Sasive recipe | Cucumber sasive
Chopped cucumbers in a coconut, yogurt, mustard gravy. Makes a refreshing side for rice!
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.