Dosakaya Pachadi, a famous chutney of Andhra cuisine, is a delicious fusion of lemon cucumber, tamarind, fresh coconut and other common Indian spices. Lemon cucumber, tamarind, fresh coconut and protein rich lentil dal sauteed in Indian spices are crushed together into paste and then topped with aromatic tempering of mustard seeds. Its taste and texture makes it a delectable and scrumptious dip for traditional South Indian dishes and makes meals tastier when served with steamed rice or any of your favorite Indian breads.
1 cup finely chopped Lemon Cucumber
1/2 tablespoon Chana Dal (Bengal gram dal)
1 teaspoon Urad Dal (black gram lentil)
1/2 teaspoon Cumin Seeds
1 Dry Red Chilli, halved
1 Green Chilli, chopped
5-6 Curry Leaves
1 tablespoon Tamarind Pulp
1/4 teaspoon Urad Dal (black gram lentil)
1/4 teaspoon Mustard Seeds
1 Dry Red Chilli, halved
A pinch of Asafoetida
2 teaspoons + 2 teaspoons Oil
Salt to taste
Take one medium lemon cucumber (dosakaya). Peel it using peeler and taste the cucumber for bitterness. (If it tastes bitter then do not use that cucumber) Discard seeds and chop it into small pieces.
Heat 2 teaspoons oil in a small pan over low flame. Add urad dal, chana dal and cumin seeds. Sauté until dals turn light brown in color.
Add chopped green chillies, dry red chilli and curry leaves and sauté for a minute.
Turn off flame and allow the mixture to cool for 3-4 minutes. Grind the dal-tamarind mixture with tamarind pulp and grated fresh coconut in the chutney jar of a grinder or blender until smooth powder.
Add finely chopped cucumber and salt.
Grind again until medium coarse texture. Transfer it to a serving bowl.
Heat 1-tablespoon oil in the same pan. Add mustard seeds and allow them to splutter. Add asafoetida and dry red chilli and sauté for 10-20 seconds. Turn off flame. Remove tempering pan from flame and pour it over cucumber mixture. Lemon cucumber chutney is ready.
Tips and Variations:
– Increase or decrease the quantity of green chillies to make it as spicier as you want.
– There is an another version of this chutney – dosakaya mukkulu chutney. To make it use only 1/2-cup finely chopped cucumber while grinding in step-5 and mix remaining 1/2-cup finely chopped cucumber with ground paste in step-6. This gives dosakaya pachadi a nice chunky texture.
Taste: Mild tangy and spicy
Serving Ideas: Serve it as an accompaniment with rava uttapam or rawa idli. It is a nice combo with hot steamed rice and ghee.