Saasmi means mustard seeds in Tulu. From the name, it’s obvious that mustard seeds are used in this recipe. Saasmi is an Udupi Cuisine. There are various versions of saasmi, in few versions green chillies are used and in few versions red chillies are used, in few versions curd is used and in few versions tamarind is used for sourness. I have used red chillies and curd in the recipe I will be sharing.
I am sharing Mangalore cucumber saasmi because it has various health benefits. It fights heat, flushes toxins, aids in weight loss, keeps us hydrated and has many more health benefits. Since it’s very hot here in Dubai, Mangalore cucumber along with curd acts as best coolant. It’s also easily available everywhere nowadays.
This saasmi tastes best with hot steamed rice.
Preparation time: 15 minutes Cooking time: 30 minutes Author: Anusha Acharya Recipe Type: Side dish Cuisine: Udupi Serving: 2 to 3 persons 1 Cup = 250 ml
Mangaluru Sauthekaayi/ Mangalore kheera/ Mangalore cucumber – 3 cups chopped
Neeru/ Paani/ Water – As required
Uppu/ Namak/ Salt – As required
Arisina pudi/Haldi/Turmeric powder – ¼ teaspoon
Byadgi mensinkayi/Byadgi mirch/ Byadgi red dried chillies – 4 to 5(I have used 5 chillies)
Karibevu/Karee patte/ Curry leaves – 3 to 5 medium sized leaves
Sasive/ Sarason ke beej/ Mustard seeds – 1 teaspoon
Thenginkaayi thuri/ Kisa hua naariyal/ Grated coconut – ½ cup
Mosaru/ Dahi/ Curd – ½ cup
Ingredients for tempering:
Enne/ Thel/ Oil – ½ teaspoon
Sasive/ Sarason ke beej/ Mustard seeds – ¼ teaspoon
Uddina bele/ Urad dal/ Split black gram – ¼ teaspoon
Karibevu soppu/ Karee patte/ Curry leaves – 4 to 5 medium sized leaves
Step 1: Wash, peel and cut the Mangalore cucumber into small pieces as shown in the figure and keep it aside. Discard the seeds.
Step 2: Grate the required amount of coconut and keep it aside.
Making Mangalore cucumber saasmi:
Step 1: Take required amount of water(about 1 cup) in a thick bottom pan or vessel and boil. When the water starts boiling add little salt, turmeric and chopped Mangalore cucumber and cook.
Step 2: Meanwhile, grind the masala when the cucumber is getting cooked. Take grated coconut, red chillies, curry leaves and mustard seeds in a mixer grinder jar and grind it coarsely without water.
Step 3: Once the cucumber is cooked completely, add the ground masala and little salt to the cooked cucumber and boil until the raw smell of masala is gone.
Step 4: Cool the cucumber and masala mixture completely.
Step 5: Once the cucumber masala mixture is cooled, take curd in a mixing bowl, add the cooled cucumber masala mixture to it and mix well. Saasmi is ready.
Step 6: Temper the saasmi with the tempering ingredients. Serve it with hot steamed rice!!!
*Tamarind(about one teaspoon) can be used instead of curd. My mom uses tamarind in sauthekaayi saasmi, I use curd because it reduces body heat.
*Use freshly grated coconut for best taste.
*1 to 2 red chillies can also be added for tempering. Since I have a toddler at home I skip adding red chillies for tempering.
*Amount of red chillies in the masala can be varied according to your taste.
Happy and Healthy Cooking!!!!