Dosakaya Pachadi (Cuke Lemon Chutney)

By Pavani @napavani
Blogging Marathon# 32: Letter D
Theme: A-Z Vegetarian Dishes from Andhra Pradesh
Dish: D for Dosakaya Pachadi 
Letter D stands for veggies like Dondakaya (ivy gourd), Dosakaya (cuke lemon). D also stands for dishes like Dappalam which is a spicy, tangy stew made with toor dal and an assortment of veggies. Daddojam, spiced curd rice or Dalcha, a Hyderabadi lentil dish and so on.
I decided to make a traditional chutney recipe using dosakaya (cuke lemon). This is a very quick and simple chutney to make. Dosakaya is not cooked, it is finely chopped and mixed into ground tempering. A spicy, tangy and very tasty pachadi.
Ingredients:
Dosakaya - 1 large, peeled and chopped (remove the seeds if you don't like their crunch in the pachadi)
Tamarind paste - 2tbsp
Salt - to taste
For Tempering:
Chana dal - 1tsp
Urad dal - 1tsp
Mustard seeds - 1tsp
Curry leaves - 6-8
Asafoetida/ Hing - ¼tsp
Green chilies - 4-5
Red Chilies - 2
Method:
  • Heat 2tsp oil in a small saute pan; add the dals and once they start to get golden, add mustard seeds and once the seeds start to splutter, add all the other tempering ingredients.
  • Use a blender or a mortar and pestle to coarsely grind the tempering along with dosakaya pieces, tamarind paste and salt. Serve with steamed rice.
This chutney can be stored in the refrigerator for upto 3 days.

Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
A for Aava Pettina Aratikaya Kura
B for Bagara Baingan
C for Chimmiri