Pineapple Saasive | Ananas Sasam (No Cook Method)
Prep time: 5 mins | Cook time: Nil | Serves 2-3
- 3-4 small slices (rings) of fresh pineapple (about 1-1/2 cups of pieces) * see notes
- pinch of salt, to taste
For the masala:
- 3/4th cup grated coconut
- 1/2 teaspoon mustard
- 3-4 tablespoons jaggery (adjust according to the sweetness of the pineapple)
- 4-5 long dry red chillies (preferably Byadge variety), de seeded if you wish
1. Cut the pineapple into small pieces and place them in a bowl
2. Lightly fry the chillies in 2 teaspoons of oil till you get a nice aroma, take care not to burn them
3. Using 1-2 tablespoons of water, grind the fried chillies along with the grated coconut, mustard and jaggery to a fine paste
4. Transfer the ground paste into the bowl of pineapple, add a pinch of salt and mix well.
5. Serve as a side dish to rice and curry.
1. If you are unable to find fresh pineapple then buy the one which is packed in natural, unsweetened juice and not sweetened juice or sugar syrup. Drain the liquid before using, refresh the slices in plain water before using.
2. This is a no cook method, so it won’t last for long so make a small batch and finish it up on the same day. It may not taste very good the next day even if it has been refrigerated.
3. If you wish you may season the saasive with mustard and curry leaves but the traditional method is a no cook/no fire method – just grind, mix and eat!
4. Try to make this at least 10-15 mins before serving as it helps the pineapple pieces to absorb all the flavours