Spring Onion Raita recipe with step by step photos | How to do Eerulli Hoovu Sasmi | Eerulli Hoovina Sasive
Spring Onion Raita / ಈರುಳ್ಳಿ ಹೂವು ಸಾಸಿವೆ is a tasty easy side dish from Karnataka Cuisine where thinly sliced spring onion is tossed aromatic and mixed in a coconut mustard yoghurt based gravy . Perfect side dish for summer…gets ready within 10 mins !!
Few other raita recipes that you can check Potato Raita , Carrot Raita , Cucumber Sasmi , Bhindi sasmi , Mooli Raita etc
Spring Onion Raita Video Recipe
About the Recipe
Sasive / Sasime is a traditional dish from Udupi Mangalore region ( Coastal Karnataka ) which is generally served with Rice . ” Sasime ” translated in English as “ mustard flavored coconut and yoghurt gravy” . One can make sasime from many veggies and fruits like Cucumber sasive , Tomato Sasive , Mango sasive , Onion Sasive , Pineapple Sasive etc and the chosen one for the day is Spring Onion . And the best part about any sasive hardly takes 15 mins to make and just few ingredients from the pantry !!
Sasime is a gravy prepared by adding curd / buttermilk to a ground paste of mustard,coconut,chilli and you could use any vegetable.If you are planning rice and sambar/dal for lunch or dinner, then “ Sasime served like raita ” as a super side makes a wholesome and tasty meal.The pungent mustard seeds in the gravy, gives this dish a wonderful aroma and taste. Try it and you will know what I mean.
Spring onions is called as Eerrulli Kaavu in Kannada . Mainly people use it to for garnishing salads , noodles , soup , manchurian , fried rice etc but there are so many other wonderful recipes out of it . Though now a days its available through out the year .. during winter we get little thicker versions of them that goes well to make stir fry , curry , gojju etc . We can’t store spring onions for many days as they start wilting in a 2-3 days so i try to finish them off soon before spoil . I have shared spring onion pakoda , spring onion chutney recipe Spring Onion Pakoda, here and today it’s time for spicy tangy little sweetish Spring onion curry
Spring Onion Raita Recipe with step by photos :
- Wash and clean the spring onion .
- Chop and remove the flower ends of spring onions and chop the remaining stalk into small bite size pieces
- Heat 1.5 -2 tsp oil , add 2 cup chopped spring onion and a tsp of salt. Fry for 3-4 mins .
- Let the raw smell from spring onion go and change color .
- Keep aside sauted spring onions and allow to cool.
- To a blender , add 1/2-3/4 cup coconut , 1/2 tsp Mustard ,2-4 nos Green Chilli or as per spice level and Salt to taste . Grind .
- Add required amount of water and grind into a very fine paste adding required amount of water. .
- Smooth ground masala.
- Transfer fried spring onion into a bowl. Add ground masala and curd into it. Combine well .
- 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 sasive .
- kjk
Spring Onion Raita / Eerulli Hoovina Sasime
Ingredients
- 1.5-2 cup Spring Onion / Eerulli Kavu
- 1 Small cup coconut, Freshly grated
- 2 – 3 nos Green Chilly
- 1/2 tsp Mustard seeds
- 1 cup Curd / butter milk, (Should be little sour )
- to taste Salt
For seasoning:
- 1 tsp Mustard seeds
- 1/2 tsp Urad dal / split black gram dal
- 1 Red Chillies
- few Curry Leaves
Instructions
- Wash and wipe the spring onion. Discard the tips and Chop them into small pieces.
- Heat a pan/kadai and make a seasoning by adding oil ,mustard seeds, urad dal, broken red chilly and curry leaves.
- After the mustard seeds splutter, add chopped ladies finger to it. Turn heat to medium low and fry the ladies finger till brown and crispy.It will take few minutes.Do not cover the lid or increase the flame.
- Turn off the heat and let it cool.
- Grind grated coconut, mustard seeds, green chilly and salt in to super fine paste. Add water /curd while grinding to get the consistency of chutney.
- Add this paste and buttermilk/curd to fried ladies finger pieces.
- Mix well and keep aside for 10-15 mins. Okra absorbs the yoghurt and plumps up giving it a unique flavorful taste.
- Now,okra sasime is ready to serve. Suits best with rice / chapathi.Give it a try … I’m sure you’ll be addictive with its taste .
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