scraped coconut fresh 1 cup
Turmeric powder 1/4 cup
Jaggery (gur) grated 2 tablespoons
Salt to taste
Curry leaves 7-8
Coconut milk 1/2 cup
Method
Step 1
Heat 1 tbsp oil in a non-stick pan. Add 2 broken dried red chillies, broken green chillies and sauté for a minute. Add 1 tbsp mustard seeds and let it splutter.
Step 2
Grind the sautéed chillies and mustard seeds alongwith scraped coconut to a coarse paste. Add turmeric powder and some water and grind again.
Step 3
Heat jaggery in another non-stick pan. Add 1 cup water, mix and let the jaggery melt. Add pineapple, prepared paste and salt, mix and cook for 3-4 minutes.
Step 4
Heat remaining oil in another non-stick pan. Add remaining mustard seeds, remaining broken dried red chillies and sauté till mustard seeds splutter. Add curry leaves and switch off heat.
Step 5
Add pineapple mixture and coconut milk, switch on heat, mix and cook for a minute.
Step 6
Serve hot.
Nutrition Info
Calories : 1543 Kcal
Carbohydrates : 99 gm
Protein : 12.8 gm
Fat : 121.7 gm
Other : Iron- 30mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
