Dosakaya pickle recipe | Dosavakaya | cucumber pickle

By Swasthi on August 4, 2022, Comments, Jump to Recipe

Dosakaya pickle recipe – Dosavkaya is a Indian pickle from andhra cuisine made using yellow cucumber. This is similar to the Avakaya that is made using mangoes. This dosakaya pickle is mostly made when the stock of mango pickle finishes and mangoes are not in season to make fresh one. This however does not taste like the mango pickle but the flavors are almost the same and is liked by many telugu speaking folks. This is usually served in some marriages & temples serving meals during festivals, celebrations or religious ceremonies.

dosakaya pickle recipe

I had some readers requests for this recipe so sharing my version which has the same flavors of this mango pickle. This pickle can be made in just 20 minutes and is very flavorful and hot. This is served with rice, ghee and pappu (andhra style dal). I made this dosakaya pickle late in the night, so I have just few step by step pictures.

I have used lemon juice that was extracted from 1 medium sized lemon. This is optional and is needed if your cucumber is not tangy. Mine was moderately tangy but we like our pickles to be slightly sour so I have used.

How to make dosakaya pickle

1. Wash the cucumber and wipe it thoroughly. Allow to dry completely. Make sure the chopping board, knife, bowl and spoons are all completely dry.

2. Cut the cucumber to 2 and check if it is bitter by tasting it. Sometimes yellow cucumbers turn out to be bitter. Deseed and cube to 1 inch pieces.

chopping cucumber for dosakaya pickle recipe

3. Add to a wide bowl along with the rest of the dry ingredients.

addition of spice powders for cucumber pickle recipe

4. Add salt as needed. 1 tsp worked out well for me. Do adjust and take care not to add too much. Mix everything well.

addition of salt to make dosavakaya pickle recipe

5. Add oil and give a good stir. Cover with an airtight lid and set aside in a dry place for 24 to 48 hours. After 24 hours the cucumber begins to release the juices and the pickle comes to a good consistency. Wash lemon and dry it completely and then squeeze in the juice. Mix well.

addition of oil for dosavakaya pickle recipe

If needed add more oil and salt. Store in a clean and dry glass or ceramic jar. Refrigerate and use up within 7 to 10 days. Handle the pickle with moist free spoons and hands.

Serve dosakaya pickle with rice, ghee and dal.

dosakaya avakaya recipe

You may like to check other dosakaya recipes,
Dosakaya pappu
Dosakaya chutney

Dosakaya pickle recipe

Dosakaya pickle recipe | Dosavakaya recipe | cucumber pickle

Dosakaya pickle is made using yellow cucumbers and spice powders. This is served with rice and dal/ lentils.
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time1 minute
Total Time20 minutes

Ingredients (US cup = 240ml )

  • 1 cup cucumber heaped / dosakaya pieces (about 1 inch)
  • 2 tbsp mustard powder / avapindi
  • 2 tbsp red chili powder
  • 1 pinch methi seeds
  • lemon juice as needed (I used 1 medium sized lemon)
  • 1 tsp salt
  • Oil as needed ( about 2 to 3 tbsp)
  • 2 Garlic cloves crushed (optional, I did not use)


  • Wash cucumber well and wipe off with a clean cloth. Allow to dry completely.
  • Deseed the cucumber. Cut to 1 inch cubes. Add them to a clean and dry bowl.
  • Add all the dry ingredients and toss or mix well.
  • Add 2 tbsp oil and mix well.
  • Cover with a air tight lid and set aside for 20 to 48 hours.
  • Wash and dry lemon completely. Extract the juice and set aside.
  • Mix well with a dry spoon and add lemon juice to suit your taste. You can also add more oil if needed to bring it to a consistency.
  • Store dosakaya pickle in a air tight glass jar. It keeps good for about 10 days in refrigerator.

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)

Nutrition Facts
Dosakaya pickle recipe | Dosavakaya recipe | cucumber pickle
Amount Per Serving
Calories 14
% Daily Value*
Sodium 518mg23%
Potassium 98mg3%
Carbohydrates 2g1%
Fiber 1g4%
Vitamin A 970IU19%
Vitamin C 1.2mg1%
Calcium 16mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

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. More about me

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Thanks for posting this recipe Swasthi. Boy, looking at those pictures brought back some memories. Here in USA, very rarely we get good yellow Indian cucumbers. Even if they are available sometimes, they are soft not very firm. Anyway, my question is, as I remember in this pickle, the cucumber pieces absorb most of the added salt. Hence, they taste very salty, even if salt is added at the right proportions. I know it is practically impossible to remove the saltiness in the cucumber pieces, but I am wondering if there are anyways you know of to reduce the saltiness in this pickle. The other alternative is of course not to eat the cucumber pieces (not a good option!) I guess most of the added salt migrates into the cucumber pieces. Sorry for the lengthy post.

5 stars
Swasthi, thanks for the response. I might try this table salt like you suggested. I have rock salt that I use quite often because it is not too salty and food tastes good with rock salt, kosher salt and sea salt in my pantry. I guess I have to look for table salt to make this pickle. Is table salt also a good option for making mango/lemon pickles?

5 stars
After cutting the cucumber in two parts, I felt the cucumber wet while deseeding. Will the avakaya get spoiled.

Can we use the ordinary cucumber as we don’t get the yellow ones.

5 stars
Looking yummy?Do we need to sun dry the cucumbers and how long??