Kiwi Sasam

If you’ve ever tried Sasam, you know it’s one of the signature dishes of the Konkani cuisine from the coastal belt of Karnataka. Traditionally made with pineapples or ripe mangoes, Sasam is a delightful mix of sweet, tangy, and mildly spiced coconut paste, flavoured with mustard seeds.

In this recipe, I’m giving Sasam a fresh, modern twist by using kiwi. The tangy-sweet kiwi blends beautifully with the creamy coconut-mustard base, making this dish light, refreshing, and perfect for a summer lunch. It pairs wonderfully with plain rice and papad, and can be served as part of a festive meal or even as a unique side for gatherings.

Ingredients:

For the Masala:

• Coconut – ½
• Red chillies – 2
• Green chillies – 2
• Ginger – ½ inch piece
• Cumin seeds – ½ tsp.
• Mustard – 2 tsp.
• Turmeric powder – ½ tsp.
• Salt as needed

 For Sasam:

• Coconut oil – 2 tbsp.
• Asafoetida – a pinch
• Red chillies – 2
• Curry leaves – 8
• Kiwis – 5
• Sugar – 1 tsp.

Method:

• Grind the ingredients for the masala into a coarse paste and keep aside.
• Cut the kiwis into cubes and sprinkle with the sugar and a pinch of salt
• Heat the coconut oil in a pan add mustard seeds, asafoetida, curry leaves and red chillies. Allow the mustard to splutter.
• Add in the kiwi which are slightly sour and heat for a few minutes.
• Add in the masala paste and let it heat up thoroughly and switch off the stove.
• Your Kiwi Sasam is ready to serve.

Note:

• Use semi ripe kiwis for best results.