Dosakaya Pachadi ~ Lemon Cucumber Chutney



Dosakaya Pachadi

Lemon Cucumber aka Dosakaya is a cherished vegetable in Andhra cuisine. Pachadi (Chutney), Pappu (Dal) and Avakai (Pickle) are the common preparations. I have blogged a pickle recipe as well as a pappu recipe using Dosakaya. Armed with firm, farm fresh Dosakaya, we prepared a tangy spicy pachadi that makes for a memorable side with rice and a dollop of ghee.

Dosakaya Pachadi Recipe

Preparation: 15-18 mts

Serves 3-4 persons

Cuisine: Andhra

.

Ingredients:

1 1/2 cup dosakaya/lemon cucumber, remove the inside seeds and cube

1 tbsp senaga pappu/bengal gram

1 tbsp minappa pappu/urad dal/split gram dal

1 tsp cumin seeds/jeera/jeelakara

1-2 green chillis

2 dry red chillis (increase or decrease to suit your spice level)

4-5 curry leaves

salt to taste

1 1/2 tbsps tamarind paste

1/2 tbsp oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

3-4 fresh curry leaves

1/2 tsp split black gram/minappa pappu

1/4 tsp hing/asafoetida/inguva

1 tsp oil

1 Heat oil in a pan, add bengal gram and split gram dal and cumin seeds and saute for 4 mts on low-medium heat or till they turn golden brown. Add curry leaves, green chillis and red chillis and fry for another mt. Remove from pan and cool.
2 First grind the spices to a coarse powder. Add tamarind paste and blend once more. Add the dosakaya pieces and salt and grind to a coarse paste. The cucumber should not be made into a paste. A stone mortar is recommended to crush them but you can use a blender too.
3 Heat oil in a small pan, add the mustard seeds and let them pop. Add the split black gram and let it turn red. Add the curry leaves and hing and toss them for a few seconds till the flavors come out.
4 Turn off heat and add the seasoning to the ground dosakaya pachadi and combine. Serve with hot steamed rice and ghee.

Dosakaya Pachadi ~ Lemon Cucumber Chutney

  • Prep time:
  • Cook time:
  • Serves: 4

Main Ingredients:

  1. dosakaya
  2. lemon cucumber

By

Published:


Lemon Cucumber aka Dosakaya is a cherished vegetable in Andhra cuisine. Pachadi (Chutney), Pappu (Dal) and Avakai (Pickle) are the common preparations. I have blogged a pickle as well as a pappu recipe using Dosakaya. Armed with firm, farm fresh Dosakaya, we prepared a tangy spicy pachadi that makes for a memorable side with rice and a dollop of ghee.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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20 Responses

  1. s says:

    Tasty and tangy Andhra treat! I suppose Dossakai is that big round cucumber. My mother in law often makes it, but its new to me. Nice to try.

  2. This dosakaya is unique to Andhra. We do not get it in TN. My mom-in-law prepares a yummy pachadi but the preparation is different that yours. Your preparation looks delicious too.

  3. Neha says:

    The chutney looks yummy..I am from north India and most of the ingredients are difficult for me to comprehend..like minapa pappu, senaga pappu..also what is lemon cucumber called in hindi?

  4. Suman Singh says:

    This is something different..looks incredibly delicious!

  5. Madhuri says:

    This is mouthwatering ! I can almost taste it with Hot rice and Ghee. I will make it as soon as i find dosakaya next time . thanks

  6. Madhavi says:

    WOW delicious chutney recipe :))

  7. lavanya says:

    Yummy, love the combination of lemon and cucumber. Can you please post the recipe to make green chilli sauce? Thanks

  8. Mmmm! There is nothing better than yummy dosakai pachadi with rice and nei… I now have such a strong craving for this!

  9. smitha says:

    Wow !!! I love this pachadi, had it once or twice. Always wanted to know how to make this, will try it out for sure, thanks a ton for the recipe Sailu.

  10. sheba says:

    This sounds so new to me , yet the flavours sounds so inviting…

  11. Aruna Deepak says:

    Hi Sailu,

    your recipes are simply great. I guess you missed the cooking part of Dosakaya here :-)

    • Sailu says:

      There is no need to cook the dosakaya, Aruna. Its used raw here. Either peeled or unpeeled. I have peeled the lemon cucumber for this recipe.

  12. JS says:

    Dear Sailu:

    Thanks for posting Dosakaya Pachachadi. I have some questions unanswered after going through the recipe. However, whether to take out the skin from the dosakaya is not very clear. Also whether the Dosakaya need to be cooked or fried in the pan? Please let the readers know bit more details which would benefit readers like me more. I would appreciate your clarification.

    Thanks.

    JS

    • Sailu says:

      JS, the dosakaya can be used with peel for this recipe. Having said that, you can peel it too. I have peeled the lemon cucumber for this recipe. Do check if the dosakaya has a bitter taste before using it. If bitter, discard. There is no need to saute/fry the dosakaya. Its used raw for this pachadi. Raw rocks! :)

  13. Rama says:

    Hi Sailu
    Thanks for dosakaya pachadi receipe. Nenu chala rojulu nundi ee receipe kosam choostunnanu. Once again thanks.
    nenu try chesanu chala baga vachindhi. almost mee receipes anni try chesanu. anni baga kudarayyi. keep on posting traditional receipes.

  14. Uma says:

    Hi Sailu
    You come up with different and wonderful recipes. Good job.

  15. Manu says:

    Hello Sailu garu,
    I tried this recipe, it came out well. Thanks for sharing a good one.Appreciate it.

  16. Angel says:

    I was searching for this Dosakaya Pachachadi, Thanks for posting. When i was in hostel i used to eat, now i will prepare for my children.Once again thanks for posting traditional receipes, they are very helpful to who are missing India like me

  17. Shahi... says:

    wat is lemon cucumber…??
    I hear only cucumber.Is lemon cucumber is different….???

  1. August 18, 2011

    […] Click here for the recipe […]

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