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.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 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)
How to make the recipe
- 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.
NUTRITION (estimation only)
Calories: 14kcal | Carbohydrates: 2g | Sodium: 518mg | Potassium: 98mg | Fiber: 1g | Vitamin A: 970IU | Vitamin C: 1.2mg | Calcium: 16mg | Iron: 0.7mg