Cucumber Raw Gojju

Cucumber in coconut gravy

Cucumber chopped fine and mixed in uncooked coconut gravy. It is the easiest and quickest thing anyone can make provided there is a cucumber in the fridge. It goes well with rice, chapattis or dosas too. And there is no guilt of eating a junk food as you can have a large quantity of water-filled cucumber.

Making time: 15 min
Serves: 4


Cucumber 2, medium sized (finely chopped)
Grated Coconut 1/3 cup
Green chilies 5-6/ per taste
Channa Dal/ Fried gram dal 2 tsp
Curry leaves 10-12
Coriander leaves 1 Tbsp (finely chopped)
Jaggery/Sugar (optional) a small pinch
Tamarind a small marble sized ball
Turmeric 1 pinch
Salt to taste
Cooking oil 1 tsp

For Tempering:

Cooking oil – 1 Tsp
Curry leaves – A few sprigs
Mustard seeds – 1 Tsp
Asafetida – a pinch, powdered


Wash the cucumber, and chop it fine. I like to retain the outer skin for that crunch. You may peel it if you don’t like it that way. Meanwhile, roast green chilies, curry leaves and channa dal in a few drops of oil till they change color. Allow to cool slightly and grind with coconut, turmeric, salt, tamarind, jaggery, coriander leaves, adding a little water if needed. If you like to have more of gravy, add a tbsp of chopped cucumber and grind along. Transfer the ground chutney to a serving bowl. Mix the finely chopped cucumber.

For tempering:
Heat the oil in a pan, add mustard and allow splutter. Add curry leaves. Garnish with the tempering.

P.S. Do not grind the spices too smooth – a little coarse consistency will give a better taste.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>