Dosakaya Pachadi is a popular Andhra-style yellow cucumber chutney that is both refreshing and flavorful. Simple and easy to make dosakaya roti pachadi is delightful blend of spices and peanuts. The freshness of cucumber, the nutty taste of peanuts, the heat of green chilies, and the earthiness of the tempering make this pachadi YUM!
About Dosakaya Pachadi
Eat fresh and eat simple, is the motto of my day to day cooking. I love seasonal, fresh and organic produce. On my recent trip to the beautiful local organic vegetable shop, I found these gorgeous yellow cucumbers that immediately caught my eye. The mere sight of these vibrant, yellow beauties stimulated my senses, causing my mouth to water in anticipation of the delightful flavor they held within. I couldn’t resist the temptation and decided to pick up a whole kilogram in order to fully satisfy my culinary cravings.
Yellow cucumbers, also known as Dosakaya in Telugu and Kakdi in Hindi, are a variety that’s easily accessible in Andhra. However, in Bangalore, where I reside, and even in Chennai, these golden cucumbers are a rare find. That’s why coming across them at the market was such a pleasant surprise. What makes these cucumbers unique is their mild sourness combined with their refreshing juiciness. They possess a flavor profile that is both distinctive and delightful, making them an instant favorite of mine.
Now, for the delightful recipe I am excited to share with you today. It is none other than my beloved Dosakaya Pachadi, a dish that never fails to please. This flavorful condiment perfectly complements hot rice with a drop of ghee. Prepare to be enchanted by the tangy and tantalizing taste of Dosakaya Pachadi as it dances on your taste buds, leaving you craving more.
Dosakaya Pachadi Ingredients
Yellow Cucumber – Dosakaya, also known as yellow cucumber or Indian yellow cucumber. Popular vegetable in South India, particularly in the states of Andhra Pradesh and Telangana. It is a unique cucumber variety with a bright yellow or pale green skin and a mild, slightly sweet flavor. Dosakaya is commonly used in various traditional South Indian dishes, including chutneys, curries, and pickles.
Peanuts – Add crunchy taste and balances the juicy flavour of cucumber.
Green Chilies – Brings in heat and spice in the chutney.
Cumin Seeds | Jeera – Adds aroma and flavour.
Garlic – Enhances the taste and flavour of recipe with its unique pungent taste.
Tamarind Paste – Adds tangy taste to chutney.
Serving Suggestions
With Rice: Dosakaya pachadi is commonly served with steamed hot rice. It adds a zesty and cooling element to a meal when paired with rice. Especially when served alongside with ghee and spicy curries or dals.
You can even serve this as a part of thali. As you can see in the picture below, I served this with dosakaya pappu, rice, chicken curry and papad.
Let the flavors mingle, the aromas envelop you, and the satisfaction of a delicious meal fill your heart and soul. Enjoy cooking, savor every bite, and embrace the joy that comes from nourishing your body with wholesome, homemade goodness. Bon appétit!
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Andhra Style Dosakaya Pachadi Recipe
Dosakaya Pachadi is a popular Andhra-style yellow cucumber chutney that is both refreshing and flavorful. Simple and easy to make dosakay roti pachadi is delightful blend of spices. The freshness of cucumber, the nutty taste of peanuts, the heat of green chilies, and the earthiness of the tempering make this pachadi YUM!
Ingredients
- 1 medium sized Yellow Cucumber
- ¾ cup Peanuts
- 6 Green chilies cut into half
- 1 tbsp. Cumin seeds/Jeera
- 3 cloves Garlic
- ½ tbsp. thick Tamarind paste
- 2+2 tbsp. Oil
- Salt
- 3 sprigs fresh Coriander leaves
Fpr Tempering
- FOR TEMPERING: 1 tbsp. Cumin seeds | Jeera
- 1 tbsp. Chana dal | Bengal gram
- ½ tbsp. Mustard seeds
- 6 fresh Curry leaves
Instructions
How To Make Andhra Style Dosakya Pachadi
- Peel the yellow cucumber and wash thoroughly. Cut it into half and remove the seeds.
- (Taste the cucumber before cutting it down into pieces, sometimes the cucumber may be bitter. If it is bitter then don’t use it). Cut it into 1’inch pieces and set aside.
- On a low flame dry roast cumin seeds and set aside.
- Now add peanuts and dry roast until they turn crisp. Remove onto a plate and leave to cool.
- In the same pan, add 2 tbsp. of oil and fry green chilies for 1-2 minutes. Drain and add these fried green chilies to mixer jar.
- Now remove the skin of the peanuts and add these too to the mixer jar along with roasted cumin seeds, garlic and tamarind paste. Grind coarsely.
- To this add salt and coriander leaves and pulse for 10 seconds. Add this powder to cut cucumber pieces and using your hand gently mix all the ingredients until the cucumber pieces are nicely coated with the ground peanut mix.
- Heat 2 tbsp. of oil for tempering and add all the ingredients mentioned under ‘to temper’.
- When the curry leaves start to change color, pour this hot tempering over the above cucumber pieces.
- Stir gently using a spoon and serve with hot rice, ghee, dal and papad.
- Add love to make this dosakaya pachadi taste 'Yummy'.
Notes
- Don’t add cucumber pieces to tempering in hot kadai, doing this will impart bitter taste to the cucumber pieces; rather pour the tempering over the cucumber pieces in a bowl.
- The secret of the recipe is to retain the crunch of the cucumber pieces and to have that juicy taste and the crunch of cucumber when you bite.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 168Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 184mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 6g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Simply-Me says
Sounds nice and tangy at the same time.
I’ll try the recipe some day but for now I’m searching you’re blog for a recipe to make a gaujrati pastry. I’ve had it a few times but been quiet awhile.
My mums friend used to make them and bring them around but since she’s moved it’s never been the same.
All I know it’s a pastry with mixture of crushed nuts inside them, I have searched high and low so I hope you can enlighten us with the recipe please.
Umme Hafsa says
I’ve never seen yellow cucumbers before, I didn’t even know they existed – that’s really amazing! The recipe looks really tasty too 🙂
Nazima says
I have never seen or heard of yellow cucumber before! I was surprised to see it wasn’t long like a regular cucumber. As a Dietitian, I love trying new fruits and vegetables! I hope I come across it soon!
breharne says
I’ve never eaten anything like that before! Looks delicious :).
Rāyä says
As always your recipe looks DELICIOUS! I love using fresh ingredients as well in sha Allah. This is another must try!
zayeneesha says
I have never eaten this before but it looks so delicious and your photography skills tho ❤ mashaaAllah
Shaz says
I have never heard of yellow cucumbers! This looks really good and I shall have to source some ingredients and try this. I love chutneys of all kinds!
Fazyy says
Never heard about yellow cucumbers but your dish looks delicious !!
Sainab says
Wow, I didn’t even know yellow cucumbers existed! The recipe looks really tasty though.