‘Sasive’ is the kannada name of the Mustard seed. Mustard is basically used for tempering, but in Udupi cuisine, it is ground to a paste with coconut and used to give food a strong and nutty flavor. Thus, the name of the dish is ‘Sasive’.
‘Sasive’ can either be made cold, as a raitha or hot like a Gojju or sambhar. This is a recipe for a hot Sasive.
1. Sweet pumpkin, cut into 1 inch cubes- 2 cups( Other vegetables like Okra, Ash gourd, Mangalore cucumber can also be used)
2. Fresh grated coconut- 1/4 cup
3. Mustard seeds-1 tsp
4. Red Chilies- 4 to 5
5. Fenugreek seeds- 1/8 Tsp, roasted
5. Tamarind paste or juice from a lemon sized ball of tamarind
6. Jaggery( Optional)- 1/2 Tsp
7. Salt to taste
For the Tempering-
1. Oil/ghee- 4 Tsp
2. Mustard seeds- 1/2 Tsp
3. Asafetida- a pinch
4. Curry leaves- a sprig
Grind the Coconut, mustard seeds, fenugreek seeds, chilies to a fine paste with a little water. In a pan, heat the oil and make a tempering with the mustard and asafetida. Add the cut vegetables to the tempering, saute well. Sprinkle some water, cover and cook on a low flame till they are soft, but not mushy. Add some salt and turmeric powder also. If Okra is being used, the okra has to be shallow fried well in oil till it loses all the slime and then has to be added to the tempering.
After the vegetables are done, add the coconut paste, tamarind and the jaggery. If the mixture is too thick, add a little water. The consistency should be that of sambhar. Let it simmer for a few minutes. Check for seasoning and serve hot with rice or chappathi.