Friday, May 22, 2015

Mango Saasmi / Kukku Saasmi

Summer is here and so are the mangoes. All through the summer, I use mangoes in different ways.... Smoothies, curries or in desserts.  Today, I will be sharing with you all a delicious spicy, sweet and a little tangy dish prepared from ripe mangoes "MANGO SAASMI " . This dish belongs to the UDUPI cuisine. Saasmi means mustard in "Tullu" , a language spoken in the south canara region of the Indian state of Karnataka. This is a dish in which there is no cooking involved . The sweetness from the ripe mangoes marries well with the spiciness of the red chillies. The mustard give a unique flavor to the dish while tamarind gives the necessary tang.

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Serves about 4 people
  • Dried red chillies (Byadagi Chillies) : 4 (or as per taste)
  • Ripe mango :1 large
  • Freshly grated coconut : 1 cup (If using frozen, thaw before using)
  • Mustard seeds / Rai : 1 tsp
  • Powdered jaggery : 2 tbsp
  • Tamarind : one small piece ( If using tamarind concentrate, use 1 tsp. See Notes for more info)
  • Salt as per taste
  • Asafoetida / Hing : 1/4 tsp (Optional. Avoid this if you want a gluten free dish)
For the tempering you will need:
  • Oil : 1 tsp
  • Mustard seeds / rai : 1/2 tsp
  • Black Gram / Urad dal : 1/2 tsp
  • Dry red chillies : 2 (broken)
  • Curry leaves / kadi patta : 4
  • Grind shredded coconut, dried red chillies, mustard seeds, jaggery , tamarind, and asafoetida with little water in to a thick fine paste.
  • Lastly add the ripe mango to the coconut mixture in the blender and grind it coarsely. As alternative to this, you can mash the ripe mangoes with hand and add it to the ground coconut mixture and just mix it. Add the salt and mix well.
  • To prepare the tempering, heat oil. Once hot, add the mustard seeds, black gram, dried red chillies and curry leaves. Once the seeds start to splutter, add the tempering to the prepare SAASMI. 
  • Serve SAASMI with rice. It tastes eaqually good when eaten with phulkas.

Also check out other Mango recipes..
Notes: The quantity of the tamarind depends on the sourness present in the ripe mango. The mango that I used for sweet but not sour at all hence used tamarind. If the mangoes you chose are sweet as well as sour, then reduce the tamarind quantity or eliminate it.


  1. A delightfully nouvellé and tongue tappingly yummy dish. Loved the flavours going on in that dish. Your clicks were resplendent and lovely and it was a wonderful introduction to a regional dish. It's honesly nice to be able to learn about these dishes unique to regions through such beautiful posts. Fantastic dear.

  2. Its a total new recipe for me and I will try soon...such a lovely simple dish...super duper yummy post

  3. This is an absolutely new dish for me! Looks quite rustic i must say! Loved it :)

  4. Totally new to me...But I 'm sure it going to taste good & beautiful clicks .

  5. Awesome!!My husband loves this dish. Yeah, This is very popular in Mangalore/Udupi. Beautiful Presentation and YUUMMY dear:)

  6. What a womderful prepartion..Mouth watering saasmi

  7. Awesome, super gorgeous and super YUM! Would love to have this Rasam with hot steaming rice! :)

  8. lovely dish, I like this one, nice presentation

  9. Loved all the flavours of this beautifully explained and presented udipi recipe....Simple and super yummy!!......Drooling!!

  10. What a beautiful post with an awesome recipe and pictures! Loved it totally. I will surely try soon :)

  11. i have never tried this dish but it sounds wonderful!!

  12. Really enjoyed learning about Saasmi...don't know if you've heard of a Parsi Gujarati dish, very similar to Saasmi called 'Bafenu' - same principle of no cooking and ripe mangoes. The spice differs a bit. Great post:)

  13. That looks like such an unusual, mouth-watering dish!! Yum!