Description
A vibrant raw cucumber relish, bursting with fresh flavors. Perfect as a side dish with rice.
Ingredients
Units
Scale
- 3 small (or 1 large) cucumbers
- 1 lime sized tamarind
- 1/3 cup coconut
- 1 tbsp roasted gram
- 1 tsp cumin seeds
- 1/4 tsp mustard seeds
- Salt
- 1 tbsp jaggery
- 1 to 2 green chilies
- 2 tsp oil
- 1/4 tsp mustard seeds
- 1 or 1/2 tsp red chili
- a pinch turmeric
- 8-10 curry leaves
- a pinch asafetida
Instructions
- Combine coconut, jaggery, salt, cumin seeds, mustard seeds, green chili, roasted gram, and tamarind extract in a blender; blend to a coarse paste.
- Add the ground paste to chopped cucumber and mix well.
- Heat oil in a pan and add mustard seeds. Once they pop, add turmeric, asafetida, red chili flakes, and curry leaves; sauté for a few seconds.
- Add the seasoning to the prepared gojju and serve immediately with hot rice.
Notes
- For a smoother paste, remove the cucumber seeds before blending.
- Adjust the amount of green chilies to control the spice level.
- This gojju is best served fresh, but leftovers can be stored in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: South Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 4
- Protein: 3