My phone rang when I was finishing my breakfast. It was my grandmother. She is always energetic when she calls me. She then asked me what am I cooking today and I told her I have a beetroot and I want to make Sasive out of it, just like how you used to make. She gets excited when I ask her for the recipes.

When she shared this recipe with me, she was specific on chopping the beetroot into small chunks for the right texture of the dish. She also insisted on using butter to fry the chopped beets for enhanced taste. She asked me to add salt while cooking the beetroot and sprinkle some water to steam cook.
I then asked her if I can cook in pressure cooker instead. She said “That works too, you can toss in butter for a while and pressure cook it by placing the beets in a small vessel”.
Alright what next I asked and she said I have to cool down the cooked beetroot. Meanwhile I can make the masala for Sasive by grinding together coconut, mustard seeds and green chilly.

“Oh, that sounds easy Ajji! Do I need to add jaggery?”

To which she replied, “Ah no! Beetroot is sweet, you don’t need to add jaggery”.

“Once your coconut masala is ready, mix it with curd and add the cooked beetroot to it. That’s it! Your Sasive is ready!
Don’t forget to add chopped coriander for freshness and add Oggarange. “

“Of course Ajji!” 🙂

Read on to get the detailed yummy recipe of Beetroot Sasive by my grand mother with a handful of ingredients like beetroot, coconut, curd, green chilly and mustard seeds.

The dish is best had with rice at the beginning of the meal.

Beetroot Sasive | Beetroot Coconut Curd
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Beetroot Sasive | Beetroot Coconut Curd

Recipe by Anushree SPCourse: LunchCuisine: KarnatakaDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • Beetroot – 1

  • Butter | Ghee | any cooking oil – 2 tsp (butter preferably)

  • Coconut – 1/2 cup

  • Green chilly – 1 -2

  • Mustard Seeds – 1/2 tsp

  • Curd – 1 cup

  • Salt – as per taste

  • Coriander leaves chopped – few for garnish

  • Tempering

  • Coconut oil – 1 tsp

  • Byadagi red chilly – 1/2

  • Curry leaves – few chopped

  • Mustard seeds – 1/2 tsp

  • Hing – a pinch (optional)

Directions

  • Quick Steps:
  • Chop the beetroot into small chunks; as small as you can.
  • In a pan, take butter or any cooking oil.
  • Add the chopped beetroot and toss in butter.
  • Add salt and sprinkle some water. Close the lid and allow it to cook in low flame until soft for about 10 mins. Once cooked, turn off the flame and allow it to cool down.
  • In a mixer, grind together coconut, mustard seeds and green chillies with water to smooth.
  • In a serving bowl, take curd. Add the ground coconut masala and cooked beetroot.
  • Finish the dish with chopped coriander garnish and a tempering. For tempering, take coconut oil in a small pan and add coconut oil. Once it heats up, add mustard seeds. When mustard seeds start to splutter, add red byadagi chilly, hing and chopped curry leaves.
  • Detailed instructions with step by step photo:
  • Chop the beetroot into small chunks; as small as you can. I have used traditional vegetable cutter(mettu katti) to chop by repeatedly chopping the beetroot in all directions and slicing it through horizontally to get small chunks. You can just use knife and a cutting board.
  • In a pan, take butter or any cooking oil.
  • Add the chopped beetroot and toss in butter.
  • Add salt and sprinkle some water. Close the lid and allow it to cook in low flame until soft for about 10 mins. Once cooked, turn off the flame and allow it to cool down.
  • In a mixer, grind together coconut, mustard seeds and green chillies with water to smooth.
  • In a serving bowl, take curd. Add the ground coconut masala and cooked beetroot.
  • Finish the dish with chopped coriander garnish and a tempering. For tempering, take coconut oil in a small pan and add coconut oil. Once it heats up, add mustard seeds. When mustard seeds start to splutter, add red byadagi chilly, hing and chopped curry leaves.

Happy Cooking!