Saasive is a simple side dish to be enjoyed with rice..Sasive means mustard in Kannada.
Its a mustard and coconut based dish. Since in Karnataka rice is the staple food, we make lots of side dishes to go with rice, like chutneys, dry powders, thambulis, saasive and so on.
'Hasi' means raw, dont need to boil this dish.
There is also saasive..which needs boiling of vegetables and the ground paste.
This is a very easy and simple dish.
Coconut, red/green chillies, mustard, sesame seeds, tamarind paste, salt and jaggery/sugar is ground to paste.
Then chopped cucumber is added and temepred with mustard, curry leaves and served with hot plain steamed rice.
You can also used grated beetroot, fried okra, lightly fried grated beetroot, mango, pineapple, seedless grapes and so on.
Ingredients:
Cucumber - 1/2 cup chopped,
To Grind:
Salt,
Coconut - 4 tablespoons,
Mustard - 1 teaspoon,
Red/Green Chillies - 2,
Sesame Seeds - 1/2 teaspoon,
Tamarind paste - 1/3 teaspoon,
Jaggery/Sugar - 3/4 teaspoon,
To Temper:
Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Asafoetida/Hing - a pinch,
Chana dal and Urad dal - 1 teaspoon,
Curry leaves - few.
Method:
Peel the skin of cucumber and chop finely and keep aside.
Grind the ingredient, under grinding table with water to thick smooth past.
Remove the paste in a bowl.
Mix chopped cucumber and mix well.
Heat oil in a small pan, add mustard and hing.
When mustard splutters, add the dals and fry until golden brown.
Add curry leaves and fry crisp.
Add this to the ground paste and cucumber mixture and mix well.
Serve with steam rice and enjoyy...
Its a mustard and coconut based dish. Since in Karnataka rice is the staple food, we make lots of side dishes to go with rice, like chutneys, dry powders, thambulis, saasive and so on.
'Hasi' means raw, dont need to boil this dish.
There is also saasive..which needs boiling of vegetables and the ground paste.
This is a very easy and simple dish.
Coconut, red/green chillies, mustard, sesame seeds, tamarind paste, salt and jaggery/sugar is ground to paste.
Then chopped cucumber is added and temepred with mustard, curry leaves and served with hot plain steamed rice.
You can also used grated beetroot, fried okra, lightly fried grated beetroot, mango, pineapple, seedless grapes and so on.
Ingredients:
Cucumber - 1/2 cup chopped,
To Grind:
Salt,
Coconut - 4 tablespoons,
Mustard - 1 teaspoon,
Red/Green Chillies - 2,
Sesame Seeds - 1/2 teaspoon,
Tamarind paste - 1/3 teaspoon,
Jaggery/Sugar - 3/4 teaspoon,
To Temper:
Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Asafoetida/Hing - a pinch,
Chana dal and Urad dal - 1 teaspoon,
Curry leaves - few.
Method:
Peel the skin of cucumber and chop finely and keep aside.
Grind the ingredient, under grinding table with water to thick smooth past.
Remove the paste in a bowl.
Mix chopped cucumber and mix well.
Heat oil in a small pan, add mustard and hing.
When mustard splutters, add the dals and fry until golden brown.
Add curry leaves and fry crisp.
Add this to the ground paste and cucumber mixture and mix well.
Serve with steam rice and enjoyy...
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