‘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.
Majjige HuLi or Majjige PaLadya is a yogurt based dish, eaten with rice. Majjige means Buttermilk in
Kannada. This dish is also called ‘Mor Kuzhambu’ in Tamil, and is slightly similar to the Gujrathi ‘Kadhi’.
1. Ash Gourd OR Okra OR Snake Gourd OR chopped spinach OR Cucumber- 2 Cups
2. Channa Dal- 1/4 Cup( soaked in water for an about an hour)
3. Fresh grated coconut- 2 Tbsp
4. Cumin seeds( Jeera)- 1 Tsp
5. Green Chilies- 4, approximately
6. Yogurt( will be good if its a bit sour)- 1 cup
7. Fresh coriander- 2 to 3 sprigs
8. Fresh Ginger- an inch piece, chopped
9. Curry leaves- 1 Sprig
10. Asafetida- a pinch
11. Oil- 3 Tsp, for tempering
12. Mustard seeds- 1 Tsp
13. Salt- To taste
14. Turmeric powder- a pinch
If using okra, wash well, and dry each with a dry towel before cutting into small pieces. Fry the pieces well in a Tbsp of oil, till all the gummy extracts cease completely. If using spinach, wash well and chop. The other vegetables can be cut into large pieces, because, they tend to dissove while cooking.
Make a tempering of mustard seeds, curry leaves and asafetida in a thick bottom pan. Add the cut vegetables, water, salt and a pinch of turmeric and cook till they are done. It is a good idea to cook the veggies in water just enough to cover them. The water in which the vegetables have cooked contain nutrients, and it will be a waste to have to drain off the excess.
In the meanwhile, grind together the channa dal, jeera, chilies, yogurt, coriander, ginger and the coconut. Add the paste to the cooked vegetables. Channa Dal thickens while it is heated, so add water as needed to prevent the paLadya from getting too thick. Add the salt. Simmer for a minute or two, before serving hot with rice.
HuLi thovve( Actually pronounced as ‘HuLdovve’) is a dish generally prepared with pumpkin, though it can also be made with ridge gourd.
1. Pumpkin or a medium sized Ridge gourd- Cut into 1 inch X 1 Inch pieces, 2 cups
2. Toor Dal- 1 cup
3. Turmeric Powder- 1/4 Tsp
4. Oil- 1 Tsp( to cook the dal)
5. Tamarind- 1 Tsp paste or water from about a lemon sized ball
6. Ghee/ Oil- 2 Tsp( for tempering)
7. Curry Leaves- a Sprig
8. Mustard seeds- 1/2 Tsp
9. Asafetida- a Pinch
10. Jaggery- 1 Tsp
11. Salt- To taste
Roast the following ingredients, except the bengal gram, with a drop of oil. Cool. Powder everything together-
1. Fried bengal gram( Hurigadale)- 1 Tbsp
2. Red chilies- 5 to 6
3. Cinnamon- 2 inch piece, broken
4. Cloves- 2
5. Coriander seeds- 1 Tbsp
6. Fenugreek seeds- 1/4 tsp
7. Grated dry coconut- 2 Tbsp
Cook the dal with a tsp of oil, and turmeric powder. Cook the vegetables till just done, with some salt. Pumpkin mushes up if cooked too much, so it needs to cook separately. Mix the two together and heat on a low flame. Add the tamarind, salt, jaggery and the masala powder. Stir well. Make a tempering of the mustard seeds, curry leaves and asafetida in ghee or oil. Add to the hulithovve. Simmer for a few minutes. Serve hot with rice and ghee.