Thursday, December 22, 2011

Dosakaya mukkala pachadi

Dosakayalu or the yellow cucumbers are another of the veggies regularly used in telugu homes. Mukkala pachadi is a traditional way of savoring this veggie.

Serves: 2

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 (A
avalu) 2 tsp
Cumin seeds (Jeera/Jeera) 2
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.


Vetrimagal said...

This is a lovely special of Andhra kitchens. I make this often , and it tastes yummy!

A great recipe.

Pratnee said...

Thanks :-)

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