Dosakaya Mukkala Pachadi | Cucumber Chutney Recipe

Dosakaya Pachadi / Cucumber Chutney
Cucumber is called as Dosakaya in telugu. We use this to prepare a chutney called as Dosakaya Mukkala Pachadi and it is one of the most relished chutneys from the Andhra Cuisine. Very easy and simple to make, yet tastes very good. This goes well with rice and ghee. There may not be many variations to this basic Cucumber Chutney Recipe. Some use brinjal along with cucumber. In this recipe, all the ingredients are used raw; frying green chilies in oil is optional.
          Tips for perfect chutney: Always use a hard and raw cucumber for making chutney. Do not forget to check the cucumber for bitterness, as many are tend to be bitter. Though the seeds and skin have nutrients in them, I never use them since they are harder to digest. Many cucumbers have wax coating on them, that’s another reason why I do not use the skin.
Dosakaya Mukkala Pachadi | Cucumber Chutney Recipe

Preparation Time:5 mins
Cooking time: 5 mins
1 medium sized round cucumber (peel the skin and throw away the seeds and chop small)
4 green chilis slit
½ tsp cumin/ jeera
Salt to taste
1 to 2 garlic cloves
Lemon juice or tamarind extract (as per the taste, use only if cucumber is not tangy)
fistful of coriander leaves (chopped finely)
1 sprig curry leaves
¼ tsp. mustard
¼ tsp. cumin
½ red chili broken
1 garlic clove
½ tsp. urad dal
½ tsp. channa dal
Pinch of hing
1 tbsp. oil
How I made
1.         Fry green chilies in oil for 1 min.set aside to cool.
2.         Grind green chilies, cumin, salt, turmeric, garlic, and handful of the chopped cucumber pieces. Keep the rest of the cucumber pieces aside.
3.         Pour this mix over the rest of the cucumber pieces, add salt & chopped coriander leaves.
4.         Temper this with the tempering ingredients. Mix well

5.    If needed add lemon juice or tamarind extract and mix well


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