Dosakayala mukkala pachadi - Yello cucumber chutney

Dosakaya or the cucumber is one of the cherished vegetable in Andhra Pradesh and

Telengana areas.  We can make pachadi ( chutney ), pappu ( dal ) and avakai ( pickle ) with Dosakai.  Let us now see in this article how to make dosakaya mukkala pachadi which is a good side dish with hot rice and a dollop of ghee.

 Ingredients required :

• Cucumber ( Dosakai )  -  1 1/4 Kg 
• Red chillies - 4
• Green chillies -  15 or more as per taste
• Black gram - 3 tbsp
• Extra black gram - 2 tbsp
• Fenugreek seeds -  1/4 tbsp
• Mustard seeds -  1 1/2 tbsp
• Tamarind -  small gooseberry size
• Oil - 10 table spoons
• Coriander for garnishing
• Turmeric powder -  1/4 tbsp
• Salt to taste
• Asafoetida - a pinch

Method of making Dosakaya mukkala pachadi:

• Wash the cucumbers and clean them with a nice cloth.  Peel off the skin and cut them into half longitudinally.  
• First taste the cucumber for the bitterness.  Taste seeds also.  If there is bitterness in the seeds, discard them and use the cucumber.  If there is bitterness is there in the flesh, choose another dosakaya.  Dont forget to taste the new dosakaya also.
• Now separate the seeds and take them in separate bowl.  We need the seeds while grinding. Chop the cucumber into fine pieces.  Wash, clean and cut the green chillies and keep them aside
• Now break the red chillies into small pieces and keep them aside.  Wash and clean the coriander for garnishing.
• Now the actual method of making dosakaya mukkala pachadi starts.   
• Heat a pan and add oil.  Add 3 tbsp of black gram and fenugreek seeds.  Fry them well till they turn into golder color.  Then add mustard seeds and fry till they splutter.  
• Now add green chilli pieces and red chillies.  Fry well so that green chillies will not be hot when they are fried.  
• Finally add asafoetida and fry.  Separate the oil from seasoning.  
• Take the seasoned ingredients into a mixie jar.  In the remaining oil add 2 tbsps black gram and fry till light brown color.   
• Now add cucumber pieces along with the oil.  Take the mixie jar in which we took seasoned ingredients and add tamarind to them.  Add the seeds of cucumber and grind the seasoning.  Add this paste to the chopped cucumber and mix well with hand.  
• Add some chopped coriander also and mix well.  Transfer the pachadi into a serving bowl and garnish with remaining coriander.

Some cucumbers may be sour in taste.  In such case avoid tamarind.  The pieces must be thin.  Serve this pachadi with hot rice and ghee

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

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