Dosakaya Pachadi – Lemon Cucumber Chutney Recipe


Dosakaya Pachadi

Lemon Cucumber aka Dosakaya is a cherished vegetable in Andhra delicacies. Pachadi (Chutney), Pappu (Dal) and Avakai (Pickle) are the widespread preparations. I’ve blogged a pickle recipe in addition to a pappu recipe utilizing Dosakaya. Armed with agency, farm contemporary Dosakaya, we ready a tangy spicy pachadi that makes for a memorable facet with rice and a dollop of ghee.

Dosakaya Pachadi Recipe

Preparation: 15-18 mts

Serves 3-4 individuals

Delicacies: Andhra



1 1/2 cup dosakaya/lemon cucumber, take away the within seeds and dice

1 tbsp senaga pappu/bengal gram

1 tbsp minappa pappu/urad dal/cut up gram dal

1 tsp cumin seeds/jeera/jeelakara

1-2 inexperienced chillis

2 dry crimson chillis (enhance or lower to fit your spice stage)

4-5 curry leaves

salt to style

1 1/2 tbsps tamarind paste

1/2 tbsp oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

3-4 contemporary curry leaves

1/2 tsp cut up black gram/minappa pappu

1/4 tsp hing/asafoetida/inguva

1 tsp oil

1 Warmth oil in a pan, add bengal gram and cut up gram dal and cumin seeds and saute for 4 mts on low-medium warmth or until they flip golden brown. Add curry leaves, inexperienced chillis and crimson chillis and fry for one more mt. Take away from pan and funky.
2 First grind the spices to a rough powder. Add tamarind paste and mix as soon as extra. Add the dosakaya items and salt and grind to a rough paste. The cucumber shouldn’t be made right into a paste. A stone mortar is really useful to crush them however you should use a blender too.
3 Warmth oil in a small pan, add the mustard seeds and allow them to pop. Add the cut up black gram and let it flip crimson. Add the curry leaves and hing and toss them for just a few seconds until the flavors come out.
4 Flip off warmth and add the seasoning to the bottom dosakaya pachadi and mix. Serve with sizzling steamed rice and ghee.


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