Blogging Marathon# 25: Week 2/ Day 1
Theme: Cooking from a Book
Dish: Cucumber Sweet & Sour Chutney (Keera Dosakaya Pachadi)

My theme for week 2 of BM# 25 is “Cooking from a Book”. Like a lot of you reading this post, I have a ton of cookbooks that I have bought over the years. I find a million reasons to buy a book and I see myself cooking through the entire book before buying. But once the book comes home, it sometimes gets neglected. I have to say I do refer to my cookbooks when I’m in a rut to make something.

So for this week’s theme, I decided to try some Indian dishes from my Indian cookbooks. For the first day I made “Cucumber Chutney/ Keera Dosakaya Pachadi” from “Cooking with Pedatha” cookbook. Keera dosakaya or salad/ english cucumber is rarely used in cooking in my household. It’s generally used in raitas or for salads, so this dish is a delicious variation for us.

 

Cucumber Sweet & Sour Chutney
Cucumber Sweet & Sour Chutney
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Cucumber Sweet & Sour Chutney
Cucumber Sweet & Sour Chutney
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Ingredients
  • 2 english cucumber Medium (peeled and thinly sliced into 1" long pieces or 1/2" cubes)
  • 3 tbsp tamarind Pulp
  • 1 tbsp jaggery
  • 2 tsp sesame Roasted powder
  • ½ tsp turmeric
  • to taste salt
  • 2 tbsps coriander leaves - finely chopped
For Tempering:
  • 1 tsp urad dal
  • 1 tsp Mustard seeds
  • 2 - 3 Chilies Red
  • 2 Chilies Green - slit
  • 8 curry leaves
  • ¼ tsp asafoetida (hing)
Servings: serving
Instructions
  1. Heat 1tbsp oil in a pan, add the tempering ingredients and once the seeds start to splutter, add chopped cucumbers and cook for a minute.
  2. Add the tamarind pulp, turmeric, sambar powder, jaggery and sesame seed powder. Cover and cook for about 5 minutes or until crisp tender.
  3. Add salt just before switching off the flame. Garnish with coriander leaves. Serve with rice and a curry for a complete meal.
Recipe Notes

 

 

Lets check out what my fellow marathoners have cooked up today for BM# 25.

 

 

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0 thoughts on “Cucumber Sweet & Sour Chutney (Keera Dosakaya Pachadi)”

  1. I never think of cooking cucumbers – I only eat them fresh in salads, etc. – totally new to me to cook cukes!

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