Name: Dosakaya Pachadi -- Yellow Cucumber Pachadi recipe by Sailaja Angara at BetterButter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 1 Medium size Yellow Cucumber; 2 Tablespoon Oil; 1 Teaspoon Mustard Seeds; 1 Teaspoon Fenugreek Seeds; 1 Teaspoon Black Gram; 15 to 20 Red Chillies; Salt to Taste; 1 Teaspoon Turmeric Powder; 2 to 3" long Tamarind; 1 Teaspoon Asafoetida

ABOUT Dosakaya Pachadi -- Yellow Cucumber Pachadi RECIPE

Dosakaya or Yellow Cucumber is available in South India. Pachadi with it is a nice accompaniment for rice

Ingredients Serving: 6

1 Medium size Yellow Cucumber
2 Tablespoon Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Fenugreek Seeds
1 Teaspoon Black Gram
15 to 20 Red Chillies
Salt to Taste
1 Teaspoon Turmeric Powder
2 to 3" long Tamarind
1 Teaspoon Asafoetida

Instructions

Peel and wash the cucumber.
Cut into two halves and deseed. Chop finely.
Heat oil in a kadai, add mustard seeds, fenugreek seeds, black gram.
Once they started spluttering, add red chillies and asafoetida and fry them.
Let this tempering come to room temparature.
In a blender jar add all the red chillies, half of the tempering, salt, turmeric powder and tamarind(make this into small pieces).
Grind it to semi coarse powder. DO NOT ADD WATER.
Combine this spice masala and leftover tempering to chopped yellow cucumber pieces.
Mix it well, so that the entire spice masala sticks to all cucumber pieces.
This pachadi can stay for four to five days, if refrigerated.
Serve yellow cucumber pachadi with hot piping rice.

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