CUCUMBER CILANTRO MIX

KHEERA - DHANIYA MIX

SAUTEKAI - KOTTAMBARI SOPPINA HASI GOJJU

KARNATAKA STYLE

You Need: (To serve 4 people)

    To Grind:

• Grated Cucumber (Kheera/Sautekai) - (2 Medium Sized)

• Cilantro/Coriander Leaves (Dhaniya/Kottambari Soppu) - (1 Small Bunch)
• Green Chillies (Hara Mirch/Hasi Menasinakai) - (2-3)

• Grated Coconut (Nariyal/Turida Tenginakai) - (1 cup)

• Tamarind Extract (Emli Ka Pani/Hunase Huli Neeru) - (½ cup)

• Powdered Jaggery (Gud/Bella) - (1 tbsp) Optional

• Split Bengal Gram (Chana Dal/Kadale Bele) - (2 tbsp)
• Turmeric Powder (Haldi/Arisina) -  (1 tsp)

• Salt (To taste)
• Water

     For Seasoning (Tadka/Oggarane):

• Oil (for seasoning) - 1 tbsp
• Mustard seeds (Rai/Sarso/Sasive) - ½ tsp
• Split Black Gram (Urad Dal/Uddina Bele) - (1 tsp)
• Dry Red Chillies (Lal Mirch/Ona Menasinakai) - (2)
• Curry leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 Pinch)

     Method:

• Heat oil in a pan. Add split Bengal gram (Chana dal) and saute till the grams turn slight golden brown.

• Switch off the gas/stove and add green chillies and curry leaves and saute for 3-4 seconds. Keep this side.

• Grind some grated Cucumber, Cilantro, Coconut, Tamarind extract, powdered Jaggery, Turmeric powder, the above fried split Bengal gram-Green Chilles-Curry leaves, all together with salt and little water.

• Add the remaining grated cucumber with this blend and mix well.

• For seasoning, heat oil in a pan. Add mustard seeds, split black gram (Urad dal) and saute till grams turn slight golden brown. Add dry Red Chillies, Curry Leaves and Asafoetida one by one and saute for 5-6 seconds. Switch off the gas/stove.

• Add the seasoning to the cucumber-cilantro blend and mix well. 

Serve this cold dish with hot Rice or with Rice-Rasam :)