Hopefully, I will start blogging frequently from now on. We went strawberry picking and got a whole basket of strawberries home. So, I started experimenting and made lots of new recipes using strawberries. I'll try to post all of them.
One of the first recipes that I tried was this strawberry sasive, I loved it thoroughly.
Preparation Time: 10 mins
Cooking Time: 5-7 mins
Serves:4-6
Ingredients:
Strawberries:6-8 nos, refer notes
Salt: As needed
Water: About 1/4 cup
Whisked yogurt: 1/4 cup
Jaggery: 2 tsp, optional
Jaggery: 2 tsp, optional
For coconut-mustard paste:
Fresh or frozen coconut: 1/4 cup, grated
Mustard seeds: 1/2 tsp
Green chili: 2 nos, according to taste
Water: As needed
For tempering/oggarane:
Cooking Oil: 1 tsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/4 tsp
Curry leaves: 3-5 nos, torn
Red chili: 1 no, broken (optional)
Method:
Wash the strawberries thoroughly and roughly chop them.
Add about 1/4 cup of water, salt, jaggery to the chopped strawberries and bring it to a boil.
Strawberries get cooked pretty fast. In less than 5 minutes, strawberries will be done.
Allow the strawberries to cool.
Make a fine paste of the items mentioned under the coconut paste. Add very little water. You could use the water used for boiling the strawberries.
Add the cooked strawberries to the coconut paste and crush it coarsely.
Scoop out the mixture to a bowl. Add the whisked yogurt. Mix well.
Prepare the tempering. Add oil in a small pan. When oil is hot, add the mustard seeds. When mustard seeds crackle, add the cumin seeds. When cumin seeds turn golden brown, add the curry leaves and red chili. Remove from the heat and pour it over the saasive prepared. Mix well and serve with steamed rice.
Notes:
Do not use very sour strawberries. Try to use sweeter ones. If the strawberries are very sour, try using 3 or 4 only.
For tempering/oggarane:
Cooking Oil: 1 tsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/4 tsp
Curry leaves: 3-5 nos, torn
Red chili: 1 no, broken (optional)
Method:
Wash the strawberries thoroughly and roughly chop them.
Add about 1/4 cup of water, salt, jaggery to the chopped strawberries and bring it to a boil.
Strawberries get cooked pretty fast. In less than 5 minutes, strawberries will be done.
Allow the strawberries to cool.
Make a fine paste of the items mentioned under the coconut paste. Add very little water. You could use the water used for boiling the strawberries.
Add the cooked strawberries to the coconut paste and crush it coarsely.
Scoop out the mixture to a bowl. Add the whisked yogurt. Mix well.
Prepare the tempering. Add oil in a small pan. When oil is hot, add the mustard seeds. When mustard seeds crackle, add the cumin seeds. When cumin seeds turn golden brown, add the curry leaves and red chili. Remove from the heat and pour it over the saasive prepared. Mix well and serve with steamed rice.
Notes:
Do not use very sour strawberries. Try to use sweeter ones. If the strawberries are very sour, try using 3 or 4 only.
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