Wednesday, 22 April 2015


Mosaru bajji or Hashi is a main course dish made of a mixture of curd and vegetable, either raw or cooked.
 The Hashi or Raita of Karnataka is one of the main dishes served in a meal. It is different from the raita of North India as it is not an accompaniment to a dish like pulao or fried rice but a main dish which is mixed with steamed rice and eaten after eating sambar and rice in a typical daily meal.
A typical household meal of North Kanara district in karnataka consists of Anna(steamed rice), Huli (sambar), Palle (cooked vegetables), Gojju(chutney), Hashi and Tambuli ( a thin cold soup of curd with spices).
On special occasions like festivals and marriages the meal becomes more elaborate with kosambri (salads) , chitranna( spiced rice),happala, sandige sweets and payasa.(  sweet porridge)

I would like to mention here that the women of this region are very innovative and can cook up a Gojju, Hashi or Tumbuli from any vegetable , vegetable peel or leaves of plants which are grown in their Tota (farm ) and keep you guessing what its made of. :)

Here I have used Green pumpkin for making the raita.


1 cup chopped pumpkin
2tsp fresh grated coconut
1/4 tsp mustard seeds
1/2 green chilli
a pinch of hing/asafoetida
1 cup fresh curd/yogurt


  • Boil the pumpkin till soft and set aside to cool.

  • Grind together coconut, mustard, hing and green chilli to a fine paste.

  • Add the cooked pumpkin and blend coarsely.
  •  Mix beaten curd to the pumpkin mixture.
  • Heat a teaspoon of oil  and add mustard, udad dal and dry red chillies pieces, a pinch of hing and temper the raita.

  • The pumpkin can also be finely chopped or grated and cooked and mixed without grinding.                                                                                                                                                                                       


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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.