Southekayi Hasi Gojju

Hasi gooju means, raw stew. is normally prepared with cucumber, tamarind and jaggery. This dish has two versions. I will be posting the second version soon. I love this recipe because it uses very simple ingredients and is a breeze to prepare. So here goes the recipe.

Southekayi Hasi gojju recipe:

Cooking and preparation time:20mins

Serves-4

Ingredients:

Cucumber- 1 big or 2 small, peeled and chopped fine

Tamarind- Lime sized

Jaggery- Lime sized or to taste

Coconut- 3-4 tbsp

Salt to taste

Roast together:

Channa dal- 2tbsps

Fenugreek or methi seeds- 1/4 tspn

Jeera- 1tspn

Red chillies- 3

Oil- 1tsp

Seasoning Ingredients:

Oil- 2tsp

Mustard- 1tsp

Hing- a pinch

Curry leaves- 1sprig

Method:

• For the powder, heat oil in a pan and add the jeera and methi seeds.
• Once they pop, add the channa dal and saute till the dal turns brown.
• Add the red chillies and saute for one more min. Take of from the heat and cool.
• Once cooled, greind the mixture to a fine powder.
• Add coconut, Tamarind pulp, Jaggery and salt to the powder and grind to a fine paste.
• Add the ground mixture to the chopped cucumber and mix. DO NOT ADD any water as the cucumber will give out water.
• For the seasoning, Heat oil in a pan and add the mustard.
• Once it sputters, Add the curry leaves and hing.
• Add the seasoning to the gojju. Check for salt and serve with rice or rotis.