Pineapple and Mango Sasam is a vibrant and refreshing dish that captures the essence of tropical flavors in every bite. This delightful combination of diced pineapple, mango, and halved grapes is complemented by a spicy coconut masala, infused with mustard seeds and fried red chilies. The addition of jaggery adds a touch of sweetness, while green chilies provide a subtle heat. Topped off with a fragrant tempering of mustard seeds and curry leaves, this dish is a harmonious blend of sweet, spicy, and aromatic notes. Perfect as a side dish or a light snack, Pineapple and Mango Sasam is sure to transport your taste buds to a tropical paradise.

- 1 cup fresh pineapple, diced
- 1 cup fresh mango, diced
- 1 cup grapes, halved
- 1 cup grated coconut
- 2 fried red chilies
- 2 teaspoons mustard seeds
- 2 green chilies, finely chopped
- 2 tablespoons jaggery
- Salt to taste
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 2 sprigs curry leaves


1. Prepare the Fruits:
- In a large mixing bowl, combine diced pineapple, mango, and halved grapes.

2. Mix with Fruits:
- Add the freshly ground masala to the mixed fruits in the bowl.
- Add chopped green chilies, jaggery, and salt to taste.
- Mix everything thoroughly until well combined and keep aside .

3. Make the Coconut Masala:
- In a mixer or blender, add grated coconut, fried red chilies, and mustard seeds.
- Grind them into a coarse paste. Add a little water if needed to facilitate grinding.

4. Prepare the Tempering:
- Heat oil in a small pan over medium heat.
- Add mustard seeds to the hot oil and let them splutter.
- Add curry leaves and fry for a few seconds until they turn crisp.
- Remove from heat.

5. Temper the Dish:
- Pour the prepared tempering over the mixed fruits and masala in the bowl.

6. Final Touch:
- Give everything a gentle mix to evenly distribute the tempering.

7. Serve:
- Transfer the Pineapple and Mango Sasam to a serving dish.
- Enjoy it as a refreshing and flavorful

About Rovena Fernandes

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