Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, dosakai(cucumber) chutney. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Dosakai(Cucumber) Chutney is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Dosakai(Cucumber) Chutney is something which I have loved my whole life. They’re fine and they look fantastic.
This andhra cucumber chutney is called as dosakaya pachadi or dosakaya mukkala pachadi and it is one of the most relished chutneys from the Andhra Cuisine. Very easy and simple to make, yet tastes very good. This is usually served with hot rice and ghee.
To get started with this particular recipe, we must first prepare a few ingredients. You can have dosakai(cucumber) chutney using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Dosakai(Cucumber) Chutney:
- Take 3 medium Dosakai
- Prepare 3 cup shredded coconut
- Take 5 green chillies
- Get 10 dry red chillies
- Get 1 tsp asafoetida
- Make ready 1 tsp mustard seeds
- Make ready 1 tsp urad dal (black gram)
- Make ready 10 curry leaves
- Take 1 salt to taste
- Get 2 tbsp oil
Steps to make dosakaya chutney: Peel and chop the cucumbers into small pieces. Keep other ingredients for chutney ready as shown in below picture. Heat a kadai and dry roast cumin and methi seeds. There is an another version of this chutney - dosakaya mukkulu chutney.
Steps to make Dosakai(Cucumber) Chutney:
- Peel the cucumber/dosakai. For this recipe, we use the peel only.
- 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.
- Add the peels, coconut, the red chillies, salt into a blender. Blend until the chutney does not feel gritty anymore.
- 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.
- Add to the chutney and serve with dosa or idli. This tastes great with rice as well.
This gives dosakaya pachadi a nice chunky texture. Take off the stove and empty the fried cucumber cubes to another bowl. This Yellow Indian Cucumber is used in pickle, Curries, Daals, alongside Meats and Seafood. It has a tangy and a tart-ish flavor that makes it perfect for pickles. Enjoy this confused and delicious pickle It is called mukkala pachadi because unlike traditional chutney which is ground fine, this dish has pieces (mukkalu in Telugu) of cucumber.
So that is going to wrap this up for this exceptional food dosakai(cucumber) chutney recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
