Sasive

Sasive

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

Coconut 1 cup Coconut , grated
Mustard Seed 2 tablespoons Mustard Seed
Tamarind 1 tablespoon Tamarind , pulp
jaggery 2 tablespoons Jaggery
water 2 cups Water
salt 1 teaspoon Salt
Vegetable 1 cup Vegetable , such as cucumber or ash gourd
coconut oil 1 tablespoon Coconut oil
asafoetida 1 pinch Asafoetida
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
Curry Leaf 1 teaspoon Curry Leaf

Instructions

  1. 1 Grind the grated coconut and mustard seeds into a fine paste using a little water.
  2. 2 In a pot, add the coconut-mustard paste, tamarind pulp, jaggery, and water. Mix well.
  3. 3 Add salt, turmeric powder, and red chili powder to the mixture.
  4. 4 Bring the mixture to a boil and then add the chopped vegetables.
  5. 5 Cook until the vegetables are tender.
  6. 6 In a small pan, heat coconut oil and add asafoetida and curry leaves.
  7. 7 Pour the tempering over the cooked sasive and mix well.
  8. 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.