Hasi Sasive | Paji Sasmi: Mangalore Cucumber in Mustard-Coconut Yogurt

I love yogurt and yogurt based dishes as can be seen from my recipes for Balaee and Moong Dal Palak Khichdi cooked in buttermilk. So I am always on the lookout for new yogurt-based recipes. This week, when I was looking up Udupi recipes, I came across a whole host of yogurt-based recipes. So, here I am with the recipe for Hasi Sasive.

Paji Saasmi | Hasi Saasive
Paji Saasmi | Hasi Saasive
Mangalore Cucumber
Mangalore Cucumber

Also called Paji Sasmi, this dish involves no cooking (if you discount the tempering) and gets done in under 10 minutes.

All you need to do is grind Mangalore Cucumber pieces with mustard, coconut, and red chillies, and then mix it in sour yogurt. Finally just temper it with mustard seeds, curry leaves, and red chillies, and voila! the refreshing Hasi Sasive is ready.

What I loved about this dish is that while the yogurt was the cooling element, there was a hit of heat from two sources: the mustard and the chilli. The combination is just irresistible.

If you want to explore Udupi-Mangalore Cuisine, do try these recipes: Undi | Pundi Gatti, Nucchina UndeSouthekayi Hasi Majjige HuliUdupi Temple Rasam, and Beyisida Maavinakai Gojju.

How to Make Hasi Sasive | Paji Sasmi: Mangalore Cucumber in Seasoned Yogurt

Hasi Sasive is a yogurt flavoured with ground mangalore cucumber, mustard, coconut, and red chillies. This is a recipe from the Udupi-Mangalore region of Karnataka.
Print
Hasi Sasive | Paji Sasmi: Mangalore Cucumber in Seasoned Yogurt
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

This is the recipe for a cool and refreshing Hasi Sasive, which is also known as Paji Sasmi. This is a virtual no-cook recipe that can be thought of as a mustard-flavoured Mangalore Cucumber Raita.

Course: Accompaniment, Side Dish
Cuisine: Indian, Karnataka, Mangalore, Udupi
Servings: 4 People
Author: Aruna
Ingredients
  • 2 Cups Chopped Mangalore Cucumber
  • 1 Cup Sour Yogurt
  • 1/2 Cup Grated Coconut
  • 1 tsp Mustard Seeds
  • 2-3 Red Chillies
  • Salt to Taste
For Tempering
  • 1 tsp Oil
  • 1 tsp Mustard Seeds
  • 1-2 Red Chillies
  • A Few Curry Leaves
Instructions
  1. Grind the cucumber, mustard, red chillies and coconut to a coarse paste.

  2. Add the paste to the yogurt. Mix well.

  3. Add salt and mix well.

  4. In a ladle, heat the oil.

  5. Add mustard seeds and wait till they crackle.

  6. Add split red chillies and curry leaves.

  7. Add the tempering to the Hasi Sasive | Paji Saswe.

  8. Mix well.

 

Step-by-Step Recipe to Make Hasi Sasive | Paji Sasmi: Mangalore Cucumber in Seasoned Yogurt

  1. Add the mangalore cucumber, mustard, coconut, and red chillies to the chutney jar of the grinder.
  2. Grind the ingredients to a coarse paste. Do not make a fine paste of it.

  3. Mix the ground cucumber paste and salt into the yogurt.
  4. In a ladle, heat the oil and add mustard seeds.
  5. After the mustard seeds splutter, add split red chillies and curry leaves.
  6. Stir-fry for a few seconds.
  7. Add the tempering to the Hasi Sasive | Paji Sasmi.
Hasi Sasive | Paji Sasmi
Hasi Sasive | Paji Sasmi

Undi | Oondi | Pundi Gatti: Steamed Seasoned Rice Rava Dumplings

I have been wanting to make Undi (also spelled as Oondi to reflect the pronunciation) for a long time now and this week I got the perfect opportunity because of the theme for the #119th Foodie Monday Blog Hop chose Udupi cuisine as the theme.

