Andhra Dosakaya Pachadi Recipe

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Andhra Dosakaya Pachadi Recipe

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 PachadiNalleru PachadiMamidi 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

Andhra Dosakaya Pachadi Recipe prep
Dosakaya Pachadi Prep
Andhra Dosakaya Pachadi Recipe Blended
Dosakaya Pachadi
Andhra Dosakaya Pachadi Recipe tempering
Tempering for Pachadi

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.

Andhra Dosakaya Pachadi Recipe
Andhra Dosakaya Pachadi Recipe
Andhra Dosakaya Pachadi with Rice

Notes

1. You can reduce the number of chillies

2. You can fry the dosakaya pieces before blending

3.You can add tomatoes too.

https://youtu.be/NlbUm_JIPbQ

 

Andhra Dosakaya Pachadi Recipe
Andhra Dosakaya Pachadi Recipe
Print Recipe
Andhra Dosakaya Pachadi Recipe
Andhra Dosakaya Pachadi Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. Firstly, wash the dosakaya, deseed and chop into tiny pieces.
  2. Next, heat a pan and pour 1 tablespoon of oil. Fry the Urad dal, Chana dal and Coriander seeds till they turn golden brown
  3. Add green chillies. Fry and transfer them to a dry plate. Let it cool.
  4. Consequently, soak the tamarind for 10 min.
  5. Grind fried ingredients in a blender. Add chopped dosakaya pieces, soaked tamarind, coriander leaves and blend.
  6. I like chunks in my pachadi so set aside a few thinly chopped pieces and to the pachadi after blending.
  7. Transfer to a serving bowl.
  8. Now, in a small tempering pan, add oil and rest of the tempering ingredients.
  9. Pour over the dosakaya pachadi.
  10. 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.
Recipe Notes

1. You can reduce the number of chillies

2. You can fry the dosakaya pieces before blending

3.You can add tomatoes too.Andhra Dosakaya Pachadi Recipe

 

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 2

  1. Varun Sharma says:

    What a yummy recipe. I’ll make this recipe on weekend.

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