Dosakaya Mukkala Pachadi or Yellow Cucumber Chutney is a traditional Andhra recipe that is often served at weddings and religious occasions. It is easy to make; very, very healthy; and simply delicious.
It is called mukkala pachadi because unlike traditional chutney which is ground fine, this dish has pieces (mukkalu in Telugu) of cucumber. I like this pachadi because it is chunky and crunchy; so much so that I eat it as a salad.
You can also make Dosakaya Pappu with the Yellow Cucumber.
- Dosakaya/Yellow Cucumber – 1 Medium sized ~ 250 gms
- Minapappu/Udad Dal/Black Gram – 1 tbsp
- Tamarind Pulp – 1 tsp
- Red Chillies – 3 or 4
- Turmeric Powder – 1/4 tsp
- Avalu/Rai/Mustard Seeds – 1/2 tsp
- Curry Leaves – 4 or 5
- Oil – 2 tsp
- Salt to Taste
- Peel the dosakaya and cut in quarters vertically.
- Deseed the dosakaya quarters.
- Cube the doskaya into 1/4″ pieces.
- Taste a small piece to ensure that the dosakaya is not bitter.
- If the dosakaya is bitter, soak it in some salt water for 10 minutes.
- Wash clean.
- Taste again. The dosakaya should lose its bitterness. If the bitterness remains, you have no option than to discard the dosakaya. 🙁
- Now follow the rest of the steps.
- Add salt, tamarind paste, curry leaves, and turmeric.
- Mix well and set aside.
- Heat 1 tsp oil.
- Add the minapappu and fry till golden brown.
- Add the 2 split red chillies and fry for 10-20 seconds.
- Set aside to cool.
- Grind the fried minapappu, red chillies, and about 2 tbsp of dosakaya pieces to a coarse paste. It should remain grainy.
- Add the ground mix to the dosakaya mix.
- Heat 1 tsp of oil.
- Add mustard seeds and wait till they splutter.
- Add to the remaining red chillies and curry leaves.
- Fry for 10-20 seconds.
- Add to the doskaya pachadi.
- Mix well.
- Let it marinate for about 1 hour.
- Serve with hot rice or with curd rice as a side dish.
- Traditionally, we pound the fried minapappu and dosakaya pieces in a “rubbu rolu” or a stone mortar. I have said coarsely grind as a replacement for this step. However, if you do have a mortar and pestle, please do pound the pieces together.
- When I say “coarsely grind”in step 10, i mean just give it one whirr in a mixer. The dal should just shatter but not become a powder. This is close to the effect we would get if we pounded the dal in a mortar.
- If you want the pachadi to be mild, do not grind the fried chillies. Just add the whole to the pachadi.
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