Balekayi Sasam | Sasive | Udupi cuisine special curry
Balekayi Sasive or Sasam is a no onion no garlic Curry made with raw banana simmered in a mustard-coconut sauce. Enjoyed as a side to hot steamed rice in Udupi cuisine.
Equipment
- Thick Bottomed Pan
- Spice Grinder
- Pots and Pans
Ingredients
- 2 cups Raw banana peeled and diced into medium pieces
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida hing, skip for Gluten Free
- A few curry leaves
- 1/4 cup water
- 1 tsp salt
For the Sasive Paste:
- 1/2 cup grated coconut
- 2 tablespoons mustard seeds
- 1 tsp Cumin seeds
- 1/2 tsp methi seeds
- 4-5 red chilies adjust to your spice preference
- 1/2 teaspoon turmeric powder
- A small piece of tamarind about the size of a small marble
- 1/2 tsp salt
Instructions
- In a blender, add grated coconut, roasted methi seeds, mustard seeds, chilies, turmeric powder, cumin seeds, tamarind, and salt.
- Grind everything to a smooth paste, adding a little water as needed. The paste should be thick and creamy.
- Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter.
- Add asafoetida and curry leaves, and sauté for a few seconds.
- Add the diced Raw banana and sauté for a couple of minutes.
- Reduce the heat to low and add the prepared sasive paste to the pan. Mix well so that the raw banana is coated with the paste.
- Add water to achieve your desired gravy consistency. Start with 1/4 cup and adjust as needed. Cover the pan and let it simmer for about 5-7 minutes or until the raw banana is tender. Stir occasionally.
- Taste the sasive curry and adjust the salt and spice level if needed. Simmer for a couple of more minutes to blend the flavors.
- Once the raw banana is cooked and the flavors have melded, remove the pan from heat.
- Udupi special sasive is typically served as a side dish with steamed rice
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