Dosakaya Pachadi Recipe / Cucumber Chutney

Lemon Cucumber or Yellow Indian Cucumber aka Dosakaya in Telugu is one of the most relished vegetable in Andhra cuisine. Dosakaya Pachadi Recipe is one of the most popular chutney and it finds it’s place in a menu for any special occasion. There are different variations to prepare this chutney. It can be made with fried lentils, or in combination with other vegetables. Today I’m going to share a variation with coconut. There is a fantastic fusion of flavours from tangy to spicy in this chutney.

This golden beauty has a sweet and slight tangy taste and sometimes very neutral flavour. It is used extensively in the preparation of stews, dals and curries, particularly during the summer season in southern parts of india.

Dosakaya Pachadi Recipe is not a smoothly ground chutney but has dosakaya pieces in it.  A delightful combination of flavours in this chutney jazzes up any meal. The feel of the fresh flavours and crunch of the cucumber in every bite along with the tadka/tempering flavour is priceless. You can also make Dosakaya Pappu / Yellow Cucumber Dal with the Yellow Cucumber. Both the chutney and the dal along with a dollop of ghee over hot rice tastes out of the world.

Dosakaya/Yellow cucumber is one of the best low calorie vegetables good for weight watchers. They are low in sodium content and zero cholesterol. Being 96% water, cucumbers are great for keeping you hydrated and are know to have diuretic properties thus help in improving the kidney and bladder diseases. Eating  yellow cucumbers regularly in summer months prevents dehydration. There is a high content of vitamins A, B6 and C present in the flesh of the cucumber. In addition to that it is known to have a high concentration of minerals such as calcium, potassium, magnesium and silica.

To make Dosakaya Pachadi Recipe, always use a hard and raw cucumber. Do not forget to check the cucumber for bitterness, as many tend to be bitter. This is very important otherwise all your efforts will be wasted!! These days most of the cucumbers have wax coating on them, that’s the reason why I don’t even think using the skin.

Off to Dosakaya Pachadi Recipe!!

Step-by-Step process in making Dosakaya Pachadi Recipe:

• Wash cucumber and peel off the skin. Check if the cucumber is bitter and cut into small pieces. Some people discard the seeds but I like to use them.
• Slit or break green chillies into 2 halves and set aside.

• Heat oil in a small pan over medium heat. Fry green chilies and tamarind in oil for 1  minute and remove them. Set aside and let them cool.
• In the same pan, add in the cucumber pieces and turmeric powder. Sauté for 30 seconds over medium heat and remove from pan. The cucumber should still be raw with a crunch.
• In the same pan, add grated fresh coconut and coriander and stir for 30 seconds over medium heat and turn off the heat.

• Let all the fried ingredients cool down.
• In a blender, add garlic pods, cumin seeds, fried green chillies, tamarind, grated coconut, coriander and salt. Now blend all these ingredients to a coarse paste.

• Now add in the cucumber pieces and just run the mixer for a few seconds. The cucumber pieces should just mix with the rest of the ingredients. You should still be able to see the chunks of cucumber. Adjust salt to balance the tang if required.

For the tempering:

• Heat oil in the same pan over medium heat. Add all the ingredients one by one and fry till the lentils and garlic turn golden brown. Finally add asafoetida and curry leaves and turn off the heat. Transfer the tempering to the chutney.

NOTE: I haven’t added lentils in the tempering….actually I totally forgot .

• Yummy Dosakaya Chutney is ready to be served. This chutney stays fresh for 3 to 4 days when refrigerated.
• Serve Cucumber chutney (Dosakaya Pachadi Recipe) with hot steaming rice and a dollop of ghee. It can also be had with idli, dosa, roti or paratha.

Print Recipe

Dosakaya Pachadi Recipe / Cucumber Chutney

Dosakaya pachadi recipe is a traditional chutney recipe from Andhra cuisine with delightful combination of flavours form spicy to tangy to jazz up any meal.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Chutney

Cuisine: South Indian

Servings: 6 ot 8

Author: Padma

Ingredients

• 1 teaspoon oil
• 10 to 12 Green chillies slit or broken into 2 pieces
• Cranberry size Tamarind
• 1 medium sized yellow Cucumber peeled and roughly cut into small pieces
• ¼ teaspoon Turmeric powder
• ½ cup grated fresh Coconut
• ½ cup Coriander roughly chopped
• 2 garlic pods
• 1 teaspoon Cumin seeds
• Required salt
• For the Tempering:
• 1 Tablespoon oil
• 2 to 3 garlic pods cut into small pieces
• 2 Dry red chillies
• 1 teaspoon Urad dal black gram
• 1 teaspoon Channa dal bengal gram
• ½ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• A generous pinch of Asafoetida Hing
• A sprig of Curry leaves.

Instructions

• Heat oil in a small pan over medium heat. Fry green chilies and tamarind in oil for a minute and remove them. Set aside and let them cool.
• In the same pan, add in the cucumber pieces and turmeric powder. Sauté for 30 seconds over medium heat and remove from pan. The cucumber should still be raw with a crunch.
• In the same pan, add grated fresh coconut and coriander and stir for 30 seconds over medium heat and turn off the heat.
• Let all the fried ingredients cool down.
• In a blender, add garlic pods, cumin seeds, fried green chillies, tamarind, grated coconut, coriander and salt. Now blend all these ingredients to a coarse paste.
• Now add in the cucumber pieces and just run the mixer for a few seconds. The cucumber pieces should just mix with the rest of the ingredients. You should still be able to see the chunks of cucumber. Adjust salt to balance the tang if required.
• For the tempering:
• Heat oil in the same pan over medium heat. Add all the ingredients one by one and fry till the lentils and garlic turn golden brown. Finally add asafoetida and curry leaves and turn off the heat. Transfer the tempering to the chutney.
• Serve Cucumber chutney with hot steaming rice and a dollop of ghee. It can also be had with cheap celebrex online idli, dosa, roti or paratha.

Notes

1. Check the cucumber for bitterness before using.
2. Try to select a raw cucumber for this recipe. Raw cucumber tastes better and also has a crunch than ripen cucumber.
3. Adjust spice levels with green chillies. I have made the chutney on the spicier side. It also depends on the spiciness of the green chillies.
4. Traditionally, we make the chutney in a “rubbu rolu”/"ammi kal" or a stone mortar. However, if you do have a mortar and pestle, please do give it a try.

Dosakaya Pachadi Recipe is my second contribution towards hopversary celebrations towards SOUTH INDIAN THALI,  Paneer Capsicum Paratha being my first contribution towards NORTH INDIAN THALI.

In this one year of blog hopping, we have covered different themes like snacks, drinks, breakfast, desserts, Regional Cuisines,  festival recipes and many more…the list goes on!!

OTHER SOUTH INDIAN THALI FROM THE CULINARY HOPPERS:

• Jayashree T Rao ‘s Making of Puris in Steps
• Vani Padmanabhan’s Andhra Style Tomato Dal
• Anu Nagaraja’s Dharwad Peda
• Piyali Sekhar Mutha’s Ulavacharu Horsegram Biryani
• Parvathy V Nair’s Vellai Kuruma
• Shobana Vijay’s Karpuravalli Ajwainoma Illa Pakodas
• Swati Neeraj Goyal’s Coconut Ladoos

What a memorable journey it has been!!….Many more to come!!..Stay Tuned!!

Happy Cooking 🙂

Cheers!!

Padma.