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 ghee😋😋. This is famous chutney which can be prepared in many ways and it taste different in every home but it's tasty🤗. 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 it🤗. 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 😋😋. 

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 😋. 

Also check other chutney varieties by clicking the link below image👇

               Green tomato chutney

             ChukkaKura chutney

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

Also follow me on
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You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Dum Aloo || Punjabi Dum Aloo || Restaurant style Punjabi Dum Aloo

Punjabi dum aloo is tasty, flavored gravy recipe prepared  with baby potatoes. Aloo/Potato is one of the favourite veggie to all and it's kids favourite. It's been long time I did not prepared aloo recipes at home so thought to buy it, found these baby potatoes in Wednesday market @Jolarpet. Half part of it I prepared Potato fry(will post recipe ASAP) and remaining dum aloo Punjabi style. We all regularly prepare potato fry at home. Try this Punjabi style dum aloo for any occasions and grab your guest attention, as it is very tasty and very flavourful. 

  Punjabi dum aloo and Kashmiri dum aloo recipes looks very similar but the difference is - in Punjabi dum aloo we use tomato and cashew nuts paste where as it's not used in Kashmiri dum aloo. Wait for time I will post Kashmiri dum aloo too ASAP🤗😍.  For this dum aloo we use baby potatoes, if you donot find it in your area you can also use normal potatoes by cutting it into half 😋.Just donot miss the taste of the recipe because of that reason 😁😍. 

Let's start recipe... 

                   Punjabi Dum Aloo

Preparation Time : 10 minutes
Cook Time : 20 to 30 minutes
Serves : 3 
Category : Gravies
Recipe Cuisine: Punjabi
Main ingredients :Baby potatoes 
Author : ArunaSarasChandra

Ingredients

Baby potatoes - 12

For potato coating

Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - a pinch
Oil - 3 tsp(to shallow fry)

For gravy

Oil - 1 tsp
Onions - 1 (big size or 2 medium)
Ginger - 1/2 inch
Garlic - 2 cloves
Elachi - 1 
Clove - 2
Cinnamon stick - 1/2 inch
Tomato - 2
Cashew nuts - 5

For dum aloo

Oil - 4 tsp
Butter - 2 tsp
Cumin seeds - 1 tsp
Crushed fennel seeds - 1/2 tsp
Kasuri Methi - 1 tsp
Black pepper - 5
Bay leaf - 1/2

Red chilli powder - 1 tsp

Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt as per taste 
Water - 1 cup

Instructions 

1) Wash baby potatoes and cook it for 1 whistle and remove its skin once it becomes cool to room temperature.

2) Now poke all the boiled potatoes using fork so that potatoes absorb masala well. 

3) Now add red chilli powder, turmeric powder salt and 1/2 tsp of oil to the potatoes. 

4) saute everything well and rest it for 5 minute so that masala will coat well to potatoes. 

5) Take a pan add  3 tsp of oil let it heat for a second and add coated potatoes and shallow fry it on medium to low flames till it becomes roast as shown below and take the fried potatoes into plate and keep it aside. 

6) In the same pan add 1 more tsp of oil and add elachi, clove, dalchini, ginger, garlic one after other and fry it for a second. Then add chopped onions and salt fry till onions changes color. 

7) Let the above cool and take it into mixer jar and grind it smooth paste and take it into cup. 

8) Take a pan add 3 tsp of oil and 1 tsp of butter let it heat for a second then add cumin seeds, crushed fennel seeds(saunf), pepper,bay leaf, crushed kasuri Methi fry it well.

9) Then add red chilli powder, turmeric, coriander powders and garam masala powder fry everything well in low flames otherwise masala will burn. 

10) Now add above onion paste into masala, mix everything well. 

11) cook the above till oil oozes out. 

12) Meanwhile prepare tomato puree.Take a mixer jar add chopped tomatoes, cashew nuts and grind it smooth paste and keep it ready. 

13) Once oil starts oozes out add tomato, cashew nut puree mix everything well. 

14) Mix the above well and cook it for 5 minutes so that tomato  puree will cook well.

15) Now add fried baby potatoes, and 1 cup of water into above gravy, mix everything well and cook it on medium to low flames for 5 to 10 minutes by closing lid. 

16) Atlast add 1 tsp of butter and coriander leaves mixeverything well and take it into serving bowl. 

Yummy, delicious and flavored Punjabi style dum aloo is ready to serve 😋😋. We can have this Punjabi dum aloo with any flavored biryani's/pulaos  roti's. I had it with plain rice with dollop of ghee, onion slices and lemon, is n't it taste heavenly 😋😋😋😍❤️. 
  

    
Note

* You can also use poppy sedds (gasgasalu) to prepare gravy. 

* You can also fry tomato along with onions and prepare gravy  paste. 


Tips

** You can deep fry boiled baby potatoes to get crispy taste.

** Do not forgot to poke potatoes, it makes potato obsorb the gravy inside the potato. 

** Adding masalas in oil(step - 9) will gives the gravy good taste and restaurants look to gravy. Keep flames low so that masalas(red chilli powder.. ) do not burn. 

** If you do not find baby potatoes then no problem cut large potato into pieces and use. 

** Using butter will give good taste and texture as it is Punjabi dum aloo😊😋😋. 

Check out few curry  and other recipes👇 

     Hyderabadi Mirchi ka salan
  

 Potato Spring Onion Fry

                              Kaju curry

                       Jeera rice     

                         Green Peas Pulao

               paneer butter masala

                          Kadai Paneer

                      khova paneer 

          Stuffed paneer capsicum

Hope you like this yummy and delicious  Punjabi style dum aloo using baby potatoes recipe. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