Andhra Dosakaya Roti Pachadi

Dosakaya pachadi is a classic Andhra yellow cucumber chutney. It is an easy to make recipe that needs just a few simple ingredients. It is traditionally made in a mortar and pestle and hence called dosakaya roti pachadi.

Dosakaya has a slightly lemony, tangy flavor that is emphasized with the addition of other ingredients. A simple 10 minute chutney recipe that is a perfect side dish to any South Indian meal.

About the Recipe

A typical Andhra meal usually includes a spicy chutney or pickle. It can be a quick recipe like this cherry tomato pachadi or this vankaya tomato pachadi. Then there are pickles with seasonal veggies like this tomato nilava pachadi or this teepi avakaya.

Roti pachadi is a quick chutney made in a mortar and pestle. This was the preferred method when I was growing up. But nowadays we use the blender more to make any dish. But the flavor and texture of the chutney made in mortar and pestle is unparalleled. So, if you have time, then make this recipe the traditional way.

This dosakaya pachadi recipe is very quick and easy to make. The recipe needs very basic pantry ingredients. Cucumber is not cooked and is used raw. It is just finely chopped and mixed into ground tempering.

Do try this spicy, tangy and very tasty cucumber chutney recipe.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this easy Dosakaya chutney:

• Dosakaya – this yellow round or oblong shaped cucumber is widely sold in Indian groceries and many Asian stores.
  • To prepare it, peel the skin and half it. There are seeds in the middle. First order of business before cooking is to taste the seeds and the flesh separately. They should taste slightly sour and tart.
  • If either of them taste bitter, then determine how bitter they are. Some of the bitterness can be tamed with cooking but if it tastes too bitter – please chuck it and use another one.
• Tempering ingredients – chana dal, urad dal, mustard seeds, dry red chilies, asafetida
• Other ingredients – curry leaves, green chilies, tamarind paste, salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this easy dosakaya mukkala pachadi recipe:

Heat oil in a small sauté pan; add the chana dal, urad dal and dry red chilies. Cook till the lentils start to get golden, add mustard seeds and once the seeds start to splutter, add asafetida, curry leaves and green chilies. Cook for 1 minute. Turn off the stove and let the mixture cool for a few minutes.

Peel the skin and chop cucumber into bite small pieces. This is the time to take a taste test of the flesh and seeds separately. If the seeds taste bitter, then use a spoon to scoop them out.

Transfer the tempering mixture to a blender or a mortar and pestle. Grind the tempering to a coarse consistency. Add chopped dosakaya mukkalu (chopped cucumber pieces), tamarind and salt.

Pulse or grind, so that the cucumber mixes with the spices but is not completely smooth or mushy. Remove into a serving bowl. Serve this Andhra style cucumber pachadi along with rice, dal and a curry for a wholesome meal.

Expert Tips

• Dosakaya pachadi can be stored in an airtight container in the the refrigerator for up to 3 days.
• Make sure to taste the cucumber before using. There are chances that the flesh or seeds might be bitter.
• Depending on the sourness of the yellow cucumber, you will have to adjust the quantity of tamarind paste.
• If you prefer a smoother texture to the chutney, then grind it into a paste. Otherwise leave it chunky.

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Dosakaya Pachadi

Dosakaya pachadi is a classic Andhra chutney that is made with yellow cucumber. This is an easy recipe and is great to serve with steamed rice.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Course: condiments

Cuisine: andhra

Servings: 8 servings

Ingredients

1x2x3x

• 2 Small Dosakaya/ Yellow Cucumber
• 2 teaspoons Oil
• 1 teaspoon Chana dal
• 1 teaspoon Urad dal
• 2 Dry Red Chilies
• 1 teaspoon Mustard seeds
• ¼ teaspoon Asafetida/ Hing
• 6~8 Curry leaves
• 2~3 Green chilies, chopped
• 1~2 tablespoons Tamarind paste
• To taste Salt

Instructions

Prep the dosakaya:

• Peel the skin and cut it in half and then into quarters. This is the time to take a taste test of the flesh and seeds separately. If the seeds taste bitter, then use a spoon to scoop them out. Then chop it into bite size pieces.
• Heat oil in a small sauté pan; add the chana dal, urad dal and dry red chilies. Cook till the lentils start to get golden, add mustard seeds and once the seeds start to splutter, add asafetida, curry leaves and green chilies. Cook for 1 minute. Turn off the stove and let the mixture cool for 10 minutes.
• Transfer the tempering mixture to a blender or a mortar and pestle. Grind the tempering to a coarse consistency. Add chopped dosakaya, tamarind and salt. Pulse or grind, so that the cucumber mixes with the spices but is not completely smooth or mushy. Remove into a serving bowl.

Notes

• Dosakaya pachadi can be stored in an airtight container in the the refrigerator for up to 3 days.
• Make sure to taste the cucumber before using. There are chances that the flesh or seeds might be bitter.
• Depending on the sourness of the yellow cucumber, you will have to adjust the quantity of tamarind paste.
• If you prefer a smoother texture to the chutney, then grind it into a paste. Otherwise leave it chunky.

Nutrition

Calories: 33kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 40mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 91IU | Vitamin C: 18mg | Calcium: 15mg | Iron: 1mg

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