

Kannada
Southekayi Gojju
- Duration: 20 min
- Serves: 4 people
-
Spice Level: Low
Trivia Tadka
Ingredients
- Sambar cucumber (sambar kakdi), peeled and chopped into 1/2 inch cubes (1 1/2 cup)
- Tamarind paste (imli) (2 tsp)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- Jaggery (gud), grated (2 tsp)
- Water (2 cups)
- Salt (to taste)
For Masala
- Oil (1 tsp)
- Dry coconut (khobra), grated (5 tbsp)
- Chana dal ( 1 1/2 tsp)
- Urad dal (1 1/2 tsp)
- MTR Lal Mirch/Red Chilli Powder (2 tsp)
- Sesame seeds (til) (3 tsp)
- Fenugreek seeds (methi) (1 tsp)
For Tadka
- Oil (2 tsp)
- Mustard seeds (sarson) (1 tsp)
- Asafoetida (hing) ( 1/4 tsp)
- Curry leaves (kadipatta) (5–6 curry)
Method
- Heat oil and roast all ingredients for the masala paste, except chilli powder.
- Place the roasted ingredients in a blender, add MTR Lal Mirch/Red Chilli Powder and grind to a fine paste with little water.
- In a pan, heat 1 tsp oil, add fenugreek seeds, sambar cucumber and stir for a minute.
- Add tamarind paste, water, MTR Haldi/Turmeric Powder, salt and boil until the cucumber is cooked.
- Then add the ground masala and jaggery and cook for 4–6 minutes, adding more water if needed.
- For tadka, heat 1 tsp oil in a small kadhai, add mustard seeds, asafoetida and curry leaves to it.
- Allow the mustard to splutter and then pour it over the prepared cucumber masala mixture.
- Serve hot with pongal or steamed rice.