Easiest Way to Summer To Try At Home Dosakai(Cucumber) Chutney

Easiest Way to Summer To Try At Home Dosakai(Cucumber) Chutney Delicious, fresh and tasty.

Dosakai(Cucumber) Chutney. Dosakaya pachadi recipe a traditional andhra cucumber chutney recipe also known as dosakaya chutney. It goes great as a side to plain rice or chapathi with ghee. Cucumber is called as Dosakaya in telugu.

Dosakaya pachadi recipe is an authentic south indian traditional chutney made using dosakaya/cucumber pieces and usually served with rice and ghee.

Also try another delicious delicacy which is dosakaya pappu with yellow cucumber.

Related pachadi recipes to be tried with vegetables are listed below: onion chutney Dosakaya Mukkala Pachadi or Yellow Cucumber Chutney is a traditional Andhra recipe that is often served at weddings and religious occasions.

You can have Dosakai(Cucumber) Chutney using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Dosakai(Cucumber) Chutney

1. It’s 3 medium of Dosakai.

2. It’s 3 cup of shredded coconut.

3. It’s 5 of green chillies.

4. Prepare 10 of dry red chillies.

5. Prepare 1 tsp of asafoetida.

6. You need 1 tsp of mustard seeds.

7. It’s 1 tsp of urad dal (black gram).

8. It’s 10 of curry leaves.

9. Prepare 1 of salt to taste.

10. You need 2 tbsp of oil.

It is easy to make; very, very healthy; and simply delicious.

It is called mukkala pachadi because unlike traditional chutney which is ground fine, this dish has pieces (mukkalu in Telugu) of cucumber.

Dosakaya Pachadi, a famous chutney of Andhra cuisine, is a delicious fusion of lemon cucumber, tamarind, fresh coconut and other common Indian spices.

In this simple and easy to follow step by step photo recipe, lemon cucumber, tamarind, fresh coconut and protein rich lentil dal sauteed in Indian spices are crushed together into paste and then.

Dosakai(Cucumber) Chutney instructions

1. Peel the cucumber/dosakai. For this recipe, we use the peel only..

2. In a vessel, take just enough water to submerge the peel, add a little bit of salt, and most of the asafoetida and all of the green chillies. Boil the peels until they become completely limp, and the white backsides become transparent..

3. Add the peels, coconut, the red chillies, salt into a blender. Blend until the chutney does not feel gritty anymore..

4. Take the chutney into a serving bowl. In a pan, heat some oil. Once the oil is hot, add the mustard seeds, the urad dal. Once the mustard splutters, add one red chilly, and asafoetida and the curry leaves..

5. Add to the chutney and serve with dosa or idli. This tastes great with rice as well..

This time it's a Dosakaya chutney or can be also called as Yellow Cucumber Chutney.

Dosakai is a round yellow cucumber popular in the southern part of India.

Being from northern part of India and now tuning myself to southern meals, I myself learnt this version of the dosakaya chutney from my South Indian maid.

Lemon Cucumber or Yellow Indian Cucumber aka Dosakaya in Telugu is one of the most relished vegetable in Andhra cuisine.

Dosakaya Pachadi Recipe is one of the most popular chutney and it finds it's place in a menu for any special occasion.