Sasive
Veg
Karnataka mustard-yogurt sauce — a coarse paste of freshly grated coconut, mustard seeds, dried red chilli, and jaggery ground together and stirred into yogurt. Served as a cold, sharp, tangy side with raw banana, yam, or cucumber, especially in Mysore and Coorg households. The mustard seeds give it a distinctive pungency and the jaggery a subtle sweetness unlike any other South Indian raita.
Cuisines
Udupi
Coorgi
Mysore
Saraswat
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | grated coconut |
| 2 tablespoons | mustard seeds |
| 1 tablespoon | tamarind pulp |
| 2 tablespoons | jaggery |
| 2 cups | water |
| 1 teaspoon | salt |
| 1 cup | vegetables (such as cucumber or ash gourd) |
| 1 tablespoon | coconut oil |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | curry leaves |
Instructions
- 1 Grind the grated coconut and mustard seeds into a fine paste using a little water.
- 2 In a pot, add the coconut-mustard paste, tamarind pulp, jaggery, and water. Mix well.
- 3 Add salt, turmeric powder, and red chili powder to the mixture.
- 4 Bring the mixture to a boil and then add the chopped vegetables.
- 5 Cook until the vegetables are tender.
- 6 In a small pan, heat coconut oil and add asafoetida and curry leaves.
- 7 Pour the tempering over the cooked sasive and mix well.
- 8 Serve hot with rice or as a side dish.
Tips
For a more authentic taste, use freshly grated coconut and adjust the jaggery to your sweetness preference.