Undi | Oondi | Pundi Gatti is a breakfast favourite in the Udupi-Mangalore region
Undi | Oondi | Pundi Gatti

Many South Indian states, an indeed individual regions, have some variation of steamed rice balls in their cuisine. Andhra has Uppu Undrallu, Coorg has Kadambuttu, while Kerala and Tamil Nadu have Kozhukattai. The Udupi-Mangalore region of Karnataka is famous for Undi, a seasoned steamed savoury rice dumpling, which is a favoured breakfast.

Also called Pundi Gatti in Tulu, Undi is light on the stomach and very easy to make. It took me about 40 minutes to make this batch. As it is fairly neutral in taste you can pair it with anything, even a simple Coconut Chutney.

The best way to enjoy this breakfast is to top a hot Oondi with some coconut oil. Just that. Nothing else. Believe you me, you will be in heaven.

I made three accompaniments: a cool and mustardy Hasi Saaswe | Hasi Sasmi (Manglore Cucumber in Yogurt), a spicy Hinga Chutney (Asafoetida flavoured Coconut Chutney) , and a sweet Jaggery Syrup. So there was a side for every palate. 🙂

A Single Oondi | Undi
A Single Oondi | Undi

How to Make Undi | Oondi | Pundi Gatti

Pundi Gatti | Undi is steamed rice dumplings from Tulu Nadu
Print
Undi | Oondi | Pundi Gatti
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
 

Undi | Oondi is a savoury steamed, seasoned rice dumpling that is a popular breakfast in the Udupi-Mangalore region. It is also called Pundi Gatti in Tulu.

Course: Breakfast, Snack
Cuisine: Karnataka, Udupi, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Rice
  • 3/4 Cup Grated Coconut
  • 1 tsp Rai, Mustard Seeds
  • 1/4 tsp Methi, Fenugreek Seeds
  • 2 tsp Udad Dal, Husked Black Gram
  • 8-10 Curry Leaves Chopped Fine
  • 1 tbsp Oil Coconut Oil, preferred
  • 2.5 Cups Water
  • Salt to Taste
Instructions
Making the Rice Batter
  1. Wash the rice and soak it in 2 cups water for about 1 hour.

  2. Drain all the water from the rice and grind to a coarse paste. Do not make it very smooth.

  3. Add 2 cups water and mix well.

  4. Add the grated coconut and salt. 

  5. Mix well and set aside.

Making the Undi Dough
  1. In a large pan, over medium flame, heat the oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the udad dal and methi.

  4. Stir-fry till golden brown.

  5. Add the curry leaves and stir-fry for a few seconds.

  6. Turn the heat down to low and add 1/2 cup water.

  7. Add the rice flour batter and mix well.

  8. Over low flame, keep mixing till the dough starts to form a ball.

  9. Take off the heat and transfer to a plate.

  10. Cover and set aside for a few minutes.

Making the Undi
  1. Add water to a steamer/pressure cooker and let it start boiling.

  2. Divide the dough into 16 to 20 equal portions.

  3. Grease your palms and roll each portion into a ball.

  4. Slightly flatten each ball.

  5. Press your index finger into the ball to create an indentation.

  6. When all Undi are ready, steam them for 10 minutes. 

  7. Serve hot with Hinga Chutney or Coconut Chutney, and Jaggery Syrup.

 

Recipe with Step-by-Step Instructions to Make Undi | Oondi | Pundi Gatti

  1. Getting the Rice Batter Ready
    1. Wash the rice well under running water till the water runs clear.
    2. Soak the washed rice in 2 cups water for 1 hour. This will help remove the raw taste of the rice and reduce cooking time.
    3. Drain all the water from the rice and immediately grind to a coarse, grainy paste. Grind as soon as you drain water so that the moisture in the rice is not lost. Do not add any water. The batter should feel like rava mixed in water with the rice broken to fine pieces and not ground to a flour. I find that just a few seconds at the lowest speed does the trick.

