MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sasam Salad
Categories: Indian, Salads
Yield: 1 Serving

MMMMM------------------------CASHEW CREAM-----------------------------
1 c Cashew
1 ts Garlic
2 ts Lemon juice
2 1/2 ts Jaggery; grated
3 tb Olive oil
3 tb Water; chilled
Salt; to taste

MMMMM----------------------COCONUT CHUTNEY---------------------------
1 1/2 c Coconut; grated
2 Kashmiri chili
2 1/2 ts Jaggery; grated
1/2 ts Fennel seeds
1/2 ts Cumin seeds
1 ts Mustard seeds
1/2 ts Amchur powder
Rock salt; to taste

MMMMM---------------------------SALAD--------------------------------
3 tb Pineapple; medium diced
3 tb Pear; medium diced
5 Green grapes; up to 6;
-halved
5 Black grapes; up to 6;
-halved
2 tb Pomegranate seeds
2 tb Coconut chutney
3 tb Cashew cream
2 tb Kohlrabi; medium diced
2 tb Cashew; toasted, crushed
2 Mint leaves; up to 3

For the cashew cream, start by soaking the cashew in room temperature
water for two hours.

In a mixer-blender grind all the ingredients for the cashew cream,
except olive oil, until a fine paste forms.

Once a fine paste forms, gradually add the olive oil to the
mixer-blender until the sauce becomes fluffy. Season with salt as
required.

For the coconut chutney, start by dry roasting Kashmiri chilli,
fennel, cumin, and mustard on slow flame until fragrant.

Spread the roasted ingredients on a tray to cool, and then crush in a
mortar pestle with a pinch of rock salt until they make a fine powder.
Alternatively you can blend it into a powder with a blender as well.

Pulse grind the grated coconut in the mixer-blender until coarse, and
then add in the spice powder mix. Mix the two components well.

For the salad, season the diced fruits and vegetables with salt in a
bowl, and mix it with the coconut chutney.

To plate, spread a big dollop of the cashew cream onto a bowl,
followed by the diced fruit. Garnish with toasted cashews and mint
leaves.

Slow Tide, a contemporary shack in Goa, celebrates the vibrant
commune of Anjuna and its breathtaking views of the Arabian Sea.
Situated at the beachfront, it offers a contemporary take on the
renowned shacks in the region, and draws inspiration from
time-honoured local goan favourites, as well as beloved dishes and
flavours endemic to the Western Coast of India. The menu at Slow Tide
changes with the season; they offer food made with seasonal
ingredients, and feature produce grown in Goa in a diverse set of
dishes.

Recipe by Slow Tide Food Shack

Recipe FROM: <https://thelocavore.in/2024/03/04/sasam-salad/>

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