Savatekaayi hashi | Cucumber raita
By Leena Hegde, Puttanamane
Most of the Havyaka households grow cucumber during monsoon. This light, watery vegetable is all time favourite to make hashi or raita. Tender cucumber is chopped finely, and mixed with ground coconut, fresh curd, and tempering.
Ground coconut is added to most of the hashi, specifically when hashi is made with watery vegetables like cucumber, tomato, etc. Coconut adds not only unique taste and aroma, but also keeps the right consistency to hashi.
Tender homegrown cucumbers are used along with its skin. If bought from store either peel them off or soak cucumbers in salt water for 30 minutes before using.
Prep time
20 mins
Cook time
-
Cool off time
-
Total time
20 mins
Course
Curry
Diet
Vegetarian
Difficulty level
Easy
Servings
2 cups
Ingredients
-
1 medium or 1 cup (tightly packed) finely chopped cucumber
- ½ cup thick and fresh curd
- ¼ cup (tightly packed) grated fresh coconut
- 1 green chilli
- 2 small pieces red chilli
- ½ tablespoon oil
- ½ teaspoon husked and split black gram (uddina bele or urad dal)
- ½ teaspoon mustard seeds
- 1 pinch turmeric powder
- Salt as required
- Water as required
Cookware / Utensils
-
Pan
- Bowl(s)
- Spoon
- Mixer
Instructions
Instructions
- Grate ¼ cup fresh coconut.
- Grind to a fine texture adding 2 tablespoons water or as required. Cover and keep aside.
- Wash and chop a green chilli and keep aside.
- Wash cucumber and chop finely.
- Take chopped cucumber in a bowl.
- Add ground coconut, and then add fresh curd. Mix well.
- Add salt as required and mix.
- Heat ½ tablespoon of oil in small pan.
- Add ½ teaspoon husked and split black gram, and ½ teaspoon mustard seeds. Let the mustard seeds splutter.
- Add chopped green chilli, 2 pieces of red chilli, and a pinch of turmeric powder.
- Pour this tempering over Hashi. Mix well and serve with rice.
Step by step guide
How to make Savatekaayi hashi
1. Grate ¼ cup fresh coconut.
2. Grind to a fine texture adding 2 tablespoons water or as required. Cover and keep aside.
3. Wash cucumber and chop finely. Also, wash and chop a green chilli and keep aside.
4. Take chopped cucumber in a bowl.
5. Add ground coconut, and then add fresh curd. Mix well.
6. Add salt as required and mix.
7. Heat ½ tablespoon of oil in small pan. Add ½ teaspoon husked and split black gram, and ½ teaspoon mustard seeds. Let the mustard seeds splutter.
8. Add chopped green chilli, 2 pieces of red chilli, and a pinch of turmeric powder.
9. Pour this tempering over Hashi. Mix well and serve with rice.
Notes
-
Use tender cucumber(s).
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