Main ingredients: yellow cucumber and red chilies.

Prepare time: 25 minutes.

Dosakaya Patchadi (Yellow Cucumber Pulp Chutney)

Dosakaya Patchadi (Yellow Cucumber Pulp Chutney)

INGREDIENTS:

  1. 1 medium cucumber (cut into rounds and remove seeds).
  2. 3- 4 red chilies.
  3. 1 tsp black gram (skin less)/ urad dal/minappappu.
  4. 1 tomato (chopped) (optional).
  5. ½“ tamarind piece.
  6.  Salt- to taste.
  7. 1 tsp cumin seeds.
  8. 2 flakes garlic.
  9. 2 tsp oil.

FOR TEMPERING:

  1. 1 tsp oil.
  2. 1 dry red chili (cut into 2 pieces) (optional).
  3. ½ tsp mustard seeds/ rai/ aavaalu.
  4. ½ tsp cumin seeds/ jeera/ jeelakarra.
  5. 1 tsp split black gram (skin less)/ urad dal/ minappappu.
  6. 1 pinch asafoetida/hing/ inguva.
  7. 1 sprig curry leaves.

PREPARATION:

Dosakaya Patchadi (Yellow Cucumber Pulp Chutney)

Dosakaya Patchadi (Yellow Cucumber Pulp Chutney)

  1. Heat oil in a frying pan on low flame. Add red chilies and black gram and stir fry till light golden brown and remove.
  2. Add cucumber pieces and chopped tomato in the same pan and stir fry for 2 minutes.
  3. Add very little water and cover with lid.
  4. Cook for 3-5 minutes and turn off flame. Let it cool.
  5. In a mix jar, place the cumin seeds, garlic flakes, salt, tamarind piece, roasted red chilies and black gram and grind them to a course paste.
  6. Now add the cooked cucumber and tomato mixture and grind to a course paste. Keep aside.
  7. To prepare tempering, heat oil in a small frying pan. Add red chili bits, cumin seeds, mustard seeds and split black gram.
  8. Let them splutter. Now add asafoetida and curry leaves and turn off flame.
  9. Pour this tempering over the cucumber chutney and mix.
  10. Serve with hot rice or dosa.

    Dosakaya Patchadi (Yellow Cucumber Pulp Chutney)

    Dosakaya Patchadi (Yellow Cucumber Pulp Chutney)

SABITHA..

 

 

 

 

 

 

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