Dosakaya pachadi is a traditional Andhra style cucumber chutney made with yellow cucumber, spices, herbs and a small amount of lentils. Also known as dosakaya chutney, this immensely popular everyday dish is served as a side in an Andhra meal. It is usually eaten by mixing with plain steamed rice and ghee. But it can also be served with roti, chapati, or dosa. Apart from being simply delicious & healthy, it also adds zing to your meal.
Dosakaya is the Telugu word for “Cucumber” and Pachadi means “chutney”. Hence the name. There are few different ways this chutney is made. In this post I share my Mom’s traditional recipe where raw cucumber is crushed with salt, cumin seeds, garlic and green chilies. A lot of people do not temper the chutney and finish off with some chopped coriander leaves garnish.
But tempering makes a difference as it enhances the flavors and keeps the chutney fresher for longer. Traditionally dosakaya chutney is made in a stone mortar pestle but since a lot of us do not own one or simply do not want to use one I have shown it in the mixer grinder. You may use a mortar pestle if you have, to get the right texture.
Andhra Cuisine is popular for its spicy foods, especially Chutney and pickles. It is very common to make chutney with many kinds of vegetables like tomatoes, eggplants, bottle gourd, ridge gourd and even with okra. Cucumber chutney is much loved and you will also see this even in Andhra restaurants served in a meal (Bhojanam).
My Cucumber Chutney Recipe
As I said there are a few different ways to make cucumber chutney. Cucumber is left raw/uncooked in my recipe. In a way you can assume this to be something similar to salsa –But here chopped sour cucumber is mixed with ground cumin, garlic and green chilies.
My mom also loved adding fire grilled or sautéed brinjal/ eggplants along with some tamarind pulp in this chutney.
Cucumber is one of the best low calorie vegetable good for weight watchers. They are high in vitamin c and vitamin A, low in sodium content and zero cholesterol. Consumed raw, we get all the benefits from this vegetable.
What kind of cucumber to use?
This cucumber chutney is made traditionally with sambar cucumber. It is also known as Mangalore cucumber or curry cucumber. These are used in various dishes like sambar, pulusu and curry. We also use it to make cucumber pickle and dal curry – dosakaya pappu.
I have a picture of the same in the picture below. However you can also use the salad cucumbers that we use in Vegetable Salad and Kachumber. If the cucumber is not sour, simply use some tamarind paste. Sometimes cucumbers taste bitter. So always ensure you taste test before using it in the recipe.
How to make Cucumber Chutney
1. Slit and fry green chilies in oil till they are fully fried, takes 1 to 2 mins. Set aside to cool completely. If you like to use chana dal and urad dal, roast them till golden. Set aside.
2. Wash and peel cucumber. Remove the seeds and discard. Chop to small bite sized pieces. Check for bitterness.
3. Powder the dal first if you have roasted. Add green chilies, cumin/jeera, salt, turmeric, garlic, and handful of the chopped cucumber pieces. Blend to a smooth chutney. Keep the rest of the cucumber pieces aside. If you do not like to have pieces you can also blend the entire cucumber but the chutney turns out quite runny.
Make Dosakaya Pachadi
4. Pour the ground mix over the rest of the cucumber pieces, add salt and chopped coriander leaves.
5. Temper this with the tempering ingredients as mentioned in the recipe card below. Mix well. Taste test and add more salt if required.
If needed add lemon juice or tamarind paste and mix well. Serve dosakaya pachadi with hot rice and ghee.
Dosakaya Pachadi | Cucumber Chutney
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cucumber (dosakaya – medium sized )
- 4 green chili slit (use as desired)
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon salt (adjust to taste)
- 1 to 2 garlic cloves
- 1 to 2 tablespoons Lemon juice or tamarind extract (use as needed)
- 2 tablespoons coriander leaves (cilantro, chopped finely)
Tempering dosakaya pachadi
- 1 sprig curry leaves
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ½ dried red chili broken
- 1 garlic clove crushed
- ½ teaspoon urad dal optional, skinned black gram
- ½ teaspoon channa dal optional, bengal gram
- 1 pinch asafoetida (hing)
- 1 tablespoon oil
optional ingredients (refer notes)
- ½ tablespoon chana dal (bengal gram)
- ½ tablespoon urad dal (skinned black lentils)
Preparation for cucumber chutney
- Wash cucumber and peel off the skin.
- Cut it to 2 large pieces. Remove the seeds and discard. Check if the cucumber is bitter.
- Fry green chilies in 1 tsp oil for 1 to 2 min. Cool them. If using chana dal and urad dal, fry them too until golden & aromatic in the same pan. Cool completely.
- Add green chilies, dal, cumin, salt and garlic to a grinder jar and make a fine powder.
Making dosakaya pachadi
- Then add 2 tbsp of the chopped cucumber pieces and tamarind paste to the same grinder jar. Grind them to a fine chutney.
- Add the blended mix with the rest of the cucumber pieces. Then add salt and chopped coriander leaves. Mix well.
- Heat the same pan with the remaining oil.
- Add mustard seeds, cumin seeds and red chili.
- When the seeds pop, add chana dal and urad dal. Fry till the dals turn golden.
- Next add the curry leaves and hing.
- Pour this to the dosakaya chutney, check salt and spice. If needed you can add lemon juice or more tamarind paste.
- Serve cucumber chutney as a side with rice, roti or dosa.
- If you wish to use tamarind paste, add tamarind to hot water and soak it for a while. or microwave for 30 seconds. Squeeze off and filter it thru a colander to remove impurities. you should make a thick paste.
- If you wish to use brinjal/ eggplant, chop to small cubes, fry them in the pan after you fry green chiles, sprinkle salt and fry till they are fully cooked. cool off and then blend it in a mixer grinder and follow the rest of the recipe
- 1/2 table spoon each channa dal and urad dal can be roasted and blended along with chilli first to a fine powder and then add the few chopped cucumber pieces. This adds aroma to the chutney, but is optional. The chutney tastes great even without this.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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