cucumber sasmi (chutney) | southekai sasmi | kerkattige sasmi recipe

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cucumber sasmi (chutney) | southekai sasmi | kerkattige sasmi recipe with detailed photo recipe. a healthy and tasty side dish also known as cucumber chutney. kerkattige sasmi is one of the popular side dish of udupi – mangalore cuisine served along with rice just before rasam and sambar.
cucumber sasmicucumber sasmi (chutney) | southekai sasmi | kerkattige sasmi with step by step photo recipe. perhaps, one of the healthiest and clean food which is full of multi nutrients as there is no cooking involved. it is a rice accompaniment or can be served with rice, dosas and idliy’s. cucumber sasmi can be prepared very easily if you are in a hurry and you need something healthy. i always use cucumber to prepare cucumber salad or cucumber raita. however, cucumber sasmi is an easy alternative in the hot summers. i personally love cucumber sasmi out of all other sasmi’s or chutney recipes.

if i am not wrong, the word sasmi is dervied from word sasive which means mustard seeds in english. honestly, i was not a big fan of saami recipe before coming to australia. also i was considering is as a variation to normal day-to-day chutney recipe. however, once i started to miss my moms food, i realised the importance of traditional udupi cuisine. furthermore, this cucumber sasmi recipe is shared and prepared my mom and taste extremely flavourful. the blend of  fresh coconut, dry red chillies and mustard seeds (sasive) makes the sasmi unique.

cucumber sasmi

furthemore, few important things to keep in mind to make authentic cucumber sasmi are. firstly, adding a tsp of mustard seeds give a beautiful aroma to the sasmi (chutney) along with pungent taste. secondly, blend the coconut to fine paste to enjoy the real flavour. finally, tempering with coconut oil is a must while preparing southekai sasmi as it increases the aroma of dish.

finally, i would request you to check my other lunch recipes collection and dinner recipes collection. this mainly includes, gulla bajjibisi bele bath, ragi muddeakki rotti, ragi rotti, jolada rotti, pulioggare, chitranna, neer dose, benne dose, vangi bath and akki shavige. in addition do visit my other recipes collection like,

recipe card of cucumber sasmi (chutney) | southekai sasmi recipe:

5.0 from 2 reviews
cucumber sasmi (chutney) / southekai sasmirecipe
 
Prep time
Cook time
Total time
 
easy cucumber sasmi (chutney) or southekai sasmi recipe
Author:
Recipe type: chutney
Cuisine: south indiain
Serves: 3 people
Ingredients
  • 1 medium size cucumber
to blend:
  • 2-3 dried kashmiri red chillies
  • grape sized tamarind
  • 1 tsp of mustard seeds / sasive
  • 1 cup of coconut, grated
  • salt to taste
for tempering:
  • 2 tsp coconut oil or cooking oil
  • 1 tsp urad dal
  • 1 tsp mustard seeds
  • few curry leaves
  • 1 red chilli, dried
Instructions ( 1 cup =255 ml)
  1. firstly, chop the cucumber finely and keep it aside.
  2. further in a small blender add coconut, mustard seeds, red chillies, salt and tamarind together.
  3. blend to a fine paste adding water as required.
  4. add finely chopped cucumber to grounded coconut paste.
  5. mix the coconut paste and cucumber well.
  6. furthermore, heat a kadai add coconut oil, mustard seeds, urad dal, broken red chilly and curry leaves.
  7. when the mustard seeds splutter pour the seasoning to the saasmi.
  8. finally, serve cucumber saasmi along with hot rice or with dosas and idliy's.


how to make cucumber sasmi | southekai sasmi step by step photo recipe:

  1. firstly, chop the cucumber finely and keep it aside.
    cucumber sasmi
  2. furthermore in a small blender add coconut, mustard seeds, red chillies, salt and tamarind together.
    cucumber sasmi
  3. blend to a fine paste adding water as required.
    cucumber sasmi
  4. add finely chopped cucumber to grounded coconut paste.
    cucumber sasmi
  5. mix the coconut paste and cucumber well.
    cucumber sasmi
  6. furthermore, heat a kadai add coconut oil, mustard seeds, urad dal, broken red chilly and curry leaves.
    cucumber sasmi 9
  7. when the mustard seeds splutter pour the seasoning to the saasmi.
  8. finally, serve cucumber saasmi along with hot rice or with dosas and idliy’s.
    cucumber sasmi


notes:

  • firstly, while grinding coconut, use hot water so that the coconut paste does not curdle.
  • also use fresh cucumber as they are tender and more juicy.
  • additionally, temper the seasoning with coconut oil. however, you can also use any cooking oil.
  • furthermore, to get rid of this bitterness of cucumber by thinly slicing off both ends and rubbing one piece against the cucumber.
  • finally, cucumber sasmi can be stored in refrigerator and consume the next day.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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