30 May, 2018
RIPE MANGO/MAVINA HANNINA SASIVE
Mango sasive or mango raita is a seasonal special dish. The Kannada word sasive translates to “mustard seeds”. So comparatively little more amount of mustard seeds are used in this particular recipe ‘sasive’, other than adding it in the tempering. This is prepared using ripe mango, some ground raw masala and curd. A very simple and quick to make dish which can be used as an accompaniment or can be eaten as such mixed with rice. No cooking is required just grind the things, cut the mangoes and mix them up by adding thick curd and finally add the tempering…that’s it the yummy sasive/raita is ready in minutes. This is a special dish made during summer in my native place (Shikaripura) when mangoes are available. Same kind of sasive is made using banana during summer. Obviously this is one of my favourite dish. We eat this mixing with rice or along with rice rotti.
Do click here for some other similar recipes – brinjal/badanekayi mosaru bajji , pineapple pulissery , ash gourd/boodukumbala kayi sasive , Palak sasive , cucumber sasive , banana/balehannina sasive
Ingredients :
- Ripe mango – 1 big
- Curd – 1 cup or according to the desired consistency
To grind :
- Grated fresh coconut – 1/3 to 1/2 cup
- Green chillies – 4 to 6 or as per requirement
- Mustard seeds – 1 tsp
- Salt to taste
For tempering :
- Ghee – 1 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – few
PROCEDURE :
- Wash well, peel the skin and cut the mango into cubes (if the mango is soft, then you can use mashed mango also)
- Grind together all the ingredients listed under the heading ‘to grind’ coarsely without adding water
- Now in a bowl gather together cut/mashed mangoes, ground paste and curd
- Mix them very well , prepare the tempering and pour it on the sasive
- Ripe mango/mavina hannina sasive is ready to serve
