Southekayi Hasi Gojju | ಸೌತೆಕಾಯಿ ಹಸಿ ಗೋಜ್ಜು

Thursday, April 01, 2021

Southekayi Hasi Gojju



Southekayi Hasi Gojju is yet another traditional recipe from Karnataka. Hasi in Kannada means Raw so This is a No-Cook recipe except for the tempering 

This wasn't exactly a favourite during childhood but surprisingly, I was craving for this a couple of weeks ago. I often find myself craving for dishes that I hated as a child. Does that happen to you as well?

HOW TO MAKE SOUTHEKAYI HASI GOJJU

Serves 4 

 You Will Need:

  • 2 Medium sized Cucumber 
  • Salt 
To Grind:
  • 1/3 cup Grated Coconut 
  • 4 Green chilies 
  • 1 tablespoon Roasted Chana 
  • A small Gooseberry sized Tamarind - Soaked in water for 10 minutes
  • A small lump of Jaggery 
  • A few sprigs of fresh coriander leaves 
To Temper:
  • 1 tablespoon Oil 
  • 1/2 teaspoon Mustard Seeds
  • 4-5 Curry Leaves
  • A big pinch of Asafoetida 
How To:

Peel & finely chop the cucumber 

Add all the mentioned in the 'To Grind' list into a Mixie jar. Add  1/4 cup of water & grind into a smooth paste 

Add this paste into the bowl of chopped cucumber. Add about 1/4 cup of water if necessary. Add Salt 

Temper Mustard seeds, Asafoetida & Curry leaves & pour it into the bowl. Mix well

NOTE:

This Gojju is usually served along with Saaru (Rasam) & steamed rice. But one can eat this with Akki Rotti or Chapatis as well.

My Mum Slits the Green Chilies & fries them in Oil for about 30 seconds before grinding them. This reduces the spice from Green Chilies 

But You can add them raw as well 



SOUTHEKAYI HASI GOJJU

SOUTHEKAYI HASI GOJJU

Yield: 4
Author: Deepthi Shankar
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

  • 2 Medium sized Cucumber
  • Salt
  • To Grind:
  • 1/3 cup Grated Coconut
  • 4 Green chilies
  • 1 tablespoon Roasted Chana
  • A small Gooseberry sized Tamarind - Soaked in water for 10 minutes
  • A small lump of Jaggery
  • A few sprigs of fresh coriander leaves
  • To Temper:
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 5 Curry Leaves
  • A big pinch of Asafoetida

Instructions

  1. Peel & finely chop the cucumber
  2. Add all the mentioned in the 'To Grind' list into a Mixie jar. Add 1/4 cup of water & grind into a smooth paste
  3. Add this paste into the bowl of chopped cucumber. Add about 1/4 cup of water if necessary. Add Salt
  4. Temper Mustard seeds, Asafoetida & Curry leaves & pour it into the bowl. Mix well
  5. This Gojju is usually served along with Saaru (Rasam) & steamed rice. But one can eat this with Akki Rotti or Chapatis as well.
Did you make this recipe?
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