1~2tablespoonsTamarind Pulp, adjust as per taste preference
1tablespoonJaggery, grated or powder
2teaspoonToasted sesame powder*
2tablespoonsCoriander leaves, finely chopped
Prep the Cucumber:
If using regular American cucumber, then peel them because it has a thicker skin than English cucumber. Thinly slice into 1" long pieces or ½" cubes.
Heat oil in a large pan on medium heat. Add urad dal, mustard seeds, dry red chilies and cook till the dal is golden and seeds start to splutter. Add asafetida, curry leaves and cook for a minute. Next add the chopped cucumbers and cook for 2~3 minutes.
Add the turmeric, tamarind pulp, sambar powder, jaggery and sesame seed powder. Cover and cook for about 5 minutes or until crisp tender. Add salt just before switching off the flame. Taste and adjust the seasoning. Add more tamarind or jaggery or salt to taste.Garnish with coriander leaves. Serve with rice and a curry for a complete meal.
You can use any variety green cucumber to make this chutney.
Depending on the thickness of the skin, you might want to peel it to use in the recipe. If using American cucumber, then peel the waxy, thick skin. But if using English or Persian cucumber, you don't have to.
To make tamarind pulp - soak a lemon size ball of tamarind in some warm water for 10 minutes. This will soften the tamarind. Then using your fingers, squeeze the tamarind to extract the pulp into the water. Discard any fibers and use the pulp.
To make toasted sesame seed powder, toast sesame seeds in a dry pan. Cook on medium-low heat until the seeds turn golden brown. Remove from heat and let cool. Then grind in a spice blender or small grinder until coarse. Don't blend for too long, sesame seeds will turn to paste.
Feel free to use homemade or store-bought sambar powder.
Store any leftover dosakaya pachadi in an airtight container in the fridge for up to 3 days.
Here are a few more variations to this recipe:
Use sweet pumpkin instead of cucumber to make gummadikaya pulusu pachadi
To make Vankaya pulusu pachadi - roast a large eggplant/ brinjal until tender either on stove or in a 400°F oven. Peel the skin and mash the pulp well with a fork. Follow the recipe as written and add cooked eggplant in the end.
If you have baby eggplant, then quarter them and use in the recipe. Make sure to let the eggplant cook until tender.