Known as Hasi majjige traditionally, this is a dish I have always seen Ajji and Amma cook with Bisibelebath. Its different from the usual Raita in a way that a few ingredients are ground and added to the cucumber and then mixed with curd.


Cucumber – 1; finely chopped
Curd – 2 cups
Salt – to taste

For grinding:

Green chillies – 3 to 4(fojavascript:void(0)r medium spicy)
Coriander leaves – 1/2 cup; roughly
Shredded coconut – 4 tbsp
Hing – 1 pinch
Turmeric – 1 pinch

For tempering:

Ghee – 1 tsp
Mustard – 1/2 tsp
Urad dal – 1/2 tsp
Channa dal – 1/2 tsp
Curry leaves


Grind all the ingredients adding little water. Mix this to the cucumber and keep aside.Just before serving, add the curd and salt to the cucumber+paste mixture and mix well. For the tempering, take ghee in a wok and when it melts, add the channa dal first and then the urad dal. When they turn golden and brown respectively, add the mustard and with the spluttering of the mustard, add it to the hasi majjige.This tastes yummy with Bisibelebath and can also be eaten with plain rice. Bon Appétit!

P.S: Make sure you add the salt and curd just before serving to prevent the cucumber from leaving behind water.