Dosakaya Mukkala Pacchadi

Yellow Cucumber/dosakaya – 1 medium size
Green Chilies – 15 or to taste
Red Chilies – 3
Black Gram – 3tsps
Extra Black Gram – 2tsps
Fenugreek Seeds – 1/4tsp
Mustard Seeds – 1 1/2tsps
Tamarind – Small lemon size, wash and soak in little water
Oil – 10 tsps
Coriander for garnishing
Turmeric Powder – 1/4tsp
Salt to taste
Asafoetida – A Pinch

  • Before using the cucumber, always taste a small portion of both the cucumber and it's seeds as most of them are sour. DO NOT use the sour ones for chutney.
  • Wash and peel the cucumber and cut into half longitudinally.
  • Separate the seeds from the cucumber and keep them in a bowl. We need them later for the chutney
  • Chop the cucumber into really tiny pieces. The tinier the pieces are, the tastier the chutney will be.
  • Chop coriander finely and keep aside
  • In a pan, heat 2 tbsp oil and when it is hot, add 1 tbsp black gram,fenugreek seeds, mustard seeds and fry till the black gram turn golden.
  • Now add green chillies and red chillies to the pan and let them fry. Drain all the ingredients from the oil into mixie jar and keep aside to cool.
  • To the ingredients in the mixie jar, add soaked tamarind and cucumber pieces and grind into a smooth paste
  • In a pan, add 1 tbsp oil and when it is hot, add remaining 2 tbsp of black gram and fry till its golden brown in color and switch off the stove
  • Take a bowl and add the chopped cucumber,ground paste and the fried black gram and mix really well. Garnish with coriander.

Yummy Dosakaya chutney is ready to be served. This chutney stays fresh for 3 days and goes really well with hot white rice and ghee.

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