Phanna Sasam

The Saraswat mustard-coconut-curd sauce — fresh coconut, mustard seeds, green chilli, and a small amount of yogurt ground together into a smooth, white, creamy paste with a distinctly sharp, pungent mustard character. Tossed with cooked vegetables, raw cucumber, raw mango, or banana flower to make a refreshing, mildly pungent side dish that balances the heavy coconut curries on the Saraswat plate. The sasam technique is unique to Saraswat cooking; no other coastal community uses raw mustard-coconut-curd as a sauce for vegetables. Made at room temperature, never cooked; the raw mustard's heat softens slightly after resting.