Mango sasive/Mango in coconut mustard gravy
Simple yet delicious mango side dish with sweet, sour and mildly spicy flavor profile.
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.