In traditional andhra cooking dosakai is used a lot. Dosakai pappu, Dosakai sambar, pachadi and avakaya are popular varities made at my place. Dosakai Avakaya is most popular dish and has a unique place in my cooking. This pickle is very easy to prepare and can be served the next day. Its mixed with spices and needs to be marinated overnight. This crunchy pickle is often served with mudda pappu. Only Indian cucumber (Nakka dosakai) will suite this recipe as its skin is thick and the flesh is crunchy. Other cucumbers would spoil fast as they have thinner skin and looses lots of water when pickled.
1 medium dosakai
3-4 tbsp mustard seeds
3-4 tbsp red chilli powder
2-3 tbsp salt
Juice of 1 lime
2 tbsp oil
Wash and cut dosakai and remove the seeds. Pat to dry and cut into bite size peices (1/4 inch). Grind all the dry ingredients (mustard seeds, chilli powder and salt). Take a dry container and put the chopped dosakai pieces. Add 3/4th of the spice mixture lime juice and oil and mix well. Now add 1/2 of the remaning mixture and mix well. Taste the pickle and adjust the seasoning as needed. Cover it and leave it in room temperature over night. The dosakai will start absorbing all the flavors from the spices. Refridgerate the container. You can serve this pickle the next day.
This can be served with rice/idly, dosa and upma or your choice of meal. Keep refridgerate it will last for 6-8 weeks. On room temperature it last for 3-4 weeks.