“Sasime/Sasive” is basically a variation of raita, popular in coastal Karnataka region. It is raita flavored with some masala-coconut gravy. The addition of coconut takes ordinary raita to a whole new level..
I love sasime, especially the one made with potato. I think potato’s blandness gives a nice contrast to the tangy gravy.
And it’s really, really, really easy to make..
Potato - 2
Curd or thick butter milk - a small bowl
chopped cilantro to garnish
Mustard - a pinch
Coconut - handful
Green chillies - according to taste (I add 2-3 for medium spicy)
for the tadka
channa dal - 1 tsp
hing - a generous pinch
curry leaves - 3-4
red chilli - 1
oil - 1-2 tsp(preferably coconut oil)
Boil, peel and mash the potatoes. I generally don’t peel all the skin, as it is considered to be healthy.
Grind, to-grind ingredients with little water.
Mix this with boiled potatoes. Add salt, curd. Make tadka and mix. Garnish with cilantro.
To make the tadka - heat some oil, add mustard. When it is about to splutter, add channa dal, hing. When the channa dal changes color, add curry leaves, red chilli and turn off the stove.
Serve with hot rice and some papad.
- You can make this with any vegetable you would make raita with - like cucumber, tomato, onion etc.
- Veena’s suggestion - Make tadka with sandige mensasu instead of red chili. Sandige mensasu is like seasoned, pickled, sun dried chili, which again is popular in my hometown and other parts of Karnataka.