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Yummy pickle with yellow cucumber

by Pritya Books on August 4, 2011

Nakka Dhosakaya (to be pronounced as Dhōsakāya) or Yellow Cucumber is native to state of Andhra Pradesh though variations can be found elsewhere in the country. It is very versatile as it is used to make Dal, Curry, Chutney and Pickle. The crunch of this cucumber makes all the difference. In non-mango season, it replaces the traditional Avakaya during marriage lunches and dinners as this is far more simpler and can be made and consumed just with a day of marination.

Here is the recipe of Nakka Dhosakaya Pachchadi from “Cooking at Home with Pedatha”. Andhra pachchadis are spicy chutneys which are mostly ground into a paste, but in some like Theeya Dhosakaya pulusu pachchadi, Carrot pachchadi & the recipe below, the vegetables are chopped, but not ground.

Ingredients:

  • Melon cucumber (Indian variety) 1 large
  • Thick tamarind pulp 2 tbsps
  • Oil 1 tbsp
  • Salt to taste

Dosakaya Pachchadi - melon cucumber pickleThe 1st tempering

  • Split black gram (husked) 1 tbsp
  • Mustard seeds 2 tsps
  • Red chillies 5-6, nicked at tail with stalks retained
  • Green chillies 3-4, whole with stalks removed
  • Curry leaves 10-12, with stem
  • Coriander leaves ¼ cup, chopped roughly
  • Asafoetida powder or paste 1 tsp

The 2nd tempering

  • Mustard seeds ¼ tsp
  • Asafoetida powder or paste ¼ tsp

Method:

  1. Peel the vegetable, seed and dice into ¼ inch cubes. This should amount to about 2 cups.
  2. In a wok, heat 2 tsps oil for the 1st tempering. Add the gram; as it turns golden, pop the mustard. Switch off the flame and add the red chillies. As they turn bright red, stir in the remaining ingredients for tempering.
  3. Grind this tempering along with the tamarind pulp, salt and a spoonful of the chopped vegetable into a fine paste. Do not add water while grinding.
  4. Transfer to a bowl and add the rest of the chopped vegetable.
  5. Heat the remaining oil for the 2nd tempering. Pop the mustard; switch off the flame and add the asafoetida. Garnish the pachchadi with this tempering.
  6. Serve with steamed rice and a dollop of ghee. If you want to preserve the chutney for a few days, squeeze out water from the vegetable after chopping.

Many bloggers have tried this recipe with their own variations. Do check out Litebite and Tasty Palettes to read about their experience with the recipe.  We are also delighted to share what Linda did with melon cucumber on her blog Out of The Garden. She ‘fiddled’ with Pedatha’s recipe and came up with Ginger Rasam with Dhosakaya which you must check out!

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{ 1 comment… read it below or add one }

Sanjeeta kk August 4, 2011 at 2:05 pm

Thanks Pritya Books for this lovely recipe. This delightful Indian Melon spread has almost become a staple in my house. The dish is simple yet very healthy and reminds me of how wonderful our olden days recipes are.

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