Monday, 21 January 2019

Yellow cucumber chutney || Guntur Dosakaya pachadi || instant dosakaya mukkala pachadi

Today's recipe is Andhra style guntur dosakaya pachadi. This yellow cucumber is popularly known as Guntur dosakaya in Andhra. It is spicy and tasty which goes well with hot plain rice with dollop of gheeπŸ˜‹πŸ˜‹. This is famous chutney which can be prepared in many ways and it taste different in every home but it's tastyπŸ€—. Whenever I visit my hubby's place (Tenali) we use to purchase this cucumber. We can prepare dosavakkaya pachadi/cucumber pickle, dosakaya pappu/cucumber dal and simple dosakaya kothimira pachadi/ cucumber coriander chutney. 


   And today's our recipe is very flavourful as we first fry seasoning ingredients + few cucumber pieces grind it and then will add it in remiaing cucumber pieces that's simple isn't itπŸ€—. I forgot to take yellow cucumber pic while preparing chutney. The below pic is bit raw cucumber if we keep it out for 1/2  to 1 day it will become yellow( Pic for information). We can also add cucumber seeds but we do not like the taste, so I removed it. 


    Dosakaya mukkala pachadi

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 4 people 
Category : Chutney's
Recipe Cuisine: Andhra 
Main ingredients : Dosakaya
Author : ArunaSarasChandra

Ingredients

Yellow cucumber/ guntur dosakaya - 1 medium size
Oil - 1 tsp
Urad dal - 3/4 tsp
Chana dal - 3/4 tsp
Mustard seeds - 1/2 tsp
Methi seeds/menthulu - 1/4tsp
Green chillies - 2
Red chilli - 3
Coriander leaves - 1 tsp
Tamarind pulp - 1 tsp
Turmeric powder - 1/4 tsp
Salt as per taste
Hing - 1 pinch

For tempering

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Red chilli - 1 
Curry leaves - 1 sprig

Instructions

1) Soak small lemon size tamarind in water. Peel yellow cucumber skin and remove seeds. Cut 3/4rth of cucumber into small pieces and remaining bit large(for grinding) as shown below. 



2) Take a pan add 1 tsp of oil let it for a second then add urad and Chana dal fry it low flames. 



3) When it starts changing color add mustard and Methi seeds 



4) Fry everything well, now add green and red chillies, hing. 



5) When chillies fried well switch off the flames and add tamarind pulp let it cool. 



6) Take a mixer jar add the above,turmeric powder, salt. 



7) Grind the above to coarse powder. 



8) Now add chopped coriander leaves, cucumber pieces.



9) Grind the above once to a coarse paste. 



10) Add the above to the remaining pieces. 



11) Now mix everything well. Chutney is ready. 



 12) It's time for tempering. Take a pan add 1 tsp of oil let it heat for a second add tempering ingredients one after other and fry everything well. 



13) Mix the tempering into chutney mix everything well. Rest it for minimum 1 hr and then serve. 



  Spicy, crunchy, and tasty yellow cucumber instant chutney is ready. I had it with hot steamed rice with dollop of ghee πŸ˜‹πŸ˜‹. 




Note

* You can add cucumber seeds if like its taste. 

Tips

** Rest cucumber chutney for minimum 1 to 2 hrs so that cucumber absorbs grinded masala. 

** Adding Methi seeds/menthulu will gives very aromatic flavour and good taste to chutney. Do not add more methi seeds it will make chutney sour. 

** Adjust chillies as per your taste. 

** Chutney tastes  good when it is bit spicy. 

** It taste good for 3 days when it is kept in refrigerator. 

** We grinded seasoning so adding seasoning is optional. But I like tempering in chutney as it is final touch which adds taste πŸ˜‹. 

Also check other chutney varieties by clicking the link below imageπŸ‘‡

               Green tomato chutney


             ChukkaKura chutney


                 Brinjal chutney


                   Kobbari perugu pachadi




         Coriander Tomato chutney


                        Coconut Chutney


            Raw Mango Moong dal chutney

                  Pudina coconut chutney

Hope you like this crunchy and tasty guntur dosakaya chutney. Give it a try and drop your comments in inbox.

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in Indiblogger
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Thanks for visiting my blog,
ArunaSaraschandra πŸ˜„