Sasive recipe | Cucumber sasive

Raw cucumbers in a coconut mustard gravy, cucumber sasive is one of the sasive recipes commonly prepared in the state of Karnataka.

Have you sometimes stumbled across traditional dishes that are incredibly easy to make but satisfies the soul? Sasive is one such traditional recipe from Mangalore-Udupi region(Coastal Karnataka), which needs only a few pantry ingredients, makes a satisfying meal when paired with rice and is ready in 15 minutes!

What is cucumber sasive

Sasive(Kannada language) – Mustard seeds

Sasive translates to mustard seeds. This side dish is called sasive because the only spice that goes into flavouring this dish is black mustard seeds. No other spices fighting for attention 🙂

Cucumber sasive is a side dish generally paired with rice to make a meal. Raw cucumbers add crunch and freshness, coconut lends creaminess and sweetness, mustard seeds add a subtle spiciness and yogurt or buttermilk(the traditional kind, from which butter has been churned out) adds sour notes and balances out all the flavor profiles. Tadka (Hot oil seasoning) elevates the dish with a smoky flavour! Sasive is a refreshing addition to any meal, especially during summers!

Ingredients needed for cucumber sasive

• Fresh/ frozen grated coconut, not dry dessicated.
• Yogurt/Indian buttermilk, use plant based yogurt to make it vegan.
• Black mustard seeds, can be substituted with brown.
• Fresh green chillies like Thai/Indian/Serrano.
• Curry leaves, optional ingredient.
• Dry red chilli
• Oil

Just for some laughs, Indian vs Western grandma

People in the west be like, let me make Grandma’s banana bread and they actually pull out an old book with a proper written recipe by Grandma. Indian grandmas and moms don’t do recipes! A written recipe from them is a fantasy! A conversation would go something like this

You – Can I have your sasive recipe?

Mom/grandma – Gives you the list of ingredients.

You – How much of each do I add?

Them – A small spoonful of mustard, for a handful of coconut. Mind you that ‘small’ spoon that they have in mind, may range in size from 1/4 teaspoon to 2 tablespoons worth, you never know! Don’t even get me started on their ‘cup’ measurements!

So with that information in hand, you set out to make sasive. Trial one punches you in the face with mustard! Trial two, you can’t taste the mustard. Then lo and behold, you finally get it right! That’s how I learnt to cook everything. So here I am, with ingredients and ‘measurements’ too, so that you my friend, can get it right the very first time!

Serving and storage instructions

Sasive is served at room temperature. Can also be served cold. Serve cucumber sasive with hot rice. Add another vegetable side like this Mangalore style palya to make it a complete Mangalorean style meal!

If not serving immediately, refrigerate sasive. Dishes with raw, uncooked fresh coconut can go bad at room temperature, especially in warm kitchens. Hence, it is always good to store cucumber sasive in the refrigerator, until ready to serve. Sasive is a refreshing addition to a meal, especially during the summer.

If mangoes are in season you should also check out this Mango sasive recipe!

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Sasive recipe | Cucumber sasive

Shwetha

Chopped cucumbers in a coconut, yogurt, mustard gravy. Makes a refreshing side for rice!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 minute min

Course Side Dish

Cuisine Havyaka, Indian, mangalore

Servings 3 people

Equipment

• Blender
• Measuring spoons, cups

Ingredients

  

• 2 cups chopped cucumbers
• ½ cup fresh/frozen coconut
• ½ cup yogurt/ Indian buttermilk use lesser if yogurt is very sour.
• ½ tsp black mustard seeds/ sasive
• ¾ tsp salt or to taste
• ¾ cup water adjust based on how much water yogurt/buttermilk contains
• 1 fresh green chilli like Thai/Indian/serrano

For hot oil seasoning/tadka/oggarane

• 1 tsp oil preferably coconut
• ¼ tsp mustard seeds
• 1 dry red chilli
• 1 sprig curry leaves optional

Instructions

 

• Defrost and bring coconut to room temperature, if using frozen. Can be heated in the microwave for 15 seconds.
• Finely chop cucumbers. Transfer to a bowl.
• Into a blender jar, add coconut, mustard seeds, green chilli, 3-4 curry leaves, 1/2 cup water and blend into a smooth paste.

  NOTE: If blender is not powerful, first pulse without water to help powder the mustard. Then add water and finish blending.
• Add the ground coconut into chopped cucumbers.
• Whisk the yogurt smooth and add it into the bowl.
• Season with salt. Mix everything together.

Tadka/Oggarane/Hot oil seasoning

• Heat oil in a small heavy bottomed pan.
• Add mustard seeds, broken dry red chilli.
• When mustard splutters, add in the curry leaves.
• Pour oil, along with spices over sasive.
• Mix and serve with rice.

Video

Notes

• Please note that this recipe uses fresh/frozen coconut, not dry dessicated. Available at Asian/Indian stores if living outside of India. 
• Remember to bring frozen coconut to room temperature. If coconut is blended when cold, it separates fat.
• Use more green chillies depending on how spicy you want sasive to be.

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