    4. Transfer the ground rice to a large vessel and add 2 cups water.
    5. Add the grated coconut and salt.
    6. Mix well to create a flowing batter.
    7. Cover and set aside.
  2. Cooking the Undi Dough
    1. In a large pan, over medium flame, heat the oil and add mustard seeds.
    2. When the mustard seeds splutter, add the udad dal and methi.
    3. Stir-fry till the dal and methi are golden brown.
    4. Now add the chopped curry leaves and stir-fry for a few seconds.
    5. Turn the heat down to low. This is important to ensure that the dough cooks properly.
    6. To cool down the tempering, add 1/2 cup water. I find that it cools down the pan and prevents the rice batter from sticking.
    7. Immediately add the rice flour batter and mix well.
    8. Over low flame, keep cooking the batter till it becomes a dough and starts to form a ball.
    9. Take off the heat and transfer to a plate. You can keep it in the pan as well, but the dough tends to form a crust at the bottom because of the heat.
    10. Let the dough cool a bit for 5 minutes or so that it is not too hot for you to make undis.
  3. Making the Undi | Oondi | Pundi Gatti
    1. Get the steamer ready by adding water to a steamer/pressure cooker and let it start boiling. It is important that the Undi are steamed immediately. If you start building steam after putting in the Undi they will become hard.
    2. Divide the dough into 16 to 20 equal portions.
    3. Grease your palms with a few oil drops and roll each portion into a ball.
    4. Slightly flatten each ball and press your index finger into the ball to create an indentation. Perfectly round rice balls are served ONLY during funeral or remembrance services.

    5. When all Undi are ready, steam them for 7 to 10 minutes.
  4. Serve hot with just Coconut Oil, Hinga ChutneyCoconut Chutney, and/or Jaggery Syrup.
Oondi | Undi | Pundi Gatti
Oondi | Undi | Pundi Gatti

I am taking this classic Udupi recipe to the #119th Foodie Monday Blog Hop. I invite you to see what my fellow bloggers have cooked by clicking on the logo.

Pineapple Menaskai: Pineapple Curry from Mangalore

This week I had loads of Pineapple at home and decided to make Pineapple Menaskai with it. This recipe has been on my to-try list for a while, and I am happy that I finally made it.

Pineapple Menaskai | Pineapple Gojju
Pineapple Menaskai | Pineapple Gojju

What I loved about this recipe for Pineapple Menaskai is that it is super easy to make. The result is an explosion of flavours that makes great use of the tangy-sweet flavour of pineapple.

  • You can also make Menaskai with other vegetables and fruits like raw mangoes.
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.
  • Do you like Pineapple? You can also try Pineapple Kesari/Sheera, Pineapple Kichadi,  or Pineapple-Mango Salsa.
Pineapple Menaskai (also called Pineapple Gojju) served in a white bowl on a green background
Pineapple Menaskai | Pineapple Gojju

Recipe Source: I have used Smitha Kalluraya’s recipe as a base for mine.

How to Make Mangalore’s Popular Pineapple Menaskai

Pineapple Menaskai is a spicy, sweet, tangy pineapple curry from Mangalore
Print
Pineapple Menaskai
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pineapple Menaskai is a delicious spicy, sweet, and tangy Pineapple Curry from Mangalore in Karnataka. It is also called Pineapple Gojju.

Course: Main, Side
Cuisine: Indian, Karnataka
Servings: 4 People
Author: Aruna
Ingredients
  • 1.5 Cups 1" Pineapple Pieces
  • 1.5 tbsp Thick Tamarind Pulp
  • 2 tbsp Grated Jaggery
  • 1/4 tsp Turmeric
  • Salt to Taste
For the Ground Masala
  • 2 tsp Udad Dal
  • 1 tsp Chana Dal
  • 1/4 tsp Fenugreek Seeds
  • 2 tsp Sesame Seeds
  • 1/2 Cup Grated Coconut
  • 6 to 8 Bydagi Chillies See Notes
  • 2 Large Pinches Hing/Asafoetida
  • 4 to 6 Curry Leaves
  • 1/4 Cup Water
  • 1 tsp Oil I used Coconut Oil
For Tempering
  • 1 tsp Oil I used Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Udad Dal
  • 8 to 10 Curry Leaves
  • 1 Large Pinch Hing/Asafoetida
Instructions
To Make the Ground Paste
  1. Heat 1 tsp oil.

