Dosakaya pachadi
Andhra style traditional pachadi recipe with doskaya (yellow cucumbers) in a mortar pestle.
Servings 5
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 tsp 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 !!