Dosakaya pachadi – Sambar cucumber or yellow cucumber chutney – a vegan Andhra style chutney recipe made with Sambar or yellow Cucumbers in a traditional mortar pestle.
This
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.
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Dosakaya pachadi recipe :
Dosakaya pachadi
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 !!
Steps to make dosakaya pachadi:
- 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 !!
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 🙂
Thank you so much. I will also check your recipe and try it.
Pachadi looks great and thanks for detail explanation.
Thank you 🙂