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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
Prep Time
20
minutes
Cook Time
1
minute
Total Time
20
minutes
Servings
5
Author
Swasthi
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:
14
kcal
|
Carbohydrates:
2
g
|
Sodium:
518
mg
|
Potassium:
98
mg
|
Fiber:
1
g
|
Vitamin A:
970
IU
|
Vitamin C:
1.2
mg
|
Calcium:
16
mg
|
Iron:
0.7
mg