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Southekayi hasi gojju is an easy no-cook side dish from the taste of Karnataka and pairs well with both rice and flatbreads.
Southekayi hasi gojju is a speciality from Karnataka. Southekayi in kannada means cucumber. Hasi translates to raw. Gojju means curry. So this term essentially means no-cook cucumber curry. We all must be using cucumber in mostly salads. Cucumber is mostly eaten in the raw form in salads. Some times I do use in the preparation of dosai called as southekayi dosa. It can be added while preparing akki roti too.
Cucumber is a vegetable which has more water content like the ash gourd. Hence, it using in a sale it is always advisable to sprinkle salt and leave it for a while. By doing this the water oozes out which can be squeezed and removed. Else it can make the final dish watery. Likewise while preparing the akki roti, I do not add water to make the dough. Most of the times, the water from the southekayi is more than enough. So first use the water from the vegetable, and add more water if need be.
As the name suggests, this southekayi gojju is a very recipe to put together . That is because there is no cooking involved in this recipe. Everything is in a raw stage and is ground and mixed raw. Hence, the only preparation to cook this is to cut the cucumber. Then grind the coconut, tamarind, roasted gram, cumin seeds, Mustard seeds with salt and jaggery and mix it up. Finally tempering is added and the delicious hasi gojju is ready to be served. This recipe is adapted from here.
There are other gojju recipes which does involve a little bit of cooking. The other varieties of gojju are Pineapple menaskai, Kathrika gothsu and Chidambaram kathrika gothsu
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FOR THE GROUND PASTESoak tamarind in very little warm water |
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