Dosakaya pachadi - Sambar cucumber or yellow cucumber chutney - an Andhra style chutney recipe made with Sambar or yellow Cucumbers in a traditional mortar pestle.
This is my other favorite chutney which my Mother makes regularly at home. This will taste amazing with hot rice and a dollop of ghee 🙂 Will also be good as a side for roti or dosa.
Sambar cucumber also called as Madras cucumber, grows extensively in South India. Unlike other cucumber varieties, this is not eaten raw. This will be sour in taste and will be good for pickles, chutneys, and Sambar.
Apart from dals, chutneys are a must in our daily meals. They can either be pickles with mango, gooseberry, tamarind or chutneys made in a mortar pestle.
There are a lot of traditional yet healthy chutney recipes on this blog, do check them out. Let's begin this recipe.
Steps to make dosakaya chutney:
- Peel and chop the cucumbers into small pieces.
- Keep other ingredients for chutney ready as shown in below picture.
- Heat a kadai and dry roast cumin and methi seeds.
- Add 1 teaspoon of oil and fry red chillis.
- Add all these ingredients to mortar pestle and crush into a rough paste.
- Meanwhile, add another teaspoon of oil into kadai and cook chopped cucumber pieces. You can add water if these don't get cooked with their own water content. Cooking time depends on cucumber. It took around 10 minutes for me.
- Add cooked cucumber pieces to mortar pestle and mash it into a rough paste.
- Take all tadka ingredients and put tadka in remaining oil.
- Add tadka to above chutney mixture and chutney is ready to serve !!
You might be interested in other chutney recipes with various veggies...
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Dosakaya pachadi recipe :
Dosakaya pachadi
Ingredients
For dosakaya pachadi
- 250 gms Dosakaya
- 2 teaspoon Oil
- 4 Garlic cloves
- 3 Red chili
- 1 teaspoon Coriander or dhaniya powder
- ½ teaspoon Cumin seeds
- ¼ teaspoon Methi or Fenugreek seeds
- ¼ teaspoon Turmeric powder
- Salt to taste
For tadka
- ¼ teaspoon Cumin seeds
- ¼ teaspoon Mustard seeds
- Pinch of Hing
- 10-15 Curry leaves
- 1 Red chilly
- 2 teaspoon Oil
Instructions
- Peel and chop the cucumbers into small pieces.
- Keep other ingredients for chutney ready as shown in below picture.
- Heat a kadai and dry roast cumin and methi seeds.
- Add 1 teaspoon of oil and fry red chillis.
- Add all these ingredients to mortar pestle and crush into a rough paste.
- Meanwhile, add another teaspoon of oil into kadai and cook chopped cucumber pieces. You can add water if these don't get cooked with their own water content. Cooking time depends on cucumber. It took around 10 minutes for me.
- Add cooked cucumber pieces to mortar pestle and mash it into a rough paste.
- Take all tadka ingredients and put tadka in remaining oil. Add tadka to above chutney mixture and chutney is ready to serve !!
girlgonewife
Hi,
The recipe looks great, I make the dosakai pachadi a bit differently and have recently posted the recipe. I am sure I am going to give a try with your recipe. Looks yummy to me 🙂
Sravanthi
Thank you so much. I will also check your recipe and try it.
Naveen Chanda
Pachadi looks great and thanks for detail explanation.
Sravanthi
Thank you 🙂