Chutneys and Pickles with Cucumber

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Chutneys and pickles with cucumber

This variety of cucumber is usually in attractive golden yellow colour,round/oblong shaped (sometimes with green patchs )available in Andhra area .It is used for curries,sambar ,pulusu, chutney and pickle.It is called dosakaya in telugu.

    1.Dosa kaya mukkala patchadi


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Ingrediets:

Cucumber – 250 Gms,

Green chillies – 6,

Jeera – 1 Tsp,

Garlic cloves – 6,

Hing – A pinch,

Tamarind paste – 1 Tsp,

Salt,

Chopped Coriander – 1 Tablesp,

Oil – 1 Tsp,

Curry patta leaves – 6 to 8,

Mustard seeds – 1 Tsp.

Method:

1).Wash and cut cucumber into small pieces along with skin.Keep it aside,

2).Grind green chillies,jeera,1/2 tsp mustard seeds,Salt,tamarind and garlic into a course paste,

3).Add cucumber pieces to the paste and run mixie once.Remove the chutney into a bowl.

4).Prepare tadka with remaining mustard ,hing and curry leaves.Pour it over prepared chutney.Serve this as side dish with plain rice/curd rice.Keeps fresh for 2 days only.

    2.Dosavakaya (Pickle),</ul>

    Ingredients:

    Cucumber – 350 to 400 Gms,Same variety as mentioned above,

    Salt – 3 Tablesp,Preferbly powder from crystal salt,

    Red chilli powder – 3 Tablesp,

    Haldi – 1 Tsp,

    Mustard powder – 1/2Tablesp,

    Methi powder – 1/4Tsp,

    Oil – 200 ml,(Sesame oil/Ground nut oil),

    Mustard seeds 1/2 Tsp,

    Peeled garlic cloves – 10,

    Curry leaves – 8,

    Method:

    1).Wash and wipe the cucumbers with a clean dry cloth.Cut them into 1″ to 1 and 1/2″ cubes along with skin.Keep them aside ,

    2).Mix all powders in a clean and dry glass bowl.

    3).Add 3/4 th quantity of oil to the powders and mix well.Add the cucumber pieces and mix throughly preferbly with hand,

    4).Prepare tadka with mustard seeds,garlic and curry leaves in the remaining oil.Cool and Pour it over the pickle.Cover the bowl and use it after 6 to 8 hrs.

    Tip:

    You can preserve and use it for 10 days.Keep it in fridge to retain crunchy ness of cucumber pieces.

      3.Dosakaya Patchadi/Chutney.

    Ingredients:

    Cucumber – 250 Gms,Yellow variety,

    Green/red chillies – 6,(1 red chilli for tadka),

    Tamarind paste – 1Tsp,

    Salt,

    Hing – A pinch,

    Peeled garlic cloves – 6 to 8,

    Channa dal – 2 Tablesp,

    Jeera – 1/2Tsp,

    Mustard seeds – 1/2Tsp,

    Oil – 1 Tablesp,

    Method:

    1).Wash peel and cut cucumber into small pieces.Keep them aside,

    2).Heat 1/2 tsp of oil,fry chillies,jeera,garlic, and channa dal.Remove them into a plate,

    3),In the same pan add 1/2tablesp of oil and fry the cucumber pieces till little soft.Remove and keep it aside,

    4).First make a course powder of the dal mix.Add cucumber pieces,tamarind and salt.Run mixie to make a smooth paste,

    5)Remove the paste into a bowl,

    6).Prepare tadka with hing ,mustard seeds,red chilli and curry leaves in the remaining oil.Pour this over the prepared chutney,

    7).Serve this tasty chutney with breakfast items like idli/dosa/upma/pongal.Can be served with plain rice/ curd rice as side dish.

    Tip:

    Check the bitterness of cucumbers before starting preparations.Discard if necessary.

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