A saasme or raitha provides a much needed cooling effect to the palate. If you used eating a spicy meal it is always good to balance with a cooling raitha on the side. Today let’s learn a slightly different kind of saasme, carrot saasme. A special thing about this saasme is it has a nice sweet taste and can be used as a dip just by itself.
For carrot saasme you can grind coconut and little mustard seeds add then mix it with carrot puree and yogurt/curd. Here I have made it plain and just added some chatpata flavours in the form of amchur powder and jeera-pepper powder to balance things. This is very much a kid-friendly recipe and helps cool off some spicy flavours.
I had made carrot saasme along with piping hot carrot saaru. It is a very nice combination and I love paired dishes like these. The other ones I like are beetroot huLi and beetroot saasme, sorekayi kootu and sorekayi saasme! Try more tambli and raitha recipes from FOI, southebeejada tambli, pudina raitha etc.
- 1 small carrot
- ¾ Cup yogurt
- ½ Tsp amchur powder
- ¼ Tsp roasted jeera-pepper powder
- Salt to taste
- 1 Tsp oil
- 1 broken dry red chilli
- Few curry leaves/karibevu
- ¼ Tsp mustard
- 1 pinch hing
- Coriander leaves to garnish
- Wash, peel and slice the carrot
- Boil the carrot till soft, allow it to cool
- Puree the carrot in a mixer jar into a smooth paste
- Add this paste into a bowl
- Sprinkle roasted jeera-pepper powder
- Beat yogurt into a smooth mixture and pour this over the carrot mixture
- Mix carrot puree and yogurt very well
- Sprinkle amchur powder
- Make tadka with oil, mustard, hing, curry leaves and dry red chilli
- Pour this over the carrot saasme
- Garnish with chopped coriander and mix well
- Serve as a cooling side dish with rice, carrot saaru
Ensure the yogurt/curd is not sour, it should be smooth and sweet
For some extra kick, add a pinch of red chilli powder
Carrot Saasme Stepwise:
Wash, peel and slice the carrot
Boil the carrot till soft, allow it to cool
Puree the carrot in a mixer jar into a smooth paste
Add this paste into a bowl
Sprinkle roasted jeera-pepper powder
Beat yogurt into a smooth mixture and pour this over the carrot mixture
Mix carrot puree and yogurt very well
Sprinkle amchur powder
Make tadka with oil, mustard, hing, curry leaves and dry red chilli
Pour this over the carrot saasme
Garnish with chopped coriander and mix well
Serve as a cooling side dish with rice, carrot saaru
