Southekayi Saasmi | Mangalore Cucumber Sasmi
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.
Equipment
- Heavy-bottomed vessel with lid
- Tempering Ladle or Small Wok
- Ladle
- Grinder
Ingredients
- 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