Dosakaya Pachadi Recipe

Ingredients

Dosakaya (Yellow Cucumber) - 1 small size

Inguva Karam - 1 tbsp

Tamarind Pulp - 1tsp

Turmeric - 1/2 tsp

Salt to taste

Preparation

Wash and cut cucumber into long and thin pieces.

Add all ingredients to cucumber pieces and mix thoroughly with a spoon.

Heat a tbsp of oil and put Urad Dal and mustard while spluttering and the same is added to chutney.

Dosakaya Pappu - Yellow Cucumber Dal Recipe

 

Ingredients

• Dosakaya - 1 (medium size)
• Toor Dal - 1 cup
• Green Chilli - 2 (cut into pieces)
• Inguva Karam - 2 tsp
• Tamarind Pulp - 1tbsp
• Salt - 1 tsp
• Turmeric - 1/8 tsp
• Curry Leaves - 1 spring
• Rice Flour - 1 tsp
• Water - 1/4 cup
• Seasoning -  Mustard Seeds - 1/4 tsp, Fenugreek Seeds (Methi) - 1/8 tsp, Oil - 2 tsp

Preparation

1. Wash, peel and cut Dosakaya into 1/2" slices, then each slice into pieces of 1" length.
2. Cook Dal in a bowl and Dosakaya pieces (including seeds) and green chilli in another.
3. Add Inguva Karam, tamarind pulp, turmeric and salt to cooked Dal. Blend.
4. Heat a thick-bottomed vessel with oil on medium flame.
5. When oil is warm, put seasoning. When it starts spluttering, add mixed Dal and stir.
6. Add cooked Dosakaya and green chilli pieces to Dal.
7. Let it boil. Mix rice flour and water. Add to Dal. Stir once.
8. Boil for another 5 min. on low flame. Add curry leaves and turn off the flame.

Note - Excessive stirring should be avoided as it will turn Dal into a paste.