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.
- 1 Cup finely chopped cucumber
- 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
- ½ Tbsp oil
- ½ Tsp mustard/saasuve/rai
- 1 broken red chilli
- Few curry leaves
- 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
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
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
