26 July, 2019
CUCUMBER/SOUTHEKAYI HASI GOJJU
One of the easiest and quickest tangy curry recipe, which does not need any cooking. Just chop, grind, mix and the curry/gojju is ready in minutes. It is a wonderful accompaniment with saaru anna (rasam rice), huli anna (sambar rice) and we can also relish this gojju just mixing it with steaming plain rice. This is one among the oldest recipes which I know.
You can also check some other gojju/tangy curry recipes on my blog – huggi gojju , curry leaves gojju , lemon/nimbe gojju , raisin/ona drakshi gojju , kayi ganji-gojju , menthya/methi gojju , hasi drakshi/fresh grapes gojju , Pineapple gojju , raw mango/huli mavina gojju , Potato/alugadde gojju
Ingredients :
- Chopped cucumber – 2 cups
- Grated fresh coconut – 1/4 cup
- Hurigadale/roasted gram – 2 tbsp
- Green chili – 4
- Coriander leaves – 1 tbsp
- Curry leaves – 1 string
- Tamarind juice (thick) – 1 tbsp
- Jaggery – 1 tbsp
- Salt to taste
For tempering :
- Ghee – 1 tsp
- Mustard seeds – 1/2 tsp
- Hing – a fat pinch
PROCEDURE : measuring cup used – 250 ml
- Gather coconut, roasted gram, green chili, coriander leaves, curry leaves, tamarind juice, jaggery, salt and 1/4 cup of chopped cucumber and grind into a coarse paste without adding any water
- Put the ground paste to the chopped cucumber in the vessel
- Prepare tempering using the ingredients mentioned below the heading ‘for tempering’ and pour it on the cucumber – ground paste mixture
- Combine everything well and serve
