Sasive is nothing but mustard seeds in Kannada language (Karnataka state in India). We Dakshnina Kannada people use sasive in curries, or while preparing chitranna (lemon rice). It is one of the healthy and tasty spice which adds its own taste to the food when we use Mustard. Kai sasive ( Coconut and Mustard) is ground together with green or red chilly according to the taste bud and then added to cooked or uncooked vegetables and then mustard spurt along with Ingh (Asafoetida) and curry leaves is put to make the dish little more tasty. Adding curd or butter milk turns the curry little savoury which is good for health. These kind of Sasive are served at beginning of the servings which helps to digest the food easily. Sasive is prepared using any type of leaves, some cooked vegetables like beans, long beans, brinjal, carrots or beetroot. Here is a recipe of Beetroot Sasive. I have used mustard seeds, little jeera, green chilly and also Bajji chilly fried and added to give a spicy taste.Beetroot Sasive is a side dish which can be prepared quickly and easily.
Lets see some benefits of using beetroot in our daily diet.Beetroot is gives a boosting stamina and makes the muscles work harder.
Beetroot contain Potassium, Magnesium and Iron.
They are rich source of Vitamin A, Vitamin C and Vitamin B -6 and folic acid.
Beets also contain carbohydrates, protein and powerful antioxidants and soluble fiber.
They contain powerful antioxidant properties.They reduces the blood pressure and lower the cholesterol and controls the blood sugar level. It is very good for treating anemia.
Here is a recipe of Beetroot Sasive. It can be served as one of the side dish goes very well with plain rice or any masala rice, chapati, poori, roti, akki rotti or any kind of rotis. \
Beetroot Sasive can be prepared using ONIONS OR WITH OUT ONIONS . Raw onions are cut and put it on the top.the choice of using or not using onions is left to you.
Thing Needed :
Beetroot : 1(medium size)
Curd : 1 Cup
Coconut : 1/2 Cup'
Mustard seeds : 1 Tea spoon
Methi seeds : 1/4 Tea spoon
Bajji Chilly (Pakoda Chilly ) : 2
Oil : 2 Tea spoons
Curry leaves : 5 to 6
Coriander leaves : 2 table spoons
Jeera : 1/4 Tea spoons.
Ingh : Asafoetida : a pinch
Red Chilly powder : 1/2 Tea spoon.
Turmeric powder : a pinch.
'Salt : Required
1 Wash and remove the outer skin of Beetroot and grate it and keep it aside.
2 Wash Bajji chilly (Pakoda chilly ), coriander leaves and cut it into small.
3.Grind coconut, mustard seeds and red chilly together with very little water, remove from the jar and keep the ground mixture aside.
4. Now keep a small pan on the fire and put 1/2 tea spoon of oil. Put mustard seeds, methi and jeera. Let the mustard splutter. Add curry leaves and ingh. Add cut Pakoda chilly and fry nicely.
5. Add grated beetroot and fry it for 2 to 3 minutes. Add salt and little turmeric powder. Mix it nicely and shift the fried beetroot to a
6. Add Ground masla to the fried beetroot mixture.
7. Add curd and coriander leaves to the beetroot mixture. Mix it well.
8. Mix it well and shift the ready Beetroot Sasive to a serving bowl and serve with plain rice or chapatis as one of the side dish.
You can add more green chillies if you want the sasive to be spicy.
You can also add cut onions to a small portion of the sasive ( I did that)
You can use more oil if you want. (I have not done).Time : 15 minutes.
Serves : 2 to 3.