September 5th, 2010
Beetroot Sasive/Beetroot In A Mustard Flavoured Yogurt Sauce
I have spoken before about my paternal ancestral food, the Havyaka Brahmin Cuisine. The food is simple, easily digestible, nutritious, delicious and made from locally grown herbs and vegetables. Coconut and coconut oil are used in abundance, like in most South Indian cuisines. One rarely buys coconuts in the villages as coconut trees usually grown in the backyard of homes take care of the coconut needs. Rice is a staple, usually mixed and eaten with Huli (a lentil dish).
The place in which my parents live have these outlets that sell yogurt set in mud pots. Yogurt made this way has such an amazing earthy taste and unique flavour. Making yogurt is a daily ritual for us and yogurt made in my mother’s home is simply delicious! But we like to indulge in the yogurt sold in these cute little mud pots once in a way and I called for some to make “Sasive” too.
Sasive (derived from the Kannada word sasive for mustard seeds) is usually eaten for lunch or dinner as an accompaniment. The method of preparation remains the same and you could use practically any vegetable instead of Beetroot. The Beetroot imparts a beautiful pink hue to this dish. Naturally sweet, when appropriately spiced, Beetroots are great on the tastebuds. The flavour imparted by the ground mustard seeds to the entire dish is heady and quite addictive. Try it and you will know what I mean. If you are planning a dal and rice or sambar and rice lunch or dinner, then “Sasive” with all its yogurt and vegetable goodness can be a super side to make a wholesome and tasty meal.
Beetroot Sasive/Beetroot in a Mustard flavoured Yogurt sauce recipe
You can use any vegetable here and I really mean any vegetable instead of beetroot.
1 beetroot, finely chopped
1/3 cup water
1 cup thick yogurt
1 tsp salt
To be ground into a paste:
4 tbsp freshly grated coconut
1 tsp black mustard seeds
1/2 tsp turmeric powder
1 green chilli
1 tsp coconut oil or any other vegetable oil
2 tsp oil
1/2 tsp black mustard seeds
1/4 tsp asafetida powder
1 dried red chilli
3 to 4 curry leaves
In a saucepan, put the beetroot and the water, cover and cook till done, about 7 to 8 minutes. Allow to cool.
In a small wok, heat 1 tsp oil and fry the chilli until white spots appear. Grind the coconut, mustard, turmeric and green chilli to a fine paste, using 2 to 3 tbsp of water.
In a bowl, mix in the cooked beetroot, yogurt, salt and ground paste.
In a small wok, heat the oil for seasoning. Put in the mustard seeds, when they pop, add in red chilli, the curry leaves and asafetida. Pour the hot seasoning over the prepared beetroot and mix well.
Serve with hot rice and a dal or sambar.
Serves 3 to 4