Vasusvegkitchen: #Guntur

Monday 20 May 2019

Dosavakaya Pachadi, Dosa Avakai Pickle, Andhra Yellow Cucumber pickle

Dosa avakai or Dosavakaya pachadi is a popular Andhra yellow cucumber pickle. It is known as vellarikka in Tamil, Mangalore southekai in kannada. yellow cucumber is round shaped yellow or bright green colored vegetable which taste sweet and mild tarty taste with crunchy skin. It is very easy to prepare this pickle just need to mix spices with cucumber pieces. The main thing to remember is that we have to use fresh yellow cucumber and store it in dry air tight jar. This pickle tastes good for 4 to 5 days if it kept in fridge as its summer, in other seasons we can have it more than 10 days. If we are using old yellow cucumber then plan to finish it in a day. These pickle is regularly served in marriages, hotels in Andhra as it is easy to prepare, no need to wait long time to consume as mango pickles, but life time of this pickle is less. We can prepare dal/pappu, instant pickle / Guntur Dosakaya Pachadi with this yellow cumber, which are very traditional telugu recipes in every house in Andhra states.

This yellow cucumber is spicy, crunchy and mild sweet in taste. Cucumber leaves some water after soaking and it blend with spices, this spices adds good taste to the pickle. We can have this pickle with hot steamed rice and dollop of ghee 😋, it tastes heavenly.

Yellow cucumber pickle

Preparation Time : 20 minutes
Soak time : 4 hrs
Serves : 6
Category : Chutney's
Recipe Cuisine: Andhra
Main ingredient: Yellow Cucumber
Author : Aruna SarasChandra

Ingredients

Yellow cucumber/ Dosakaya - 2
Mustard seeds - 11/2 tsp
Methi/ Fenugreek seeds - 1/8th tsp
Red chilli powder - 11/2 tsp
Salt - as per taste (1+tsp)
Oil - 1/2 cup

Instructions

1) Clean yellow cucumber in water and tap it with dry cloth and let it dry without any moist. Keep mustard seeds in sunlight for an hour.

2) Take a mixer jar add 11/2tsp of mustard and 1/8th or a pinch of Methi seeds.

3) Grind the above to fine powder.

4) Cut the yellow cucumber into half, remove its seeds as shown below.

5) Cut cucumber into small pieces, taste 1 small piece of cucumber if it is more bitter do not use that cucumber for pickle.

6) Take a wide bowl add powdered 11/2 tsp of mustard and methi seeds powder, salt mix everything well.

7) Take a plate add 2 tsp of oil add some yellow cucumber pieces and mix it well.

8) Add some mixed spieces to the cucumber and mix it well so that spices coat well to cucumber pieces.

9) Repeat the same process to the remaining cucumber pieces.( I did not added full powder mix)

10) Close the lid and soak it for 3 to 4 hrs.

Cucumber pieces coat well with spices and leaves water . saute everything well and remaining oil, if you want you can also add 1 small size lemon juice here.. and store it in air tight container or glass jars and keep it in refrigerator.

Tips

** I did not added full spice mix, I will use left over powder mix for other pickles.

** Use fresh yellow cucumber to prepare this pickle. If you use old stock cucumber try to finish it the same day by keeping it in fridge after preparation.

** you can skip adding Methi seeds, but it gives nice aroma to pickle.

** very little amount of Methi seeds or a pinch of Methi powder is added to pickle. Increasing quantity will make pickle bitter taste.

** Do not add red chilli powder and salt all at a time. Adjust it according to your taste.

** Taste cucumber before preparing pickle as some cucumbers are very bitter in taste.

** We can also add a small lemon juice to the pickle.

Taking this traditional, summer special Dosavakaya Pachadi to the #196th #FoodieMondayBlogHop where the theme for the week is #It'sPickleTime suggested by me 😍, theme is decided by members in alphabetical order. This week I got chance, thought to suggest pickle as summer is full on swing 🌝🌞. I got chance to collect all varieties of pickles from group members😋🤗. As per theme we have to prepare any instant to stored pickles, I selected this instant yellow cucumber pickle.