Dosakaya pachadi recipe a traditional andhra cucumber chutney recipe also known as dosakaya chutney. It goes great as a side to plain rice or chapathi with ghee. Cucumber is called as Dosakaya in telugu. One of the best low calorie vegetable that is good for weight watchers. Cucumbers 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.
The variety that is used to make this raw dosakaya chutney are also called as Indian curry cucumbers, they are round in shape as you see in the picture below. This could be one of the healthiest ways to enjoy cucumbers since they are not cooked , meaning no loss of nutrients. These cucumbers are also used to make curry, sambar and pulusu. You may also like to check this dosakaya pappu and this dosakaya avakaya.
This andhra cucumber chutney is called as dosakaya pachadi or dosakaya mukkala pachadi and it is one of the most relished chutneys from the Andhra Cuisine. Very easy and simple to make, yet tastes very good. This is usually served with hot rice and ghee.
There may not be many variations to this basic Andhra cucumber chutney recipe. Some use brinjal/ eggplants along with cucumber , stir fried eggplants are coarsely blended in a blender instead of the cucumbers. In this recipe, all the ingredients are used raw; frying green chilies in oil is optional.
To make dosakaya pachadi, always use a hard and raw cucumber. Do not forget to check the cucumber for bitterness, as many are tend to be bitter. Though the seeds and skin have nutrients in them, I never use them since they are harder to digest. Many cucumbers have wax coating on them, that’s another reason why I do not use the skin.
I have updated the post with new image (the main image). Ingredients you see in the picture below are what I used.
How to make dosakaya pachadi or 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 dals 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.
4. Pour the ground mix over the rest of the cucumber pieces, add salt chopped coriander leaves.
5. Temper this with the tempering ingredients. Mix well.
If needed add lemon juice or tamarind paste and mix well. Serve dosakaya pachadi with hot rice and ghee.
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
Ingredients for dosakaya chutney
- 1 cucumber or dosakaya – medium sized, round
- 4 green chili slit (use as desired)
- ½ tsp cumin or jeera
- Salt to taste
- 1 to 2 garlic cloves
- Lemon juice or tamarind extract (use as needed)
- 2 tbsp coriander leaves chopped finely
Tempering dosakaya pachadi
- 1 sprig curry leaves
- ¼ tsp mustard
- ¼ tsp cumin or jeera
- ½ red chili broken
- 1 garlic clove
- ½ tsp urad dal optional, minapa pappu or skinned black gram
- ½ tsp channa dal optional, senaga pappu or bengal gram
- Pinch asafoetida or hing
- 1 tbsp oil
optional ingredients (refer notes)
- ½ tbsp chana dal senaga pappu
- ½ tbsp urad dal minapa pappu
Preparation to make dosakaya pachadi.
- 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 oil for 1 to 2 min.Cool them. If using chana dal and urad dal, fry them too until golden. Cool completely.
Making dosakaya pachadi
- Grind green chilies, dal, cumin, salt, turmeric and garlic to a fine powder.
- Add 2 tbsp of the chopped cucumber pieces and tamarind paste to the blender, set aside the rest of the pieces. Make 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 oil.
- Add mustard, cumin 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 tang. If needed you can add lemon juice or more tamarind paste.
NUTRITION (estimation only)
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 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.
© Swasthi’s Recipes