Vasusvegkitchen

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.

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.

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You can also search recipe in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😄

Monday, 13 May 2019

Urad dal badi || masala urad dal badi || minapa vadiyalu sun dried lentel crispies

Urad dal badi in Odia is also known as Minapa vadiyalu in Telugu, skin less black gram crispies in English. Minapa vadiyalu is very popular sun dried crispies prepared in every house holds during summer season in South & North India. Vadiyalu is nothing but sun dried crispies prepared using cereals, lentils, rice, tapioca / saggubiyyam, veggies etc., some popular Andhra crispies are Minapa Vadiyalu, Pesara vadiyalu, saggubiyyam vadiyalu, appadalu, manjiga mirapakayalu, gummadikaya vadiyalu etc.,

Check out urad dal badi youtube video link :

https://youtu.be/9HJksq3Ms4w

In Odisha these badi's are used along with green leafy vegetables. In Andhra and in some other places of South India these vadiyalu are used to prepare pulusu and in curries. Summer is the correct time to prepare these vadiyalu. We can store it in air tight container and use it for full year. Just shallow / deep fry it in oil and use it in curries or you can have it as it is. Today I am posting masala minapa vadiyalu which is spicy and crunchy. We can have it with dal, sambar, rasam or curd rice.

I prepared saggubiyyam vadiyalu many times but this minapa vadiyalu is my first attempt. The main thing to remember is we have to grind batter thickly with very very little water just like for medhu wada. While frying these minapa vadiyalu you will get very aromatic flavour which I love alot 😍.we have to keep these vadiyalu on plastic sheet or on cotton cloth by keeping weights on all sides, also need place on terrace/balcony. Though I have place on terrace, lots of monkeys will come and sit so I am not able to keep these in large quantity.

Let's start recipe.

Urad dal badi

Preparation time : 5 hrs
Cooking time : 15 min
To dry - 2 to 3 days
Serves - 20 people
Category : Condiments
Recipe Cuisine: Andhra, Odisha
Main ingredient: Urad dal
Author : Aruna SarasChandra

Ingredients

Urad dal - 1 glass
Green chillies - 5
Ginger - 2 inch
Cumin seeds - 2 tsp
Hing - 1/2 tsp
Salt as per taste
Oil - 3 tsp

Instructions

1) Clean urad dal 2 times in water and soak in for 5 to 6 hrs in enough water. Later drain out water completely and clean it again in water.

2) Now add cumin seeds, green chilli and ginger to the above

3) Grind the above to smooth paste by adding very very little amount of water if need and take it into bowl. Now add salt and hing to the urad dal batter and mix everything well.

3) Now take 1 bowl of water and arrange polythene cover or cotton cloth on terrace/ balcony. I use cotton cloth on steel plate. And 2 large cotton plates.

4) Now wet your hand in water and take some batter on your second and middle fingers and drop small dumpling with thumd on cover/cloth/plate.

5) Continue the same for remaining batter as shown below. Check my 1st, 2nd and 3rd attempt of dumpling vadiyalu 😂. The shape came perfectly on my last attempt 😍.

6) Sun dry the above urad dal dumplings for 2 to 3 days. Badi's will come out easily without using any pressure on it, if not remove it gently.

7) Make sure that badi's/ vadiyalu dried well then store it in air tight container. To fry these vadiyalu heat 3 tsp of oil in pan add sun dried badi's.

8) Fry till it changes color all sides.

That's it crunchy and tasty urad dal masala badi is ready. You can have it as snack or use it in curries.

Tips

** Soaking urad dal for more time will gives very bad odor.

** You can add chilli--ginger paste and cumin seeds separately after grinding batter.

** You can also prepare plain urad dal badi, but masala urad dal tastes good.

** Grind batter smoothly and thickly. Donot add more water while grinding batter.

** we can prepare large or small size badi's .

** Wet your hands while dropping dumplings. At the same time be careful that are not pouring water in batter.

** Store minapa vadiyalu in air tight container, so that we can use it for long time.

** Make sure that badi's are dried properly.

** Depending on the place you decide on which you have it keep badi's.

** You can also apply pinch of oil on plate so that badi's will come out easily. Vadiyalu will fall down from plate or come out easily if it dried on full heat.

Taking this traditional, summer special urad dal masala badi's to the #195th #FoodieMondayBlogHop where the theme for the week is #ThirdLetterMagic where this theme is suggested by Amrita . Do checkout her blog for wonderful recipes. As per theme, we have to prepare dish beginning from the third letter of our name. As my name is Aruna third letter of my name is "u" so I prepared this urad dal masala badi's.

Also check some chutney recipes by clicking the link below pic.

Mango bisi uppinakay