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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