Wednesday, April 7, 2010
Southekayi Hasi Gojju / Cucumber in Coconut Curry
The literal translation of “Southekayi Hasi Gojju” in English would be Cucumber raw curry . To explain it to those who have no idea what we are talking about this is a curry with coconut and cucumber as the base ingredient and you really don’t have to cook this dish…..no cook recipe!! It is small chunks of cucumber in coconut gravy….and yes you read it right …no cook so it is raw cucumber. The crunchiness of cucumber with the sweetness of fresh coconut and the sharpness of the green chili..just makes it a perfect taste in every bite. You could mellow it down by reducing the amount of coconut gravy with the cucumber; almost treating it like a salad…tossed with a coconut dressing or you could give the cucumber a good swim in the gravy and treat it as a side dish. It could be served with hot white rice or chapattis (Indian flat bread) and you could make a meal out of it. This is usually treated as a side dish and is popular in South India.
Cucumbers: 2 medium : Peal the cucumber and finely chop.
Grind to a fine paste:
Coconut: 1& 1/2 cup fresh shredded coconut (you could use frozen)
Green chilies: 2-3
Mustard seeds: 1 tsp
Tamarind paste: 1tsp (soak the tamarind in warm water and squeeze the pulp from the husks. If using store bought tamarind use 1/4th the amount as it is a concentrate)
Brown sugar or jaggery: 1 tbsp
Cilantro: a few leaves
Salt: to taste
Mustard seeds- 1tsp
Asoefitida/hing- a pinch
Toss the cucumber with the coconut gravy and enhance the flavor with seasoning. For seasoning: heat a pan, add oil and then mustard seeds, once it splutters, add asoefetida and curry leaves.Thats all there is to it , serve at room temperature.