Southekayi Saasmi | Mangalore Cucumber Sasmi

Southekayi Saasmi is just what is called for on a cold weekend (or any day, if you are me). This traditional vegan dish is made by cooking Mangalore Cucumber pieces in a gravy flavoured with a mustard-coconut gravy. A part of the famed Udupi temple cuisine, this dish is served with steamed rice and papad.

Saasmi (or Sasmi) is a category of Karnataka dishes in which vegetables are flavoured with a mustard-coconut paste. I absolutely love the flavour of mustard and so any Saasmi automatically finds favour with me. We also loved Mangalore Cucumber and use it a lot at home to make:

• Dosakaya Pappu | Andhra-style Mangalore Cucumber Dal
• Dosakaya Mukkala Pachadi | Andhra-style Mangalore Cucumber Chutney

Why Do You Need To Make Southekayi Saasmi?

• A good Southekayi or Mangalore Cucumber is the key. Very rarely, this vegetable turns out to be bitter, so do taste the a small piece to ensure that is not the case.
• Besides the Mangalore Cucumber, all you need is some coconut, mustard, Bydagi chillies and just a wee bit of tamarind.
• Do use Bydagi chillies because they give this Southekayi Saasmi a lovely colour and just a bit of heat.
• If possible, use coconut oil in the tempering for an extra bit of flavour.
• Let the Mangalore Cucumber Sasmi rest for a while so that the flavour of the mustard really comes through.

Other Udupi Recipes for You to Try

• Udupi Rasam
• Paradi Payasa | Jaradi Payasa
• Beyisida Maavinakai Gojju | Raw Mango and Yogurt Stew

How to Make Southekayi Sasmi

1. Prepping the Mangalore Cucumber
   1. Peel, cut and deseed a small-sized Mangalore Cucumber (250 to 300 gms).
   2. Cut into 1″ pieces. I got about 1.5 cups of pieces.  
      
      
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2. Cooking the Mangalore Cucumber
   1. To a heavy-bottomed vessel, the Mangalore Cucumber cubes, 0.75 cups water, and 1/4 tsp turmeric.
   2. Over medium-flame, cook covered till the cucumber pieces turn translucent. You can also pressure cook for 3 whistles.
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3.   Making the Coconut-Mustard Paste
   1. Grind together 1 tsp mustard seeds, 3 bydagi chillies, andsome salt to a coarse powder. I do this first to ensure the mustard seeds are ground well.
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   2. Now add 3 tbsp coconut, 1/2 tsp tamarind and 4 tbsp water, and grind well to a smooth paste.
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4. Making the Southekayi Saasmi
   1. Once the Mangalore Cucumber pieces are cooked, add the ground coconut-mustard paste and let the Sasmi simmer for a few minutes. 
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5. Adding the Tempering
   1. In a tempering ladle, heat 1 tsp coconut oil.
   2. Add 1 tsp mustard seeds and wait till they splutter.
   3. Now, add 1 tsp udad dal and fry till golden brown.
   4. Turn off the heat.
   5. Immediately add 1 or 2 split red chillies, a few curry leaves and a pinch of asafoetida, and mix well. Omit asafoetida for a gluten-free option.
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6. Add the tempering to the Southekayi Saasmi.
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7. Take the Mangalore Cucumber Saasmi off the heat.
8. Keep covered for 30 minutes.
9. Serving Suggestions
   1. Serve warm Southekayi Saasmi and hot steamed rice with some papad on the side.

Recipe for Southekayi Saasmi | Mangalore Cucumber Sasmi

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Southekayi Saasmi | Mangalore Cucumber Sasmi

Aruna

Southekayi Saasmi is a traditional Udupi dish of Mangalore Cucumber cooked in a coconut-mustard gravy. This dish is a part of the famed Udupi temple cuisine and is served as an accompaniment to steamed rice.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch

Cuisine Gluten Free, Indian, Karnataka, South Indian, Udupi, Vegan, Vegetarian

Servings 4 People

Calories 40 kcal

Equipment

• Heavy-bottomed vessel with lid
• Tempering Ladle or Small Wok
• Ladle
• Grinder

Ingredients

  

1x2x3x

• 250 gms Mangalore Cucumber, Southekayi
• 3/4 Cup Water
• 1/4 tsp Turmeric

For the Paste

• 1 tsp Mustard Seeds
• 2 tbsp Grated Coconut
• 3 Bydagi Chillies
• 1/4" Ball Tamarind
• Salt to Taste

For Tempering

• 1 tsp Coconut Oil
• 1 tsp Udad Dal
• 1 tsp Mustard Seeds
• 1-2 Dry Red Chillies
• 1 Pinch Asafoetida (Omit for gluten free dish)
• A Few Curry Leaves

Instructions

 

Prepping the Mangalore Cucumber

• Peel, cut and deseed a small-sized Mangalore Cucumber (250 to 300 gms).
• Cut into 1″ pieces. I got about 1.5 cups of pieces.

Cooking the Mangalore Cucumber

• To a heavy-bottomed vessel, the Mangalore Cucumber cubes, 3/4 cup water, and 1/4 tsp turmeric.
• Over medium-flame, cook covered till the cucumber pieces turn translucent. You can also pressure cook for 3 whistles.

Making the Coconut-Mustard Paste

• Grind together 1 tsp mustard seeds, 3 bydagi chillies, and some salt to a coarse powder. I do this first to ensure the mustard seeds are ground well.
• Now add 3 tbsp coconut, 1/4" ball tamarind and 4 tbsp water, and grind well to a smooth paste.
• Making the Southekayi Saasmi
• Once the Mangalore Cucumber pieces are cooked, add the ground coconut-mustard paste and let the Sasmi simmer for a few minutes.

Adding the Tempering

• In a tempering ladle, heat 1 tsp coconut oil.
• Add 1 tsp mustard seeds and wait till they splutter.
• Now, add 1 tsp udad dal and fry till golden brown.
• Turn off the heat.
• Immediately add 1 or 2 split red chillies, a few curry leaves and a pinch of asafoetida.
• Mix well and add the tempering to the Southekayi Saasmi.
• Take the Mangalore Cucumber Saasmi off the heat.
• Keep covered for 30 minutes.

Serving Suggestions

• Serve warm Southekayi Saasmi and hot steamed rice with some papad on the side.

Nutrition

Calories: 40 kcalCarbohydrates: 3 gProtein: 1 gFat: 3 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 150 mgPotassium: 120 mgFiber: 1 gSugar: 1 gVitamin A: 207 IUVitamin C: 17 mgCalcium: 21 mgIron: 1 mg

Keyword Mangalore Cucumber Sasami, Saasmi, Sasmi, Southekayi Saasmi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!