Andhra Dosakaya Pachadi Recipe
My state, Andhra Pradesh is popular for its chutneys; pachadi in local parlance. They are made to be eaten with hot steamed rice doused with ghee. Or even with fritters, idli or dosa. The pachadi I am sharing today is Andhra Dosakaya Pachadi Recipe.
What is a Dosakaya in Andhra Dosakaya Pachadi Recipe
Dosakaya is a small yellow cucumber that is a member of the Cucurbitaceae family along with melons, squash, and gourds. These cucumbers are exceptionally versatile and can be used for pickle or salad. They are sometimes round and oblong in shape. The soft cream to white flesh is firm, watery, and crunchy. It also has a slight, sweet fragrance that is resonant of melon. I have been eating them in salads and as Pachadi since I was a kid. They are low cal, high dietary fibre, contains vitamins C, E, and K, potassium. It cleans toxins from your gut and is an annual veggie available through the year.
Andhra Pradesh, notorious for its rich ingestion of extremely spicy food ; Dosakaya Pachadi is just that, spicy!
Do check out Beerakaya Thokku Pachadi, Nalleru Pachadi, Mamidi allam pachadi, Gongura Pachadi and Mullakada Pickle
Dosakaya Pachadi Recipe
INGREDIENTS
250 gms dosakaya chopped finely
1 tsp Coriander seeds
lemon sized tamarind
1 tsp Urad dal
½ tsp Chana dal
5 Green chillies
1 small bunch Coriander leaves
Salt to taste
For The Tempering:
2 tbsp oil
1 tsp Urad dal
Few curry leaves
1 tsp Mustard seeds
1 tsp Cumin seeds
METHOD
Firstly, wash the dosakaya, deseed and chop into tiny pieces.
Next, heat a pan and pour 1 tablespoon of oil. Fry the Urad dal, Chana dal and Coriander seeds till they turn golden brown
Add green chillies.Fry and transfer them to a dry plate. Let it cool.
Consequently, soak the tamarind for 10 min.
Grind fried ingredients in a blender. Add chopped dosakaya pieces, soaked tamarind, coriander leaves and blend.
I like chunks in my pachadi so set aside a few thinly chopped pieces and to the pachadi after blending.
Transfer to a serving bowl.
Now, in a small tempering pan, add oil and rest of the tempering ingredients.
Pour over the dosakaya pachadi.
Serve Andhra Dosakaya Pachadi Recipe with steaming hot rice. Pour a little ghee over the rice, mix the pachadi with your fingers and relish every morsel.
Notes
1. You can reduce the number of chillies
2. You can fry the dosakaya pieces before blending
3.You can add tomatoes too.
- 250 gms dosakaya chopped finely
- 1 tsp coriander seeds
- Marble sized ball tamarind
- 1 tsp Urad Dal
- 1/4 tsp chana dal
- 5 green green chillies
- 1 small bunch Coriander leaves
- 2 tbsp oil
- 1 tsp Urad Dal
- Few Curry leaves
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- Firstly, wash the dosakaya, deseed and chop into tiny pieces.
- Next, heat a pan and pour 1 tablespoon of oil. Fry the Urad dal, Chana dal and Coriander seeds till they turn golden brown
- Add green chillies. Fry and transfer them to a dry plate. Let it cool.
- Consequently, soak the tamarind for 10 min.
- Grind fried ingredients in a blender. Add chopped dosakaya pieces, soaked tamarind, coriander leaves and blend.
- I like chunks in my pachadi so set aside a few thinly chopped pieces and to the pachadi after blending.
- Transfer to a serving bowl.
- Now, in a small tempering pan, add oil and rest of the tempering ingredients.
- Pour over the dosakaya pachadi.
- Serve Andhra Dosakaya Pachadi Recipe with steaming hot rice. Pour a little ghee over the rice, mix the pachadi with your fingers and relish every morsel.
1. You can reduce the number of chillies
2. You can fry the dosakaya pieces before blending
3.You can add tomatoes too.
What a yummy recipe. I’ll make this recipe on weekend.
Thanks Varun..tweeted to you but u didnt reply!