Happala sasmi

Rashmi K -

 Hello Namaste,

For a long break today we will see the recipe that is something unique and one of the popular side dish of udupi – kundapur cuisine served along with rice just before rasam and sambar, that is happala sasmi(papad sasmi). In Kundapur language,  sasmi means sasive(mustard seeds). So it is the blend of  fresh coconut, dry red chillies and mustard seeds (sasive) makes the sasmi unique.It can be prepared very easily if you are in a hurry.

Sasmi will not last longer.you can cook this for single meal like lunch or dinner but can't store for later use because papad becomes mushy.

Happala Sasmi

 Serves : 2 people

Ingredients:


 Urad dal Khara Happala(Red papad) : 3
Coconut (grated) : 5 tbsp
Mustard seeds (sasive) : 1/2 tsp
Curd : 1 medium ladle full
Dry red chilli : 1
Salt : 1/2 tsp

To Temper :


 Coconut oil : 1.5 tsp
Urad dal : 1/4 tsp
Mustard seeds : 1/4 tsp
Curry leaves : few

Method :


• firstly, roast the papad (don't deep fry it) and keep it aside.


• After 5 minutes crumbled it.

• further in a small blender add coconut, mustard seeds, red chilli, salt ( don't add more salt as papad also has salt)together.

• blend to a fine and thick paste adding water as required.

• add curd to grounded coconut paste and mix it.

• Then add crumbled papad( khara happala).

• mix the coconut paste and papad well.

• furthermore, heat a kadai add coconut oil, mustard seeds, urad dal and curry leaves.

• when the mustard seeds splutter pour the seasoning to the saasmi.

• finally, serve  saasmi along with hot rice.
Crumbled papad 


For this same recipe instead of papad u can add onion , cucumber...soon I will post onion sasmi too.

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