Southekayi Hasi Gojju

Simple side dishes are always a welcome change to rich and laborious gravies. This cucumber dish called as southekayi hasi gojju (no cooking required) has ingredients that are added to a bisi gojju (cooked and warmed)
Gojjus/Gotsus are typically tangy side dishes which have loads of flavour in them. Take for instance, pineapple gojju, apple gojju or this yellu gojju, they are very tasty. But they require the masala to be prepared and ground. That is the reason why these dishes are limited to certain special occasions like festivals and weddings.

I learnt this southekayi hasi gojju from my MIL. It goes really well with akki roti/chapathis. It is crunchy and flavourful and is ready in a few minutes. Jaggery and tamarind make this a special type of gojju with absolutely no cooking required. All it requires a final tadka/chaunk/vaggarne of mustard/saasuve/rai and hing/ingu.
A unique quality of this gojju unlike other gojjus is, it has cooling properties along with the flavours of a traditional gojju.
More elaborate gravy recipes from FOI. All gojju recipes available here!
Here are some more cucumber dishes.

5.0 from 2 reviews

Southekayi Hasi Gojju

 

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Prep time

5 mins

Cook time

2 mins

Total time

7 mins

 

Tasty and delicious side dish, southekayi hasi gojju

Author: Vindhya Desai

Recipe type: Side

Cuisine: Indian

Serves: 1 bowl

Ingredients

• 1 Cup finely chopped cucumber
  

For Grinding (NO frying/sautéing):

• ½ Cup grated coconut
• 1 chopped green chilli
• 2-3 sprigs of coriander leaves
• ½ Tbsp jaggery/palm sugar
• 1 pinch hing/asafoetida
• ½ Tsp tamarind paste or 1 Tbsp thick tamarind pulp
• ¼ Cup puthani/kadale pappu/roasted gram/daria
• ¼ Tsp turmeric
• Table salt/Crystal sea salt/kalluppu to taste
  

For Tadka:

• ½ Tbsp oil
• ½ Tsp mustard/saasuve/rai
• 1 broken red chilli
• Few curry leaves

Method

1. In a mixer jar, add grated coconut, green chilli and chopped coriander
2. Throw in jaggery and hing/asafoetida
3. Next add tamarind paste and roasted gram/daria
4. Add turmeric and salt to taste/kalluppu
5. Grind into a smooth paste by adding some water. It must be smooth chutney consistency
6. In a bowl, add finely chopped cucumber
7. Pour in the ground masala
8. Mix masala well with cucumber
9. Make tadka with oil, mustard, curry leaves and broken red chilli
10. Pour tadka over cucumber-masala mixture
11. Mix well. Serve at room temperature with akki roti/chapathis

Notes

On a hot and humid day if you have leftovers make sure to refrigerate it as the uncooked coconut might turn bad

Add a little more green chilli if you want it spicy

On the other hand, if you have made it spicy and want to make it a little mellow, add 1-2 Tbsp of yogurt/curd

3.5.3226

Southekayi Hasi Gojju Stepwise:

In a mixer jar, add grated coconut, green chilli and chopped coriander
  

Throw in jaggery and hing/asafoetida
  

Next add tamarind paste and roasted gram/daria
  

Add turmeric and salt to taste/kalluppu
   

Grind into a smooth paste by adding some water. It must be smooth chutney consistency
 

In a bowl, add finely chopped cucumber

Pour in the ground masala
 

Mix masala well with cucumber

Make tadka with oil, mustard, curry leaves and broken red chilli

Pour tadka over cucumber-masala mixture

Mix well. Serve at room temperature with akki roti/chapathis