Beetroot sasmi recipe | How to make beetroot sasuve | Beetroot in coconut-mustard gravy
By Latha on March 30th, 2017
Beetroot sasmi or sasive recipe explained with step by step pictures and a video. This is a very simple and tasty gravy recipe prepared using grated beetroot, red chili, coconut and mustard. Grated beetroot is cooked. A masala is prepared by grinding coconut, mustard and red chili. Then the masala is added to cooked beetroot. This easy and simple beetroot gravy tastes good with rice.
These mustard and coconut based gravy recipes are called by name sasmi or sasive or sasuve. This type of beetroot gravy is prepared across Karavali and Malnad region of Karnataka. If you are looking for more beetroot recipes then do check our beetoot palya and beetroot muddehuli recipes.
Beetroot is a vegetable with full of nutrients and many medicinal values. Beetroot is a super food and it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Many studies have suggested that increasing consumption of beetroot like vegetables decreases the risk of obesity, diabetes and heart disease. It helps in weight loss, promotes a healthy complexion and hair and increases energy level etc.
So include beetroot in your weekly diet. If you are looking for more Karnataka style gravy recipes then visit our gravies section.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 2 medium sized beetroot
- A big pinch of turmeric powder
- 1/2 tsp jaggery (Optional; I didn't use)
- Salt as per your taste
Ingredients for grinding:
- 1 cup grated coconut
- 1/2 tsp mustard seeds
- 2 - 4 red chili
Ingredients for tempering:
- 2 tsp cooking oil
- 1 red chili
- 1/2 tsp mustard seeds
- 4-5 curry leaves
Instructions for making Beetroot sasmi or sasive:
- Peel and wash the beetroots.
- Grate the beetroots.
- Transfer grated beetroot into a pressure cooker. Add in turmeric powder and salt. Also add in a cup of water and cook until beetroot is soft.
- Grind coconut, red chili and mustard seeds into a fine paste using mixer grinder. Add in required water while grinding.
- Add ground masala in to the cooked beetroot. Bring it to boil. Adjust salt and sweet level. Switch off the stove when it just starts boiling. Do not boil it for more time.
- Next prepare tempering using oil, red chili, mustard and curry leaves. Add this tempering to the boiled beetroot. Mix well and serve it with hot rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!