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soutekayi hasi gojju | raw cucumber recipe

southekayi hasi gojju, raw cucumber recipe | cucumber hasi gojju or cucumber gojju,
soutekayi hasi gojju is a traditional South Indian dish from Karnataka, celebrated for its tangy and complex flavors. The preparation involves grinding raw urad dal (black gram) and methi seeds (fenugreek) with fresh coconut, tamarind, jaggery, and Byadagi red chilies. This spice mix creates a rich and aromatic paste that forms the base of the gojju. The ground mixture is then added to chopped cucumber, resulting in a delightful blend of sweet, sour, and spicy flavors. The jaggery adds a touch of sweetness, the tamarind contributes tanginess, and the Byadagi chilies provide a mild heat with a deep red color. This dish is typically enjoyed with steamed rice or chapatis, rotti, making it a refreshing and nutritious part of a traditional meal.
It is a vegan, and gluten free side dish.
Cucumber is a highly beneficial vegetable, especially during the summer months, due to its high water content and cooling properties. Consisting of about 95% water, cucumbers help keep the body hydrated, which is essential for maintaining overall health and preventing dehydration in the heat. They also have anti-inflammatory properties and are rich in vitamins and minerals such as vitamin K, vitamin C, potassium, and magnesium, which contribute to overall well-being. The cooling effect of cucumbers can soothe the skin, reduce swelling, and alleviate sunburn when applied topically. Additionally, cucumbers are low in calories and high in fiber, promoting digestion and aiding in weight management. Their refreshing and light nature makes cucumbers an ideal summer snack, helping to keep the body cool and refreshed.
archive of  cucumber soutekayi recipes videos 
benefits of cucumber 


  • 1 soutekayi |cucumber OR
  • around 1.5 cup of chopped cucumber(1 cup = 250ml)

Masala ingredients to grind:

  • 3/4 cup grated coconut
  • 1 tsp uddina bele/urad dal
  • 1/4 tsp menthya/methi seeds
  • 2 tsp jaggery
  • key lime size tamarind (wash and soak in water)
  • 1/2 to 3/4 tsp salt or salt to taste
  • 4 to 5 byadagi red chillies or to your preference


Prepare Cucumber:

  1. Wash, peel, and chop the cucumber into small pieces.
  2. Transfer the chopped cucumber into a bowl.

Grind Masala:

  1. In a blender, add grated coconut, urad dal, methi seeds, jaggery, tamarind, salt, and Byadagi red chillies.
  2. Add approximately 1/2 cup of water.
  3. Grind all the ingredients into a fine paste.

Mix Masala with Cucumber:

  1. Add the ground masala paste to the bowl with the chopped cucumber.
  2. Mix well until the cucumber pieces are evenly coated with the masala paste.
  3. Adjust the consistency if needed by adding a little more water.


  1. Heat 2 tsp of cooking oil in a small pan or ladle.
  2. Add a pinch of hing (asafoetida).
  3. Add 1/2 tsp mustard seeds. Once they pop, add a few curry leaves.
  4. Turn off the heat and pour the seasoning over the prepared gojju.

Rest and Serve:

  1. Mix the seasoning into the gojju.
  2. Let it sit for 10 minutes to allow the flavors to meld.
  3. Serve the cucumber gojju with chapati, rotti, or rice