Dosakaya Pachadi (Cucumber Chutney)

Dosakaya pachadi is a tasty, traditional south Indian style cucumber chutney that goes well with rice, dosas, or as a side dish with chapatis.

Prep Time10

Cook Time15

Total Time25

Course: Chutneys

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

Calories: 1063kcal

Author: Geetha

Equipment

1 Skillet/Frying Pan
1 Mixer Grinder
1 Spoon
1 Bowl

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

For Pachadi

1.5 Teaspoons Oil
1.5 Tablespoons Urad Dal
1.5 Tablespoons Chana Dal
5 Green Chillies add/reduce to suit your spice levels
4 Dried Red Chillies add/reduce to suit your spice levels
½ Cup (or) 30 gms Fresh Coconut chopped
1 Teaspoon Cumin Seeds
1.5 Teaspoons Oil
3 Cups (or) 330 gms Cucumber/Dosakai/Southe kaayi
¾ Cup (or) 133 gms (or) 1 large Tomato chopped
½ Teaspoon Turmeric
1 Tablespoon (or) 5 gms Tamarind
Handful Fresh Coriander Leaves
Salt as required

For Tadka

1.5 Teaspoon Oil
½ Teaspoon Mustard Seeds
½ Teaspoon Cumin Seeds
½ Teaspoon Urad Dal
1 Red Chilli
1 Sprig Curry Leaves
Big pinch Asafoetida/ Hing

Get Recipe Ingredients

Instructions

Peel the dosakaya and remove the seeds. Cut it into small cubes and set it aside.
3 Cups (or) 330 gms Cucumber/Dosakai/Southe kaayi
Chop tomato and keep it aside to use later.
¾ Cup (or) 133 gms (or) 1 large Tomato
Heat 1 and half teaspoon oil in a pan over medium heat.
1.5 Teaspoons Oil
Once the oil is hot, add chana dal, urad dal and fry for a couple of minutes or until they release a nutty aroma and start turning light brown.
1.5 Tablespoons Urad Dal, 1.5 Tablespoons Chana Dal
Now add green and dried red chillies and saute for a minute.
5 Green Chillies, 4 Dried Red Chillies
Add coconut, cumin seeds and stir for a couple of minutes.
½ Cup (or) 30 gms Fresh Coconut, 1 Teaspoon Cumin Seeds
Switch the heat off, transfer it to a plate or a bowl and let it cool completely.
Meanwhile, heat one and half teaspoon of oil in the same pan over medium-low heat.
1.5 Teaspoons Oil
Once the oil is hot, add chopped cucumber pieces, chopped tomato and turmeric, and mix well.
3 Cups (or) 330 gms Cucumber/Dosakai/Southe kaayi, ¾ Cup (or) 133 gms (or) 1 large Tomato, ½ Teaspoon Turmeric
Cook for 5-8 minutes until the cucumber gets tender.
Once the cucumber is tender, add tamarind, coriander leaves, switch the heat off and let the vegetables cool.
1 Tablespoon (or) 5 gms Tamarind, Handful Fresh Coriander Leaves
Transfer the cooled cooked spices and coconut mixture into a mixer jar or spice blender.
Blend it coarsely, and set it aside.
Then transfer the vegetables into a mixer jar, add salt and grind it to coarse chutney.
Salt
Transfer the chutney to a bowl.
Heat 2 teaspoons oil in a pan.
1.5 Teaspoon Oil
Add mustard seeds, cumin seeds and urad dal and saute for few seconds until urad dal starts to turn golden colour.
½ Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds, ½ Teaspoon Urad Dal
Now add dried red chilli, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
1 Red Chilli, Big pinch Asafoetida/ Hing, 1 Sprig Curry Leaves
Switch the heat off and pour the tempering over the blended chutney. Mix it well.
Yellow cucumber chutney is now ready to be served as a side dish with rice, dosas, or chapatis.

Notes

Pachadi Consistency: Blend the ingredients coarsely for a textured chutney. This texture adds character to the pachadi. Avoid over-blending to maintain the crunch of cucumber pieces in the chutney.

Cooking Spices: Cook spices on medium heat until fragrant, being careful not to burn them.

Choosing Cucumber: Select a firm and fresh dosakaya. Choose smaller ones as they tend to be less bitter and have fewer seeds. Ensure the dosakaya has vibrant yellow and green colours and feels heavy for its size.

Preparing Dosakaya: Peel the dosakaya thoroughly and remove the seeds as they might make the chutney watery. Cut the dosakaya into small, even-sized cubes for even cooking and easier blending.

Nutrition