cucumber sasmi (chutney) | southekai sasmi | kerkattige sasmi recipe (2024)

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 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,dosasandidliy’s. cucumber sasmican 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. alsoi was considering is as a variationto normal day-to-daychutney 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.

furthemore, few important things to keep in mind to make authentic cucumber sasmi are. firstly, adding a tsp ofmustard seeds give a beautiful aroma to the sasmi (chutney) along withpungent taste. secondly, blend the coconut to fine paste to enjoy the real flavour. finally, tempering with coconut oil is a must while preparing southekaisasmi 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 bajji,bisi bele bath, ragi mudde,akki 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,

• idli recipes collection
• dosa recipes collection
• saaru or rasam recipes collection

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

cucumber sasmi (chutney) / southekai sasmirecipe

HEBBARS KITCHEN

easy cucumber sasmi (chutney) or southekai sasmi recipe

5 from 262 votes

Print Recipe Pin Recipe Save Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course chutney

Cuisine south indiain

Servings 3 people

Ingredients

• ▢ 1 medium size cucumber

See Also

Chettinad Chicken Masala Recipe Step by Step - Edible Garden

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

• firstly, chop the cucumber finely and keep it aside.

• further in a small blender add coconut, mustard seeds, red chillies, salt and tamarind together.

• blend to a fine paste adding water as required.

• add finely chopped cucumber to grounded coconut paste.

• mix the coconut paste and cucumber well.

• furthermore, heat a kadai add coconut oil, mustard seeds, urad dal, broken red chilly and curry leaves.

• when the mustard seeds splutter pour the seasoning to the saasmi.

• finally, serve cucumber saasmi along with hot rice or with dosas and idliy's.

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

how to makecucumber sasmi | southekai sasmi step by step photo recipe:

1. firstly, chop the cucumber finely and keep it aside.
   
2. furthermore 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 pourthe seasoning to the saasmi.
8. finally, serve cucumber saasmi along with hot rice or withdosasandidliy’s.
   

notes:

• firstly, while grinding coconut, use hot water so that the coconut paste does notcurdle.
• 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 refrigeratorand consume the next day.