Dosakaya pachadi

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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 tsp of oil and fry red chillis.
• Add all these ingredients to mortar pestle and crush into a rough paste.

• Meanwhile, add another tsp 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 similar chutney recipes with various veggies…

Malabar spinach chutney

A very simple and quick chutney recipe with Malabar spinach and raw mango. You can do this chutney with regular spinach also.

Brinjal chutney

Indian spiced eggplant chutney recipe made in a mortar pestle

Snake gourd chutney

A typical Andhra style chutney recipe made with snake gourd, urad dal, tamarind, and spices.

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Dosakaya pachadi recipe :

Print Recipe

5 from 1 vote

Dosakaya pachadi

Andhra style traditional pachadi recipe with doskaya (yellow cucumbers) in a mortar pestle.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Chutney

Cuisine: Indian

Keyword: Andhra style chutney, Dosakaya

Servings: 5

Author: Sravanthi

Ingredients

For dosakaya pachadi

• 250 gms Dosakaya
• 2 tsp Oil
• 4 Garlic cloves
• 3 Red chili
• 1 tsp Coriander or dhaniya powder
• 1/2 tsp Cumin seeds
• 1/4 tsp Methi or Fenugreek seeds
• 1/4 tsp Turmeric powder
• Salt to taste

For tadka

• 1/4 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• Pinch of Hing
• 10-15 Curry leaves
• 1 Red chilly
• 2 tsp 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 tsp of oil and fry red chillis.
• Add all these ingredients to mortar pestle and crush into a rough paste.
• Meanwhile, add another tsp 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 !!