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. 

Hubby draw this pic for me as I have to update group icon for this week 😍. 

Also check other related chutney recipes by clicking the link below pic.. 

           Mango bisi uppinakayi

   Nagaland - Pumpkin Oambal

                 Ugadi Pachadi

                Green chutney

           Green tomato chutney

ChuukkaKura/ Khatti palak chutney

                      Guntur Dosakaya Pachadi

                 Brinjal chutney

           Kobbari perugu pachadi

Ridge gourd chutney

      Coriander Tomato chutney

                        Coconut Chutney

   Raw Mango Moong dal chutney

             Pudina coconut chutney

Hope you like this spicy and crunchy yellow cucumber pickle.Give it a try and drop your comments in inbox.

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😄

Maavinakayi Bisi Uppinakayi, Karnataka special instant raw mango pickle

Maavinakayi Bisi Uppinakayi is Karnataka instant raw mango pickle. Bisi uppinayi is Karnataka instant pickle which is sweet, spicy and sour. It is very aromatic and easy to prepare. Flavours are from mustard and Methi seeds powder, sour from raw mango and sweet from jaggery. We can also prepare tomato bisi uppinakayi too. Bisi Uppinakayi and  Kosambari are my favorites from my childhood and that too the one which served in Mangaraya and Ram devaru temples @Adoni 🙏🙏. 

 The taste of chutney depends on the spices we add. And amount of spices we add depend on the type of raw mango  we use and on its sour. I mentioned the spices quantity depending on the sourness of mango which I used. It's been long time I did not prepared this, my cousin Archana Priyadarshini guided me to prepare this chutney perfectly 😍. My hubby always like to have this chutney with curd rice but I always love it with hot steamed rice🤗. So decided your taste 😍. 

Let's start recipe.. 

        Mango Bisi Uppinakayi

Preparation Time : 10 minutes
Cook Time : 15 minutes
Serves : 5 people 
Category : Chutney's
Recipe Cuisine: Karnataka 
Main ingredient: Raw Mango
Author : Aruna SarasChandra

Ingredients

Raw mango - 2(medium size)
Oil - 3 tsp
Mustard seeds - 1 tsp
Red chilli powder - 1 1/2 tsp
Salt - as per taste 
Jaggery - 1/2 cup
Turmeric powder - 1/4 tsp
Hing - 1/4 tsp or a pinch
Water - 1 glass

For grinding powder 

Mustard seeds - 1 tsp
Methi seeds - 1/2 tsp


Instructions

1) Clean mangoes under water and tap it with wet cloth, without removing its skin cut it into pieces as shown below. (2 Mango used, only 1 Mango pic showing as I missed it 😃)

2) If you have Methi and mustard powders are ready skip this step. Take a Kadai add mustard and Methi seeds and fry it on flames. ( I have taken 1 tsp of mustard seeds and 1/2 tsp of Methi seeds)

3) Fry it without adding oil till mustard stars crackling, it just take minimum 2 min. 

4) Let it cool and grind it to fine powder. (I did not used full grinded powder). 

5) Now heat oil in a Kadai and add mustard seeds. 

6) when mustard seeds starts crackling add hing, chopped mango pieces and turmeric powder. 

7) mix the above close the lid and cook till raw mango skin becomes smooth.  (**Check tips)

8) Now add salt, red chilli powder to the above. 

9) Also add 1 1/2 tsp of Methi and mustard powder to the above. 

10) Mix the above added spices well and add  1 glass of water to the above(adjust water quantity). 

11) Now add jaggery to the above and mix everything well. 

12) Cook the above 3  more minutes on low flames. (** check tips)

That's it aromatic, sweet, spicy and sour maavinakayi Bisi Uppinakayi is ready to serve. 

Note

* Adjust salt and spices quantity according to the number of mangoes you use. 

* Skip step 2 if you have mustard and Methi seeds powder readily available. 

Tips

** Do not cook raw mangoes too smooth. 

** You can also use equal quantity of mustard and Methi seeds powder. 

** You can use remaining grinded mustard and Methi powder to any other pickles. 

** Adjust jaggery according to your taste, but its the main taste of this chutney. 

** pickle becomes thick quickly so adjust water quantity accordingly. 

Also check other related chutney recipes by clicking the link below pic.. 

   Nagaland - Pumpkin Oambal

                 Ugadi Pachadi

                Green chutney

           Green tomato chutney

ChuukkaKura/ Khatti palak chutney

                      Guntur Dosakaya Pachadi

                 Brinjal chutney

           Kobbari perugu pachadi

Ridge gourd chutney

      Coriander Tomato chutney

                        Coconut Chutney

   Raw Mango Moong dal chutney

             Pudina coconut chutney

Hope you like this sweet and sour maavinakayi Bisi Uppinakayi recipe. . Give it a try and drop your comments in inbox.

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😄