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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 mins
Cook Time5 mins
Total Time15 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.