Sowthekai Hasi Gojju Recipe

Cooking Directions

• STEP 1.Grate the cucumber and squeeze out any excess water.
• STEP 2.In a blender, grind together coconut, tamarind, green chilies, and salt to make a smooth paste.
• STEP 3.In a pan, heat oil and add mustard seeds, urad dal, and curry leaves. Once the mustard seeds start to splutter, add the grated cucumber and saut茅 for a few minutes.
• STEP 4.Add the coconut paste to the pan and mix well. Cook for a few more minutes until the flavors are well combined.
• STEP 5.Remove from heat and serve the Sowthekai Hasi Gojju as a side dish with rice or roti.

Cooking Tips

• Make sure to squeeze out the excess water from the grated cucumber to prevent the dish from becoming watery.
• Adjust the amount of green chilies according to your spice preference.
• You can add a pinch of jaggery or sugar to balance the tanginess of the tamarind.

Storage and Serving

• Sowthekai Hasi Gojju is best served fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving.