Southekai thirulina sasive or cucumber soft pulp raita recipe explained with step by step pictures. Southekai sasive or raita is prepared using soft middle portion of sambar cucumber, curd, mustard seeds and coconut. Cucumber soft pulp raita is a very simple and healthy recipe.
Sasive or sasuve or sasmi is nothing but a curd+coconut based raita recipe. This raita is served as an accompaniment with rice. Generally this will be one of the sidedish in a multicourse meal. This type sasive or sasmi is in practice across Malenadu and Karavali region of Karnataka.
If you are looking for more recipes using sambar cucumber or yellow cucumber then do check Mangalore southekayi sambar, Mangalore southekayi sambar, Southe bol kodlu or cucumber dal and Southekayi sippe chutney (cucumber peel chutney) recipes. Apart from this you can also prepare majjige huli using these cucumbers.
You can prepare this sasive or raita using ash gourd soft pulp (or boodu kumbalakai thirulu) also. Also I would suggest you to taste the southekai thirulu, before preparing the sasive. Because sometimes cucumber pulp will be bitter in taste.
Curd or yoghurt based recipes are very common across Karavalai and Malnad region of Karnataka. So the ones with mustard and coconut gravy is familiar by name sasive or sasmi. And the cumin and coconut based gravy is familiar by name thambli.
You can find many sasive or raita recipes on this website like moolangi sasive or radish raita, Hibiscus raita and many thambli recipes like coriander leaves thambli, spring onion thambli, doddapathre hasi thambuli, Shunti or ginger thambli, doddapthre thambuli, brahmi thambuli, dasavala thambuli and ginger thambuli recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 15 min
Cooking time: 10 min
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