  2. Add udad dal, chana dal, and fenugreek seeds.

  3. Stir-fry till they start to change colour.

  4. Add the curry leaves and red chillies.

  5. Stir-fry till the dals turn golden brown.

  6. Add the sesame seeds and stir-fry for a few seconds.

  7. Turn off the heat.

  8. Add asafoetida and mix well.

  9. Add grated coconut and mix well.

  10. Let the mix cool.

  11. Using about 1/4 cup water, grind the fried ingredients into a smooth paste.

Making Pineapple Mesankai | Pineapple Gojju
  1. Heat 1 tsp oil.

  2. Add the pineapple pieces and turmeric.

  3. Saute for 5 minutes.

  4. Add 2/3 Cup Water, Jaggery, and Tamarind pulp. 

  5. Cover and cook for about 5 minutes.

  6. Add the ground masala and salt.

  7. Mix well.

  8. Add about 1/2 to 1 cup water.

  9. Bring to a boil. Simmer for about 5 minutes.

The Tempering
  1. Heat 1 tsp oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the udad dal and stir-fry till golden brown.

  4. Take off the heat.

  5. Add the asafoetida and curry leaves.

  6. Mix well.

  7. Add the tempering to the Pineapple Menaskai.

Recipe Notes
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.

 

Step-by-Step Recipe for Pineapple Menaskai

  1. Getting Started
    1. In a kadhai, add 1 tsp oil. I prefer to use Coconut oil as it lends a wonderful aroma and taste to the Pineapple Curry.
    2. When the oil is medium hot, add the pineapple pieces and turmeric.
    3. Stir-fry for about 5 minutes. This helps release the flavour of the Pineapple.
    4. Now add 2/3 Cup of water, the grated jaggery, and tamarind pulp. Mix well.
    5. Cover and let the mix simmer over medium heat for about 5 to 7 minutes, so that the Pineapple pieces stew a bit. In the meantime you can make the masala paste.
  2. Method for Making the Ground Masala 
    1. In a small kadhai, over medium heat, heat 1 tsp oil.
    2. Add udad dal, chana dal, and fenugreek seeds.
    3. Stir-fry till the dals just start to change colour. Do not wait till they become golden brown as they will fry further.
    4. To the frying dals, add the curry leaves and red chillies.
    5. Now stir-fry so that the curry leaves and chillies fry, and the dals turn golden brown.
    6. Now add the sesame seeds and stir-fry for a just few seconds.
    7. Turn off the heat.
    8. Quickly add the asafoetida and mix well.
    9. Immediately add the grated coconut and mix well.
    10. Using about 1/4 cup water, grind the fried ingredients into a smooth paste. You will get a lovely red-orange paste because of the Bydagi chillies.
  3. Putting Together the Pineapple Mesankai | Pineapple Gojju

    1. To the pineapple pieces that are stewing add the masala and salt.
    2. Mix well.
    3. Add 1/2 to 1 cup water and mix well. The gravy should be thick but flowing so use water appropriately.
    4. Over medium flame, let the Pineapple Menaskai cook and come to a boil.
  4. Getting the Tempering Ready
    1. In a ladle, heat 1 tsp oil and add mustard seeds.
    2. When the mustard seeds start to splutter, add the udad dal and stir-fry till golden brown.
    3. Turn off the heat and add the asafoetida and curry leaves.
    4. Mix well. The heat will fry the curry leaves.
    5. Add the tempering to the Pineapple Menaskai.
    6. Mix well.
  5. Cover and let the Pineapple Menaskai rest for 10 minutes.
  6. Serve with steamed rice with fryums on the side.
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore

