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Southekayi Hasi Gojju | Cucumber Raw Curry Karnataka Style

Praneetha A Goutham
Southekayi hasi gojju is a very simple Karnataka style curry made of cucumber and a handful of ingredients, that needs no cooking and can be done in 10 minutes.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Accompaniments, Side Dish
Cuisine Indian, Karnataka
Servings 3

Ingredients
  

  • 1 medium sized cucumber - , or half English cucumber

To Grind

  • 1/4 cup fresh grated coconut
  • less than 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 5-6 sprigs fresh coriander leaves
  • 4-5 nos. green chillies - , or as required
  • small gooseberry size tamarind
  • 1/2 tsp jaggery powder
  • 1 tbsp roasted chana dal - (hurigadale/bhuna chana)
  • a pinch of turmeric powder
  • salt - to taste

For Tempering

  • 1 tsp cooking oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida
  • 4-5 nos. curry leaves

Instructions
 

  • First, soak the tamarind in some water such that it gets soft and easy to grind.
  • Next, wash the cucumber well. Follow the everyday hack of chopping the ends of the cucumber and rubbing it slightly to remove the bitterness in it. Peel the skin and chop the cucumber finely. (retain the skin if you like the crunch) Transfer the chopped cucumber into a mixing bowl.
  • Transfer the soaked and softened tamarind along with water to a mixer jar. Add in all the other ingredients mentioned under 'To Grind'. Add about 1/4 cup water and grind to a smooth paste. Do not make it very smooth and fine, a little finer than chutney should be enough. Also, DO NOT increase the quantities of mustard and cumin seeds, as they will make the gojju bitter.
  • Transfer the ground mixture into the bowl with chopped cucumber. Mix well, check for salt and add if required. Add more water if required to get the desired consistency. You can keep the gojju either thin or thick. I added a little less than 1/4 cup.
  • Prepare the tempering by heating oil in a small pan. Once it turns hot, add in the mustard seeds and let them crackle and splutter. Add in asafoetida and curry leaves. Turn off the heat and transfer the tempering to the prepared gojju. Mix it and serve it with rotti, dosae, chapathi or steamed rice.

Notes

  1. Adjust the number of green chillies as per your taste.
  2. You can either peel off the skin of the cucumber or retain it. I prefer peeling it off for this recipe.
  3. DO NOT increase the quantities of mustard and cumin seeds, as they will make the gojju bitter. Please follow the measurement.
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