This is a delicious, easy to make recipe with raw dosakaya or cucumber. Dosakaya pachhadi is also known as Dosakaya Mudibaddalu (or cucumber pickle). Total preparation will take less than 10mins if we have all the ingredients handy.
There are different ways to make the gravy - we can substitute the red chillies with green chillies, can add coconut, and can skip jaggery. Here is how I make it.
Ingredients:Dosakaya (Cucumber) - 1 (chopped into small cubes)
Dry red chillies - 2
Cumin seeds, Sesame seeds, Urad dal, Chana dal, Peanuts - 1 tsp each
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Salt - as required
Tamarind paste - 2 tsp (Soak tamarind in water and extract the thick paste)
Turmeric - 1/4 tsp
Oil - 2 tsp
Curry leaves - a stem
Jaggery - 1/2 tsp (optional)
- Heat 1 tsp of oil in a pan and fry the mustard seeds, cumin seeds, urad dal, chana dal, peanuts, Asafoetida and chillies for 2mins. Once mustard seeds starts popping, switch off the heat and cool.
- Grind the above ingredients along with tamarind paste, turmeric, salt and jaggery to make a coarse paste.
- Mix this paste with the cucumber pieces.
- Lastly, fry mustard seeds, curry leaves in a tsp of oil and add to the chutney. I ignore this step most of the times, as I don't find much difference in taste.
I can't ask for anything more if I have dosakaya pachhadi and tomato dal along with rice for a meal.