Preparation time: 15-20 mins
Yellow cucumbers (Dosakaya) 1 (1/2 kilo)
Green chillies 5
Red chillies 5
Curry leaves 4-5
Coriander 2 strands
Tamarind (Chintapandu) 1 blob (25 gms)
Mustard seeds (Aavalu) 2 tsp
Cumin seeds (Jeera/Jeera) 2 tsp
Black gram (Uraddal/Uddipappu) 2 tsp
Bengal gram (Senaga bedalu) 1 tsp
Refined cooking oil 2 tbsp
Pinch of turmeric (Haldi/Pasupu)
Pinch of asafoetida (Hing/Inguva)
Salt to taste
Wash and peel the dosakaya. Chop finely and set aside.
Soak 25 gms tamarind in a quarter cup of water for around 10 mins.
In pan/kadai (Bandli/mookudu), heat a tbsp of oil and add mustard seeds, cumin seeds, black gram, green chillies and red chillies and turmeric. Add the soaked tamarind, salt and this seasoning to the blender and grind to a fine paste. Set aside to cool.
Add the ground paste to the dosakaya pieces and mix well.
In the same pan prepare the seasoning: heat oil and add mustard seeds, Bengal gram, black gram, cumin seeds, chopped coriander and asafoetida.
Season the dosakaya pieces with this tempering.
Dosakaya mukkala pachadi or yellow cucumbers' pickle is done. It makes a great combo with hot rice and is had regularly with dosas.