Dosakaya Chutney (Yellow Cucumber Chutney)

    Dosakaya Chutney (Yellow Cucumber Chutney)

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    About this recipe: Dosakaya Chutney is a traditional Andhra recipe popularly known as Dosakaya Pachhadi. No traditional Andhra Meal is complete without Dosakaya Pachhadi. It goes very well with Steamed Rice and Ghee. Here I have added Sesame Seeds to prepare this chutney to make it a little different.

    RadhikaChoudary Karnataka, India

    Ingredients

    • Ingredients : Yellow Cucumber (Dosakaya) – 1 Small sized (Cut into pieces)
    • Onion – 1
    • Tomato – 1
    • Green chills – 4 to 5 (According to taste)
    • Sesame Seeds (Til) – 1/2 Cup
    • Tamarind – Small Lemon sized (Soak in 1/4 cup of water and prepare pulp )
    • Oil – 2 Table Spoons
    • Curry Leaves – 8 to 10
    • Jaggary – A Small Piece (Optional)
    • Salt – 1/2 Tea Spoon (According to taste)
    • Turmeric – A pinch
    • Mustard Seeds,Cumin Seeds, Urad Dal - 1 Tb Spoon (For Tempering)
    • Preparation Time -10 Minutes
    • Cooking Time - 10 Minutes
    • Serves – 6 to 8 Persons

    Directions

    1. Procedure : Wash and peel the Dosakaya. Remove seeds .Taste a piece of Dosakaya to see if it is bitter (Some times Cucumbers will be bitter. If it is bitter you have to discard the Cucumber). Cut 1/2 Cucumber into medium pieces (For Grinding) and 1/2 Cucumber into very small pieces (For mixing to the Chutney).
    2. Take a pan and fry Sesame Seeds till golden brown. Transfer to a bowl and allow to cool.
    3. Heat 1 Tb spoon of oil in a pan. Fry Green Chilies for 2 minutes.
    4. Add medium sized Cucumber pieces, Onion pieces, Tomato pieces and fry for 4 to 5 minutes stirring continuously. Switch off the flame and allow to cool.
    5. Take a mixie jar. Grind Sesame Seeds to powder
    6. Add fried Cucumber, Onion, Tomato, Green Chilies. Grind a little.
    7. Now add some salt, soaked Tamarind, Jaggary, a pinch of Turmeric.Grind coarsely.
    8. Transfer the chutney in to a bowl. Add the small sized Cucumber pieces and mix well.(After mixing small sized Cucumber pieces do not grind. These pieces give crunchy feeling when you eat)
    9. Now its time to add Tempering the Chutney. Take a pan. Pour 1 Tea Spoon and heat .Add Mustard Seeds, Cumin Seeds, Udad Dal , Curry leaves. When Mustard Seeds starts splattering remove from the fire and pour over the chutney.
    10. Serve the chutney along with Steamed Rice and Papad.

    Shortcut

    This Chutney is also can be served as a dip for any Pakoda. It can also be served as a spread to Bread or Roti .

    See it on my blog

    Chef Radhika

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    Reviews (1)

    RadhikaChoudary
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    - - - 18 May 2016

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