Cucumber sasive recipe with step by step photos | How to do Southkayi sasmi | Southeykayi kayi sasive
In my home, we all love yoghurt and in turn fans of dishes prepared with yoghurt as a base like Raita, Tambli ,sasime, kadi, majjige huli etc. These dishes are good for health as they add coolness to body, especially during summer. From the long list of yoghurt-based dishes I cook at home, today I bring to you ” Cucumber Sasive / Southekayi Sasmi .. also known as southekayi kai sasive gojju “. The best part of this dish is ..it’s a no-cook side dish, hardly takes 5-10 mins to make and a tasty crunchy refreshing side dish is ready in no time.
What is Sasmi / Sasive ?
Sasmi / sasime can be translated in English as “ mustard flavoured coconut and yoghurt gravy“. This is one of the authentic preparation of coastal Karnataka. Basically, it is a gravy prepared by adding curd/buttermilk to a ground paste of mustard, coconut, chilli and you could use any vegetable. It could be a cooked / no-cook version based on which sasmi you are doing. Sasmi calls for a lot of coconut and that’s the trademark of Udupi cuisine.
If you are planning rice and sambar/dal for lunch or dinner, then “Sasime” on the side along with it, makes a wholesome and tasty meal. (Like raita ..) .The pungent mustard seeds in the gravy gives this dish a wonderful aroma and taste. Try it and you will know what I mean.
So coming today’s post .. Cucumber sasive recipe .. the chosen sasmi variety for the day. Cucumber is a veggie which will be in my fridge usually always. Using other handful ingredients like cucumber, yoghurt and mustard .. a tasty side dish is ready in 10 mins !!
Few variations and points to note before making Cucumber sasive :
- Always pick fresh tender cucumber for best taste.
- If the seeds are tender retain it and chop cucumber into fine pieces.
However, if the seeds are matured and overgrown, scoop out the seeds, discard them and finely chop only cucumber part.
- For best taste use fresh coconut and coconut oil for authentic taste.
- Instead of green chillies, you can use red chillies too ( Byadgi chilli ).
- For a vegan version / if you want to omit curd, instead of it add a small Pc of tamarind while grinding coconut. Gives the required tang.
CUCUMBER SASIVE RECIPE / SOUTHEKAYI SASMI / SOUTHEKAI GOJJU
- 1 tender cucumber / southekayi
- 1 cup curd
- 1/2-3/4 cup coconut
- 1/2 tsp Mustard
- 2-4 nos Green Chilli, As per spice level
- Salt to taste
- 1-2 tsp Coconut Oil / Any oil
- 1 tsp Mustard
- 1 tsp Urad dal
- 1 Red Chilli, broken
- few Curry Leaves
Wash and peel cucumbers . If you want can retain peels. If the seeds are tender retain it and chop cucumber into fine pieces as shown in the pic. However, if the seeds are matured and overgrown, scoop out the seeds, discard them and finely chop only cucumber part.
Grind coconut, mustard, salt and green chillies into a very fine paste adding required amount of water.
Transfer chopped cucumber into a bowl. Add ground masala into it.
Add curd and mix it nicely. Add more water/curd to get the desired consistency like a raita / gojju .
For seasoning heat 2-3 tsp of coconut oil / any oil in a ladle. Once hot add mustard, urad dal .. splutter. Add broken red chillies and few curry leaves. Turn off the heat and pour the tempering into cucumber sasive .
That's it cucumber kayi sasive is ready to relish with rice.