Blogging Marathon# 32: Letter D
Theme: A-Z Vegetarian Dishes from Andhra Pradesh
Dish: D for Dosakaya Pachadi
Letter D stands for veggies like Dondakaya (ivy gourd), Dosakaya (cuke lemon). D also stands for dishes like Dappalam which is a spicy, tangy stew made with toor dal and an assortment of veggies. Daddojam, spiced curd rice or Dalcha, a Hyderabadi lentil dish and so on.
I decided to make a traditional chutney recipe using dosakaya (cuke lemon). This is a very quick and simple chutney to make. Dosakaya is not cooked, it is finely chopped and mixed into ground tempering. A spicy, tangy and very tasty pachadi.
- 2 tbsp Tamarind paste
- to taste Salt
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- 6 - 8 Curry leaves
- ¼ tsp Asafoetida / Hing
- 4 - 5 chilies Green
- 2 Chilies Red
- Heat 2tsp oil in a small saute pan; add the dals and once they start to get golden, add mustard seeds and once the seeds start to splutter, add all the other tempering ingredients.
- Use a blender or a mortar and pestle to coarsely grind the tempering along with dosakaya pieces, tamarind paste and salt. Serve with steamed rice.
- This chutney can be stored in the refrigerator for upto 3 days.