Curry recipes | Havyaka

Mavina hannina sasime | Mango sasime

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Sasime is a flavoursome dish with mixed taste and is served with plain rice. Sasime is made with specific mangoes called sasime hannu, and gets its mixed taste with the ingredients jaggery, curd, chillies, and of course mangoes itself. Ground coconut is also added to sasime to enhance its texture and the taste, but this is optional.

Mango seeds are also a part of sasime and are the main attraction of the dish especially for kids. However, one need to be careful while serving to kids as kid should be old enough to know how to take out juice and discard seed.

Sasime hannu

Hannu means fruit. Mangoes that are used for making sasime are called sasime hannu. These mangoes are usually very small in size and the skin is green even for ripe ones. No one plucks these mangoes, but picks from the ground when mangoes are dropped from the tree. Basketful can be collected 2 to 3 times a day. Generally, this is a task for children at home. Apart from making savory sasime, these juicy mangoes can also be consumed as-is.

Prep time

20 mins

Cook time

0 Cool off time

0 Total time

20 mins

Course

Curry

Diet

Vegetarian

Difficulty level

Easy

Servings

2 cups

Ingredients

4 sasime hannu (sasime mangoes)
½ cup thick and fresh curd
¼ cup freshly grated coconut
1 green chilli
1 dry red chilli
1 teaspoon oil
½ teaspoon husked split black gram (uddina bele or urad dal)
½ teaspoon mustard seeds
1 pinch turmeric powder
1 tablespoon jaggery or as required
Salt as required
Water as required

Cookware / Utensils

Pan
Bowl(s)
Spoon
Mixer

Instructions

How to make Mango Sasime

Take a fresh coconut and grate ¼ cup, tightly packed.
Grind the grated coconut to a smooth texture. Cover and keep aside.
Rinse well 4 sasime mangoes in water.
Peel them.
Squeeze the mangoes to take out the juice in a bowl. Keep the seeds as well.
Add 1 tablespoon jaggery or as required.
Mix well.
Now, add ground coconut, and ½ cup curd. Mix well.
Heat 1 teaspoon of oil in a small pan.
Add ½ teaspoon husked split black gram, and ½ teaspoon mustard seeds.
Add roughly pieced dry red chilli.
Let the mustard seeds crackle. Then add roughly chopped green chilli.
Now add a generous pinch of turmeric powder.
Add this tempering to sasime. Mix well.
Add salt as required. Mix well, and serve with plain rice.

Step by step guide

How to make Mango Sasime

1. Take a fresh coconut and grate ¼ cup, tightly packed.

2. Take the grated coconut in a mixer, add water as required, and grind to a smooth texture. Cover and keep aside.

3. Rinse well 4 sasime mangoes in water.

4. Peel them.

5. Squeeze the mangoes to take out the juice in a bowl. Keep the seeds as well.

6. Add 1 tablespoon jaggery or as required.

7. Mix well.

8. Now, add ground coconut, and ½ cup curd. Mix well.

9. Heat 1 teaspoon of oil in a small pan. Add ½ teaspoon husked split black gram, ½ teaspoon mustard seeds, and roughly pieced dry red chilli.

10. Let the mustard seeds crackle. Then add roughly chopped green chilli.

11. Now add a generous pinch of turmeric powder.

12. Add this tempering to sasime. Mix well.

Add salt as required. Mix well, and serve with plain rice.

Notes

For this recipe, you should get at least 1.5 cups pulp from 4 sasime mangoes. If not, add more mangoes.
The quantity of the jaggery can be increased or decreased as per your taste and sweetness of the mangoes used.
If chillies are too spicy, reduce the quantity. Sasime should get only the mild aroma and taste of spiciness and should not be spicy.
Add additional ¼ cup curd if you are not adding ground coconut.