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A refreshing and tangy raw cucumber curry from Karnataka. Finely chopped cucumber is mixed with a pungent coconut-mustard paste and yogurt, then finished with a classic South Indian tempering. A perfect side for rice.
For 4 servings
Prepare the cucumber: Wash the cucumbers well. You can peel them or leave the skin on for extra fiber. It's important to taste a small piece to ensure it's not bitter. Finely chop the cucumbers, discarding any large, tough seeds, and place them in a medium-sized mixing bowl. This should take about 5 minutes.
Grind the masala paste: In a blender or grinder jar, combine the freshly grated coconut, green chillies, 1 tsp of mustard seeds, tamarind paste, and jaggery. Add 2-3 tablespoons of water and grind for about 2-3 minutes to a smooth, thick paste. The raw mustard seeds are key to the characteristic pungent flavor of the gojju.
Combine the gojju base: Add the ground coconut-mustard paste to the bowl with the chopped cucumber. Pour in the whisked curd and add salt to taste. Mix everything gently for about 1 minute until well combined.
Prepare the tempering (Oggarane): Heat coconut oil in a small tadka pan over medium heat. Once hot, add 1/2 tsp of mustard seeds and let them splutter completely (about 30 seconds). Next, add the urad dal and sauté until it turns a light golden brown (about 45 seconds). Finally, add the broken dried red chilli, curry leaves, and hing. Sauté for another 20 seconds until the curry leaves are crisp and aromatic, then immediately turn off the heat.
Finish and serve: Pour the hot tempering over the cucumber-yogurt mixture. Garnish with finely chopped coriander leaves and give it a final gentle stir. For the best taste and texture, serve the Southekayi Hasi Gojju immediately with hot steamed rice or as a side with rotis.
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A refreshing and tangy raw cucumber curry from Karnataka. Finely chopped cucumber is mixed with a pungent coconut-mustard paste and yogurt, then finished with a classic South Indian tempering. A perfect side for rice.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 163.21 calories per serving with 4.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Replace the dairy curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt for a completely vegan dish.
This gojju can also be made with finely chopped capsicum (bell pepper), onion, or even tender bottle gourd (sorekayi).
For a different flavor profile, you can add a small piece of ginger (about 1/2 inch) while grinding the masala paste.
Cucumber is composed of over 95% water, making this dish incredibly hydrating and cooling, which is perfect for hot weather and maintaining body fluid balance.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, improve digestion, and boost overall immunity.
Fresh coconut and the use of coconut oil provide medium-chain triglycerides (MCTs), which are easily digestible fats that offer a quick source of energy for the body.
'Hasi' means 'raw' in Kannada, and 'Gojju' refers to a type of curry or chutney. So, Hasi Gojju is a raw curry that doesn't involve cooking the main ingredients, only a final tempering is added.
The most common reason for bitterness is the cucumber itself. Some cucumbers can naturally be bitter. It's always a good practice to taste a small piece of the cucumber before you start chopping it for the recipe.
Yes, it is a very healthy dish. Cucumber provides hydration and fiber, curd is a great source of probiotics and calcium, and coconut offers healthy fats. It's light, refreshing, and made with fresh ingredients.
One serving of Southekayi Hasi Gojju (about 0.75 cup or 200g) contains approximately 150-160 calories, making it a light and low-calorie side dish.
It is best served fresh. If you make it too far in advance, the cucumber will release water due to the salt, making the gojju watery. You can, however, chop the cucumber and grind the paste ahead of time and store them separately in the refrigerator. Combine them with yogurt and add the tempering just before serving.
Absolutely. Simply replace the dairy curd with a thick, unsweetened plant-based yogurt of your choice, such as coconut, cashew, or almond yogurt, to make a delicious vegan version.