Dosakaya Pachadi is a traditional Andhra-style pickle/chutney. Chef Ajay Chopra brings the recipe for this cucumber chut ... Read More
Preparation Time
10-15 Min
Cooking Time
10-20 Min
Meal Type
others
Difficulty
MEDIUM
For Dosakaya Pachadi
1 tbsp fenugreek seeds
1 tbsp cumin seeds
1 tbsp oil
3-4 dry red chillies
15-20 pcs garlic cloves
1 pc dosakaya
salt
1 tsp turmeric powder
1 tbsp asafoetida
1 tsp coriander powder
For tempering
1 tbsp oil
1 tsp mustard seeds
8-9 curry leaves
In a pan, roast fenugreek seeds and cumin seeds and then grind them in a mortar and pestle.
Heat oil in the same pan and fry dry red chillies in it.
Put these fried red chillies in the mortar and pestle and crush with the roasted fenugreek seeds and cumin seeds.
Now, in the same pan, add garlic cloves and dosakaya and cook. Next, add salt, turmeric powder, asafoetida, coriander powder and the ground masala to it, mix well, add some water and cook well.
Transfer this mixture to a mortar and pestle and crush it.
For the tempering, heat oil in a pan, add mustard seeds, curry leaves and the crushed Dosakaya Pachadi to it and cook well.
Serve the Dosakaya Pachadi with rice and ghee.
Dosakaya Pachadi is a traditional Andhra-style pickle / chutney. It is made from yellow cucumber. It requires just a few simple ingredients and you can whip it up in just 10 minutes. Dosakaya has slightly sweet flavour and is aromatic. When cooked, it gives a sweet and tangy flavour. The addition of some simple herbs and spices makes it aromatic.
Mix this aromatic and delicious Dosakaya Pachadi with rice or have it with roti or paratha and perk up your meals.
