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.
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.
3. Add to a wide bowl along with the rest of the dry ingredients.
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.
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.
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.
You may like to check other dosakaya recipes,
Dosakaya pappu
Dosakaya chutney
Dosakaya pickle recipe
Dosakaya pickle recipe | Dosavakaya recipe | cucumber pickle
For best results follow the step-by-step photos above the recipe card
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)
Instructions
- 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)
© Swasthi’s Recipes
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.
Hi Rom garu,
No problem. I enjoy reading & replying your comments. I guess that’s the reason a lot of lemon juice is used – to cut down the saltiness. Another option would be to use table salt in place of sea salt/rock salt or kosher salt. I felt there is a difference in using table salt for pickles as the saltiness naturally reduces after a few days. Not sure but that’s what I have felt. I hope this helps.
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?
Rom garu,
Yes table salt can be used for other pickles too. I usually start with lower amounts of salt on the day the pickle is made and add more on the third day. This is also another way to prevent the pieces from turning too salty – adding salt in batches.
After cutting the cucumber in two parts, I felt the cucumber wet while deseeding. Will the avakaya get spoiled.
Hi Lakshmi
I am too late in replying! Yes cucumber will be wet inside. Nothing will happen if you take care of the other part like wiping it dry on the outside, using moist free bowls, spoons and board. Keep it in the fridge after 48 hours. Avoid making this during monsoon as it won’t keep good even for a day.
Can we use the ordinary cucumber as we don’t get the yellow ones.
I am not sure if it tastes good with regular cucumber as this has a different flavor. You can just try with half cup pieces.
Looking yummy?Do we need to sun dry the cucumbers and how long??
There is no need to sun dry cucumbers. After washing it make sure the skin is no more moist or wet. You can fan dry it for 15 to 30 mins.