Southekayi Hasi gojju | How to make Southekayi Hasi gojju

By Nandita Shyam  |  9th May 2016  |  
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  • Southekayi Hasi gojju, How to make Southekayi Hasi gojju
Southekayi Hasi gojjuby Nandita Shyam
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About Southekayi Hasi gojju Recipe

This is a true blue dish from Karnataka that makes an excellent side dish. Try serving this dish with either piping hot rotis or with rice and rasam. You will surprised as to how gratifying and wholesome this simple dish can be.

Southekayi Hasi gojju, a deliciously finger licking recipe to treat your family and friends. This recipe of Southekayi Hasi gojju by Nandita Shyam will definitely help you in its preparation. The Southekayi Hasi gojju can be prepared within 15 minutes. The time taken for cooking Southekayi Hasi gojju is few minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Southekayi Hasi gojju step by step. The detailed explanation makes Southekayi Hasi gojju so simple and easy that even beginners can try it out. The recipe for Southekayi Hasi gojju can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Southekayi Hasi gojju from BetterButter.

Southekayi Hasi gojju

Ingredients to make Southekayi Hasi gojju

  • cucumbers- 3 small or 1 large, peeled, deseeded and finely chopped
  • tamarind- a small lime sized, soaked and juice extracted
  • coconut- 1/3rd cup
  • Roasted gram- 1tbsp
  • cumin seeds- 1tsp
  • mustard seeds- 1/2tspn
  • salt to taste
  • jaggery- 1tbsp
  • Green chilies- 1 to 2
  • For the seasoning:
  • oil- 2tsp
  • mustard seeds- 1/2 tsp
  • Red chili-1 or 1/2a tsp of red chili flakes
  • turmeric- a pinch
  • curry leaves- 8-10
  • Asafetida-a pinch

How to make Southekayi Hasi gojju

  1. In a blender jar, combine the coconut, jaggery, salt, cumin seeds, mustard seeds, green chili, roasted gram and the tamarind extract and blend to a coarse paste.
  2. Add the ground paste to the chopped cucumber and mix well.
  3. Heat oil in a pan and add the mustard seeds. Once they pop, add the turmeric, asafetida, red chili flakes and the curry leaves and sauté for a few seconds. Once done, add the seasoning to the prepared gojju and serve immediately with hot ri

My Tip:

Tomato and onion can also be added to this dish. This dish has a very short shelf life. So it has to be consumed almost immediately or has to be refrigerated till further use.

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