Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, dosakai(cucumber) chutney. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Dosakaya pachadi recipe a traditional andhra cucumber chutney recipe also known as dosakaya chutney. It goes great as a side to plain rice or chapathi with ghee. Cucumber is called as Dosakaya in telugu.
Dosakai(Cucumber) Chutney is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Dosakai(Cucumber) Chutney is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have dosakai(cucumber) chutney using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Dosakai(Cucumber) Chutney:
- Take 3 medium Dosakai
- Get 3 cup shredded coconut
- Take 5 green chillies
- Get 10 dry red chillies
- Make ready 1 tsp asafoetida
- Get 1 tsp mustard seeds
- Prepare 1 tsp urad dal (black gram)
- Prepare 10 curry leaves
- Make ready 1 salt to taste
- Get 2 tbsp oil
For tempering add oil, mustard seed, red chilli, urad dal, curry leaves once urad dal is light brown remove and add to the cucumber mixture. Dosakaya pachadi - Sambar cucumber or yellow cucumber chutney - an Andhra style chutney recipe made with Sambar or yellow Cucumbers in a traditional mortar pestle.. The recipe looks great, I make the dosakai pachadi a bit differently and have recently posted the recipe. I am sure I am going to give a try with your recipe.
Steps to make Dosakai(Cucumber) Chutney:
- Peel the cucumber/dosakai. For this recipe, we use the peel only.
- In a vessel, take just enough water to submerge the peel, add a little bit of salt, and most of the asafoetida and all of the green chillies. Boil the peels until they become completely limp, and the white backsides become transparent.
- Add the peels, coconut, the red chillies, salt into a blender. Blend until the chutney does not feel gritty anymore.
- Take the chutney into a serving bowl. In a pan, heat some oil. Once the oil is hot, add the mustard seeds, the urad dal. Once the mustard splutters, add one red chilly, and asafoetida and the curry leaves.
- Add to the chutney and serve with dosa or idli. This tastes great with rice as well.
Dosakaya Pachadi, a famous chutney of Andhra cuisine, is a delicious fusion of lemon cucumber, tamarind, fresh coconut and other common Indian spices. In this simple and easy to follow step by step photo recipe, lemon cucumber, tamarind, fresh coconut and protein rich lentil dal sauteed in Indian spices are crushed together into paste and then. This time it's a Dosakaya chutney or can be also called as Yellow Cucumber Chutney. Dosakai is a round yellow cucumber popular in the southern part of India. Being from northern part of India and now tuning myself to southern meals, I myself learnt this version of the dosakaya chutney from my South Indian maid.
So that is going to wrap this up for this special food dosakai(cucumber) chutney recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