Hesaru Bele Panchakajjaya – Vinayaka Chavithi Special from Karnataka – Guest Post by Aparna Sitaraman

Hesaru Bele Panchakajjaya
Hesaru Bele Panchakajjaya

This past fortnight has been such a hectic one at work that I have not been able to plan or make dishes for Ganesh Chaturthi ( aka Vinayaka Chavithi). This was when Aparna stepped in to suggest that I try Panchakajjaya, a traditional naivedyam from Karnataka. Not only did she suggest it, she sent me her recipe immediately AND then pinged her aunt for alternate recipes. So I have quite a few variations of Panchakajjaya with me right now. I made Aparna’s recipe for Hesaru Bele Panchakajjaya and have stashed away the others for future use. 🙂

The Panchakajjaya was very very easy to make, absolutely delicious and crunchy to boot. I can see why Ganesha would love it.

This is Aparna’s second contribution to the blog after Milagu Kuzhambu.

Makes: 1 Cup

Time: 30 Mins

Ingredients

  1. Hesaru Bele, Moong Dal, Pesara Pappu – 1/2 Cup
  2. Kadle Bele, Chana Dal, Senaga Pappu – 1/4 Cup
  3. Grated Coconut – 1/2 Cup
  4. Grated Jaggery – 1/3 Cup
  5. Ghee – 1 tsp (Optional, I did not use any)
  6. Green Cardomom – 4

Panchakajjaya with Moong and Chana Dal - Ganesh Chaturthi Naivedyam

Method to Make Hesaru Bele Panchakajjaya

  1. Peel and powder the green cardamom seeds.
  2. Roasting and Grinding the Dals
    1. Dry roast the moong dal till it is light brown.
    2. Dry roast the chana dal till it is light brown.
    3. Spread the 2 roasted dals in a plate to cool.
    4. Grind the dals to a coarse powder. The idea is to breakup the dal not to make a fine powder.
  3. Putting the Panchakajjaya Together
    1. Mix jaggery, coconut and ghee by hand till they are well mixed.
    2. Add the roasted dal powder and cardamom powder.
    3. Mix well.
  4. Offer as naivedyam and serve as prasadam.

Panchakajjaya Recipe Vinayaka Chavithi or Ganesh Chaturthi Naivedyam from Udupi-Karnataka

Neer Dosa

Neer Dosa
Neer Dosa

I have been meaning to try Neer Dosa for the longest time. Now that I made it, I don’t know why I put it off so long. Neer Dosa literally means a water dosa. This is a dosa that is popular in the Udupi-Mangalore region of Karnataka and is quite easy to make.

It can be made by just grinding soaked rice into a thin batter or then using a mix of rice and coconut. I made this Dosa with just rice.

Neer Dosa is best when it is made thin and is eaten hot. The traditional accompaniments include grated coconut mixed with jaggery or sugar, Coconut Chutney with Garlic and Rasayana.

How to Make Neer Dosa

Makes: 6

Soaking Time: 6 Hours

Ingredients

  1. Short Grained Rice – 1 Cup (I used Surti Kolam)
  2. Grated Coconut – 1/4 Cup (Optional, I did not use any)
  3. Salt to Taste
  4. Oil

Method to Make the Batter

  1. Soak the rice in 2 cups of water for at least 6 hours.
  2. Drain the water.
  3. Using about 2/3 cup water, grind the rice and coconut (if you are using it) into a smooth batter.
  4. Add some more water to make a thin batter.
  5. Add salt.
  6. Mix well.

Method to Make Neer Dosa

  1. Heat a tava.
  2. Add a few drops of oil and spread on the surface.
  3. Pour a ladle of batter in the center of the pan and swirl quickly to form a dosa. Do not spread.
  4. Cook over medium heat till the surface just starts to dry out.
  5. Using a spatula separate the dosa from the tava.
  6. Fold into a triangle on the tava.
  7. Transfer to a plate.
  8. Serve immediately with Coconut Chutney, Mango Rasayana, Banana Rasayana, or then grated coconut mixed with sugar.