Friday, 5 June 2015

Dosakaya mukkala Pachadi !





Dosakaya aka yellow cucumber is mostly used in Andhra cuisine in form of pachadi or dal  (pappu). Dosakaya Mukkala pachadi is where  the cucumber pieces (mukkalu) are used as is raw in the chutney  and a final tempering is done.
I was a bit reluctant to try this pachadi for the fact that the vegetable needs no cooking and goes into a chutney form to serve with rice. This very thought made me disinclined towards this recipe but once I made this and had it with rice  it was truly delightful. I felt the freshness of the cucumber in every bite along with the tadka flavor.
There are many versions of this pachadi where people grind even the chillis raw along with the cucumber and just do a tadka at last. I didnt want to risk that much though :)

INGREDIENTS (Serves 2) (No Onion No Garlic Recipe)
English

English

Tamil

Telugu

Hindi

Quantity

Yellow Cucumber

Manjal Vellarikai

Dosakaya

Kakadi

1 small size

Green Chilli

Pachai Milagai

Pachi Mirapakaya

Hari Mirch

10 small

Dry Red Chilli

Kaindha Milagai

Endu Mirapakaya

Sukhi Mirch

2 Nos

Urad dal

Ulutham Paruppu

Mina Pappu

Urad ki dal

2 tbsp

Grated coconut

Thengai Thuruval

Thurumina Kobbari

Naariyal

2 - 3 ttbsp

Salt

Uppu

Uppu

Namak

As Needed

Tamarind

Puli

Chinthapandu

Imli

amla size

To Temper

Oil

Ennai

Nune

Thel

1 tbsp

Urad dal

Ulutham Paruppu

Mina Pappu

Urad ki dal

1 tsp

Mustard Seeds

Kadugu

Aavalu

Rai

1 tsp

Cumin Seeds

Seeragam

Jeelakara

Jeera

1 tsp

Asafoedita

Perungayam

Inguva

Hing

a pinch

Red Dry Chillis

Kaindha Milagai

Endu Mirapakaya

Sukhi Mirch

2 Nos

Curry Leaves

Karuvepilai

Karivepaku

Kadi Patha

1 sprig

Coriander

Kothamalli

Kothimeera

Dhaniya Patha

to garnish

 


Image taken from web

STEPS
  • Peel the dosakaya and roughly chop half of  it into big chunks and the remaining half to tiny pieces.
  • Taste a small piece and check if its bitter, also taste a seed and check for bitterness,. If its not bitter then proceed with this type of pachadi. Coz we are using raw dosakaya here without  cooking it.
  • Heat oil in a pan and start fryin the urad dal. 
  • Once it turns golden brown, add the chillis and saute them well in oil.

  • Then add fresh grated coconut and just saute for few seconds and turn off stove.
  • Cool this and then grind in a mixie with salt and tamarind. Now if you have retained the seeds of the vegetable then add that and grind together.

  •  Lastly add the big chunks and grind all to a coarse paste.
  • Transfer the ground mixture to a bowl and add the tiny dosakaya pieces to it and mix well.


  • Now heat some oil in a pan, add urad dal followed by mustard seeds. Once they splutter add jeera, red broken chillis, hing and some coriander. 
  • Pout this tadka / poppu on the pachadi and mix well.


Serve with hot rice and ghee. 
Feel free to add garlic and ginger too when sauting the chillis and dal.



With Love,

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