Nonche Ambya Sassam(Salted Mango  Dish)

This is a chutney used as a side dish with rice.

Nonche Ambya Sassam

Nonche Ambya Sassam


salted mangoes-1(small),

coconut scrapings-1cup(heap),

Red chillies-2(lightly fried in oil),

mustard seeds-1 1/2tsps,

coconut oil-1tsp,

curry leaves-a few,

Salt to taste(only if necessary, as the mango is already salted).


Cut the mangoes to small pieces.

Grind with coconut, chillies and 1/2tsp of mustard to a fine paste.

Add sufficient water to grind to make it to the required consistency.

Season with the remaining mustard and curry leaves in coconut oil.



This is a wholesome breakfast in many South Indian homes. It is also very convenient to prepare, when guests are around.

For Puris.


Whole wheat flour(atta)-2cups,

salt-to taste,

oil for frying.


Mix atta and salt and make a tough and hard dough.

Apply little oil and knead well and keep aside for 15 mts.

Heat oil in a pan.

Roll out puris on a flat wooden surface. .

Deep fry them, one by one.

Fry both sides on getting golden brown.

Puris are ready.

For Masala.




green chillies-4,

ginger-1″ piece,


chana dal-1tsp,

mustard seeds-1tsp,

turmeric powder-1/4tsp,

curry leaves-a few,

corriander leaves-2tbsps(cleaned and chopped),

salt to taste,



Cook the potatoes.

Mash them well.

Cut onions into pieces.

Cut the chillies and ginger to small pieces.

Heat oil in a pan, add mustard seeds and when it flutters, add the chana dal and saute a little to golden brown.

Add the onions, chillies, ginger and turmeric powder.

Cook for 5 mts on a low flame.

Add chopped tomatoes and a cup of water along with salt and cook for 5 more mts on medium flame.

Add the mashed potatoes and mix well.

Add more water, if necessary, to get one’s own required consistency.

Boil well and remove from flame.

Add chopped corriander leaves and mix well.

The masala is ready.

Ghorya Upkari(Raw Jackfruit Curry).

This curry can be used as a snack with tea/cofee or any other drink.


raw jackfruit(de-seeded)-250gms,

mustard seeds-1tsp,

red chilly flakes-1tsp,

salt to taste,

coconut oil-2tsps.


Cut the bulbs into medium size pieces.

Heat oil in a pan.

Add mustard and when it splutters, add the chilly flakes and the jackfruit pieces along with salt.

Sprinkle little water and mix well.

Bring the flame to low and cook till they become soft.

The cooking will be fast, as the bulbs are tender and soft.

The curry will be ready in  few mts.


A recommended drink along with this curry is the coffee prepared, using coffee powder, jagerry, dhania powder and ginger powder. Boil all these items together with water and filter it. The coffee is ready.


This is a side dish, in which the root vegetables are fried and used in the preparation of a side dish. Suran(yam) and kaachil(a root vegetable similar to suran) are used for this preparation. They are de-skinned, cleaned, sliced and deep fried and added to the gravy.


tur dal(cooked)-1cup,

suran or kaachil–250gms(de-skinned,cleaned, sliced and cut to small flat pieces),

coconut scrapings-1cup,

red chillies-4,

turmeric powder-1/4tsp,

sol-1 small piece,

mustard seeds-1tsp,

methi seeds-1/8tsp,

urid dal-1tsp,

oil for frying,

salt to taste,

curry leaves-a few.


Cook the dal.

Deep fry the suran/kaachil pieces to a crisp texture.

Prepare the masala by grinding coconut, chillies and turmeric to a smooth texture.

Boil the masala for 5 mts in a flat-bottomed vessel, after adding salt, sol and sufficient water to make the gravy.

Add dal and boil for another 2 mts.

Remove from flame and add the fried suran/kaachil pieces and mix.

Season with mustard seeds, methi seeds, urad dal and curry leaves in little oil.

Mix well. The curry is ready.

Bikkand Ani Nonche Ambya Humman(Jackfruit Seed & salted Mango Curry).

Jackfruit seeds are available in plenty during summer.A simple preparation using this is given below.


Jackfruit seeds-250gms,

salted mango-1(medium)’

chilly flakes-1tsp,

mustard seeds-1tsp,


coconut oil-2tsps,

salt to taste.(only if necessary. Salted mango has  plenty of salt in it)


Cut the mango into pieces.

Remove the white outer skin of the seeds and soak them in water for 2hrs.

Then using a knife, scrap off the brown skin.

Cut the seeds into small pieces.

Heat oil in a pan, add mustard seeds.

Once it flutters, add the chilly flakes and the cut seeds.

Add sufficient water and salt and cook  on a meduim flame till the seeds are well cooked.

Add the mango pieces and cook for another 2 mits.

Remove from flame and the curry is ready.

Th curry is of  semi gravy texture.

Chouli Ani Nonche Ambya Ghassi(Chouli Beans And Salted Mango Curry)

Konkanis make use of the salted mangoes during off season. These salted mangoes are good sustitutes for the sour taste and can be used in many hot and spicy curries. This gives a good taste too.


chouli beans/lobia(pulse)-200gms,

salted mango-1 small,

red chillies-5,

turmeric powder-1/4tsp,

coconut scrapings-1cup,

mustard seeds-1tsp,


oil-2tsps(preferably coconut oil),

curry leaves-a few,

salt to taste.(Salted mango already has salt in it)


Cook chouli to a soft texture(Soaking it in water for an hour hastens cooking).

Grind masala with coconut, chillies and turmeric powder to make a smooth paste.

Boil the masala for 5mts, adding little water.

Then add the cooked chouli and mango cut into pieces, along with the requisite quantity of salt and cook for few mts more.

As the mango has salt content in it, additional salt has to be added very carefully.

Remove from flame and season with mustard, jeera and curry leaves in oil.

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