Mango sasive/Mango in coconut, mustard gravy
Mango sasive, maavina hannu sasive is yet another simple and quick side dish from Mangalore. With mangoes now in season, I really wanted to share this gem of a recipe, so those who haven’t tried it yet, have enough time to prepare saasive before mangoes go out of season.
If there is one thing that can excite Havyakas as much as jackfruit does, it is mangoes. Not just any mangoes, the wild kind! They are called ‘Kaatu maavina hannu‘ in Havyaka language. They are much smaller than regular mangoes, more fibrous, less pulpy and more juicy. They also have a distinct taste.
When these wild mangoes are in season, it is totally normal for people to collect a few fallen, fresh, juicy mangoes from wild trees around the neighbourhood, which gets cooked into something delicious for lunch! Foraging for food is a new fancy term in the west but where I come from, it is the norm!
One such Havyaka recipe prepared using wild mangoes is Maavina hannu sasive/Mango sasive.
Check out these other Havyaka recipes like Ivy gourd curry, majjige huli, kudu saaru.
A short Kannada language lesson
Maavina hannu – Mangoes
Sasive – Mustard seeds
What is Mango sasive
Mango sasive is a raw coconut based side dish made using mangoes. The mangoes are peeled but the seeds are left in the dish.
No cooking is involved. The mangoes are kept raw. Coconut + mustard paste is added to the mangoes and is not cooked any further. So the coconut and mustard is raw as well. Be wary of the mustard you add in, a little goes a long way as mustard when ground has a strong, sharp taste. Whisked yogurt/mosaru/dahi is also added into the dish.
Mango sasive finally gets a tadka/oggarane/hot oil tempering of coconut oil and mustard seeds.
Ingredients to make Mango sasive
Mangoes – Traditionally wild mangoes are used in this recipe, but if you, like me, live in a place where it is hard to find them, fret not! All kinds of mangoes work in this recipe. I prepare them with any mango that I can find in the stores, which today happens to be Honey mangoes I buy from Sam’s.
Mustard seeds – Black mustard seeds are traditionally used. Yellow mustard could be used as well.
Coconut – Fresh coconut is used to thicken the gravy and for taste as well. You can use freshly grated coconut or the frozen coconut found in Indian stores.
Dry red chillies – Preferably byadgi variety give a hint of heat to this otherwise sweet dish.
Jaggery – Wild mangoes sometimes tend to be sour. Depending on the sourness of mangoes, jaggery can be adjusted.
Yougurt/mosaru/dahi – Can easily be substituted with plant based yogurt for a vegan version.
Oil, mustard seeds, dry red chillies, a few curry leaves – For tadka/oggarane/hot oil tempering
Serving sasive
Sasive is served as a side dish with rice. Hot rice + ghee + mango sasive = heaven! It also goes well with dosa, chapati, idly and rice noodles(idiyappam).
The seeds of mangoes called ‘goratu‘ in Havyaka language deserves a special mention here. Goratu is loved by everyone. The person cooking ensures that there are enough ‘goratus’ for everyone to prevent any fights that may otherwise ensue! 🙂
When sasive is on the menu, lunch time drags well after everyone is done with their meal, as everyone just sits around the table sucking on their mango seeds(goratu) dipped in coconut gravy or yogurt/Indian buttermilk. The simple pleasures of life!
Storing sasive
It is always better to refrigerate sasive if not serving immediately. Coconut gravy that has not been cooked/boiled can easily go bad if you live in warm regions. Hence, it is always safe to refrigerate sasive until you are ready to eat.
Check out these other Havyaka recipes like Ivy gourd curry, majjige huli, kudu saaru.
Mango sasive/Mango in coconut mustard gravy
Equipment
- Blender
- I use standard measuring cups and spoons to measure all the ingredients in my recipes.
Ingredients
- 2 big mangoes or 5 small wild mangoes
- 2 tbsp yogurt/mosaru/majjige/dahi
- ¼ cup water or as needed
- salt to taste
To blend together
- ½ cup fresh or frozen coconut
- ¼-½ tsp black mustard seeds/sasive yellow mustard seeds would work too
- 2 dry red chilli, preferably byadgi adjust based on spiciness needed
- 1 tbsp jaggery more or less depending on sourness of mangoes
- ¼ cup water or as needed to blend
Oggarane/tadka/hot oil tempering
- 1 tsp coconut oil or any other oil
- 1/4 tsp mustard seeds
- 1 dry red chilli broken
- curry leaves a few, optional
Instructions
Prep mangoes
- Peel the mangoes and discard the skin.
- Take the mangoes in a bowl. With your hands, gently squeeze the mangoes to release some of its pulp and juice. Some of the pulp can remain on the seeds as the seeds are also added to the dish.
Make coconut paste
- Add coconut, mustard, dry red chilli in a blender jar.
- Make a coarse powder without adding water, as some blenders are not able to powder mustard after the addition of water.
- Now add water, jaggery and blend into a smooth paste.
Assemble sasive
- Add the ground coconut paste into the prepped mangoes.
- Whisk the yogurt and add in.
- Add water if you find it necessary. This is a fairly thick gravy.
- Taste and adjust salt, jaggery as needed.
Oggarane/tadka/hot oil tempering
- Heat one tsp of coconut oil.
- Add mustard seeds, broken dry red chillies.
- When mustard splutters, add some curry leaves.
- Pour it over mango sasive.
Video
Notes
- As mango sasive involves no cooking, it is safe to refrigerate it until you are ready to eat.
- Be careful with the amount of mustard seeds as they have a sharp taste when ground.
- Jaggery is optional if mangoes are sweet, but I really like the caramel flavour it brings to the dish.
It’s a very different recipe with mango. Adding yogurt and jaggery powder is common, but adding mustard powder and coconut is something new. Every individual state of India has its mango recipe and i think this one is authentic Karnataka recipe. Love to taste this.
yummy 😋
Thank you!
Awesome! Looks so delicious!
Thank you!
So yum! 😋
Thank you!