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.
Print
Pin
Ingredients
- 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
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!