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- Duration: 10 minutes
- Serves: 4 people
Spice Level: Zero
Grated coconut has always been the authentic base of this dish. Not only does it lend the unmistakable South Indian flavour to the Saasmi, but also makes it the perfect accompaniment to the staple dishes of the region.
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The origin of 'Saasmi' can be traced back to ancient Ayurvedic cooking, where tempering is considered an essential part of the cooking process. It is believed to have helped reduce the fat content of a dish while retaining its authentic flavours and nutrients. Saasmi is a popular condiment that accompanies Tamilian staple dishes such as Dosa, Idli, and more. There are about 12 different varieties of Saasmis, including the popular Raw Mango Saasmi and Elephant Yam Saasmi.
- Cucumber (medium sized) (2)
- Coconut, grated (½ cup)
- Green chillies (Hari mirch) (2)
- Salt (to taste)
- Black mustard seeds (Rai) (2 tsp)
- Tamarind (Imli) (1 pod)
- Coconut oil (3 tsp)
- Black gram (Urad dal) (2 tsp)
- Black mustard seeds (Rai) (1 tsp)
- Curry leaves (Kadipatta) (a few)
- Finely grate the cucumbers and keep aside.
- In a mixer-grinder, add the coconut, rai, hari mirch, imli, and salt. Grind to a fine paste. Add a little water to give the mix a raita-like consistency.
- Add the coconut pulp mix to the grated cucumber. Mix well.
- Pour the coconut oil in a pan and heat it on high flame. When it begins to give off smoke, toss in the rai. As the seeds start to splutter, add the urad dal and kadipatta.
- Once the dal becomes dark brown in colour, take the tadka off the flame and add it immediately to the cucumber mix.
- Allow the oil to trickle down on its own and mix only before serving. Saasmi tastes great when warm or cool, especially with Dosas, Idlis, and Vadas.