Dosakaya Pachadi (Yellow Cucumber Chutney)

by Inherited Seeds

Dosakaya, or yellow cucumber, is a versatile ingredient in Andhra cuisine, celebrated for its crisp texture and mild flavor. Beyond the popular Dosakaya Pappu, this vegetable shines in condiments like chutneys and pickles, adding a tangy and spicy kick to meals.

 

Servings: 4 | Preparation Time: 15 minutes | Cooking Time: 10 minutes

Ingredients:

  • 1 medium dosakaya (yellow cucumber), peeled, deseeded, and chopped
  • 2 tablespoons oil (preferably sesame oil)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoons chana dal (split Bengal gram)
  • 2 tablespoons urad dal (split black gram)
  • 3-4 dried red chilies (adjust to taste)
  • 1 sprig curry leaves
  • A pinch of asafoetida (hing)
  • 1 small lemon-sized tamarind, soaked in warm water and pulp extracted
  • Salt to taste

For Tempering:

  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 sprig curry leaves

Instructions:

Step 1: Sauté the Ingredients

  1. Heat 2 tablespoons of oil in a pan over medium heat.
  2. Add mustard seeds and cumin seeds; let them splutter.
  3. Add chana dal and urad dal; sauté until they turn golden brown.
  4. Add dried red chilies, curry leaves, and asafoetida; sauté for another minute.
  5. Add the chopped dosakaya pieces; sauté for 3-4 minutes until they soften slightly.
  6. Remove from heat and let the mixture cool.

Step 2: Grind the Chutney

  1. In a blender, combine the cooled mixture with tamarind pulp and salt.
  2. Grind to a coarse or smooth paste, as per your preference.
  3. Transfer the chutney to a serving bowl.

Step 3: Prepare the Tempering

  1. In a small pan, heat 1 tablespoon of oil over medium heat.
  2. Add mustard seeds and cumin seeds; let them splutter.
  3. Add curry leaves; sauté for a few seconds.
  4. Pour this tempering over the prepared chutney and mix well.

Serving Suggestions:

  • Serve Dosakaya Pachadi with steamed rice and a dollop of ghee for a traditional Andhra meal.
  • It also complements idli, dosa, or chapati, adding a tangy flavor to your breakfast or dinner.

Storage Tips:

  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Bring the chutney to room temperature before serving, or warm it slightly.

Cooking Tips:

  • Adjust the number of red chilies to suit your spice tolerance.
  • Ensure the dosakaya is not bitter by tasting a small piece before cooking.
  • Using sesame oil enhances the authentic flavor of the chutney.
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