Beetroot Savioury Sasive

Beetroot Saasive is a gravy side dish. We call it as Sasive because the curry is prepared using Mustard seeds. Sasive/Mustard seeds is one of the healthy spice which helps to keep our body warm.
I have used Beetroot, mustard seeds, a very little jeera, green chilly and tamarind.

Sasive is one of the famous traditional dish which is prepared using or cooked vegetables.  No dals are used in this sasive. Many vegetables like brinjal, onions, cucumber, carrots are used in this preparation. You can create your own style of sasive using your favourite spices.
No Onion or No Garlic added in this " Beetroot Sasive
Lets see the recipe Now :

Things needed:

Beetroot : 1 ( Medium size ).
Mustard seeds : 1 Teaspoon.
Urd daal: 1/2  Tea spoon.
Ingh : a pinch.
Coconut : 2 to 3 Tablespoons.
Jeera/ Cumin Seeds : 1/4 Teaspoon
Tamarind : 1 Marble size
Green chillies: 2
Water : 1/4 cup.
Oil : 1/2 Teaspoon.
Salt : to taste.
Curry leaves : 5 to 6 leaves.
Coriander leaves: 1 Table spoon.

Method :

1. Wash and remove the outer skin of beetroot. Cut them into small and pressure cook.
2. Wash and cut green chilly, grate coconut.
3. Grind coconut, green chilly, tamarind, 1/2 Teaspoon of mustard seeds and jeera/cumin seeds.
4. Use very little water to grind. Let it turn smooth paste consistency. Remove from the mixi jar.
5. Keep a pan on the fire and heat. Add oil and mustard seeds and let it splutter.
6. Add curry leaves and ingh. Add cooked beetroot. Add turmeric powder and salt.

7. Let it boil for 2 minutes. Add ground spice and mix it slowly. Let it boil for a few minutes.

8. Shift the curry to a serving dish and add coriander leaves to it.
9. Serve with  the main dish that you have prepared.

Note :
Adding curd instead of tamarind is optional. Adding more chilly is optional. The curry should be thick and mild. Adding any raw spice is optional.
Time : 20 minutes.
Serves : 2 to 3.
Check for the recipe in the video

I have used red byadagi chilly instead of green chilly in the video ..It helps.

Heere Kai ( Ridge Gourd ) Spicy Dosa

Heerekai/Ridge gourd (Heere -kai in kannada) spicy Dosa is one of the traditional dish of South Canara. We do use ridge gourd in curries, chutney, fried fritters and Dosa. Dosa means it is one of the spicy dosa that goes well with a slice of butter. It is easy to prepare and good to have for breakfast and snack time.

Spicy batter is ground using raw rice, spices and red chilly. Ridge gourd is cut into thin circle shape and dipped and arranged on dosa tava/pan. Dosa is cooked in  medium and low flame on both sides and then Hot Heere Kai Spicy Dosa is served with Butter on the top.
Let us see the recipe Now :
 Things Needed:
Ridge guard : 2
Dosa Rice: 2 Cups.
Urd daal: 1 Teaspoon.
Fenugreek seeds ( Methi seeds) : 1 Teaspoon.
Red chillies : 6 to 8.
Tamarind Pulp: 2 Tablespoons.
Coriander seeds : 2 Tablespoons.
Jeera ( Cumin ) seeds: 1/2 teaspoons.
Salt : to taste.
Fresh Coconut: 2 Tablespoons.( Grated).
Water: As required
Turmeric powder: a pinch.
Jaggery : 2 Tablespoons.
Oil : 5 to 6 Tablespoons.

Method:
1. Wash and soak raw rice for 2 hours. Add a teaspoon of methi seeds./Fenugrik seeds and urid dal.
2. Wash and scrape out the edges of ridge gourd and peel off the outer layer.
3. Slice ridge gourd into circle shape. Keep them aside. Grate coconut and keep it aside.
4. Drain out water from soaked raw rice and grind it with fresh coconut, tamarind, coriander seeds red chilly and jeera. Add only required water to grind.
5. Add  little turmeric powder, salt and jaggery. Give a churn for 1 minute.
6. Remove the batter from mixi jar to a big bowl.

7. Keep a pan on the fire and heat.
8. Sprinkle oil on the top of the pan. Mix the batter nicely and dip heerakai slices/ridge gourd slices and arrange on the pan.
9. Let the flame be low while keeping the ridge gourd slices on the pan.
10. Cook on medium and low flame till it turns golden brown and bit crispy.

11. Remove it from the pan and serve with a slice of butter on the top.

12. Repeat the same with remaining batter and ridge gourd pieces.
Note :
Do not add much water to grind. The batter should not be watery. Add little rice flour if the batter turns watery. Batter consistency should be like idli batter. Use of coconut oil is optional. Use of red chilly should be minimum. Use of jaggery more/less is optional.
Time : Soaking rice 2 hours + Grinding time 5 minutes + preparing dosa 30 Minutes.
Serves : 2 to 3.