‘Beetroot Sasmi’ belongs to the category of an authentic Tulunad dish called Sasmi / Sasive / Mustard Curry. Sasmi, as known in native Tulu language, is nothing but the mustard seeds, which is used in the preparation of the gravy, thus bringing in the unique taste into this dish.
Beetroot Sasmi is simple and easy to prepare, yet very delicious. It is one of those comforting dishes for your normal routine day.
Rich in nutritious values, it is a good practice to include beetroot in various forms in your weekly menu! This is one of the simplest ways of incorporating beetroot in your menu.
The beauty of this dish is how the strong tastes of beetroot and the mustard seeds compliment each other to bring in a heavenly taste to this dish.
Few other variants of mustard curry / Sasmi, that may interest you :
Bale Dindu Sasmi
Let’s look into the recipe :
Prep. Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 3
Ingredients:
Beetroot : 1 large (washed, peeled and grated)
Green chilli: 1 (or more, as per your taste)(Optional)
Jaggery: 1 tbsp.
Salt: As per taste
Grated coconut: 0.75 cup
Red chilli: 1 (or more, as per your taste)
Mustard seeds: 1 tbsp.
Yogurt (normal): 0.5 cup
For Tempering:
Ghee: 1 tbsp.
Curry leaves: Few (If you have fresh leaves, it is the best, or else, dried curry leaves too would do the job)
Chana dal: 1 tsp.
Mustard seeds: 1 tsp.
Method:
· Wash and peel a large beetroot. Grate it finely and keep aside
· Transfer the grated beetroot to a large pot and add water to just immerse it
· To it, add 1 tsp. of salt (more or less, as per taste), Slit green chilli and jaggery
· Cook in medium heat for about 5-10 minutes
· Meanwhile, in a mixer jar, add the grated coconut and red chilli. With little water, grind coarsely. Next, add the mustard seeds and grind again, to a smooth paste. To it add yogurt. Blend well
· By now, the beetroot would be cooked (as it is grated, beetroot doesn’t take long to cook). Add the above ground mixture to it. Mix well and bring it to a boil. Adjust salt, if needed and keep aside
· In a small pan (tadka pan to be precise), add ghee and heat it. To it add chana dal, mustard seeds and let it spurt. Before taking off from heat, add the curry leaves to it. Add the tempering over the beetroot sasmi
· Beetroot sasmi is ready to serve!
Note:
- This particular mustard curry / Sasmi, doesnt need a sour yogurt. The normal plain yogurt, which we use on a day to day basis, is the best
- Adding green chilli is optional. Having said that, it brings in a nice aroma to the dish. I have added 1 green chilli and 1 red chilli here. The dish is mild in taste (Suits well for kids as well as adults). You may adjust the spice levels accordingly
- I sometimes add green peas to it. The combination tastes really good. You may try it too!
Beetroot sasmi stories:
One of my ‘go to’ dishes, during working days! It isn’t easy when you have a full-time job to take care of, kids at home and a vision to provide fresh food for the family all the time. Planning and preparation upfront makes it easier to a certain extent. Coming to Beetroot Sasmi, almost everything can be readied the previous night, the coconut and the beetroot grate! Next morning, it just takes 10 minutes! Voila!
This dish is ready in no time!
During weekdays, I usually prefer cooking something, which is fast and easier, with no compromise on nutrition, of course! The daily dosage of vegetables and grains is taken care of too.
This dish’s taste is largely contributed by the vegetables. The strong taste of beetroot is easily overridden by an even overpowering taste of mustard seeds in coconut gravy. Our daughter is a big fan of yogurt-based curries. However I make it a point not to tell her that I have put red chilli and green chilli in it, lest she may not eat later! If she doesn’t see the chillies and taste the chillies, all is well with her!
As kids, we grew up eating these delicacies which mom lovingly prepared for us. Yet again, this recipe comes from my mom’s kitchen!
Leave a Reply