06
Feb
07

Dosakai Pachadi

dsc03298tn.jpg

One more dish where no cooking is involved. Cucumbers are rich in vitamin c and also contains some amount of dietery fiber and contains lots of water. In general dosakai has light punget smell, which is why many people dislike, but when this is mixed and grinded with spice mixture, the smell compeletly disappears. This spicy, sweet and sour dish always takes a center stage at my place when ever I make. This is an other delicious dish from my MIL’s kitchen.

Ingredients

1 cup dosakai (peel and chop very small)
2 dried red chillies (broken)
1 tsp mustard seeds
1/2 tsp methi seeds
Hing (2 pinches)
Tamarind (melon ball size)
Jaggery (approx 1-1.5 tsp)
A big pinch of turmeric
2 green chillies
Coriander leaves (fist full)
Salt to taste
1 tsp oil

Procedure

Heat oil in a small pan, add red chilles, mustard seeds, methi seeds. Allow mustard seeds to sputter, add hing and remove from heat. In a grinder/food processor add to this mixture, tamarind, jaggery, turmeric, salt and grind coarsely. Add green chillies and coriander leaves and pulse for few times. Remove and mix it the dosakai pieces. Adjust the taste if needed. Pulse the whole mixture just one more time. Serve with rice.

dsc03304tn.jpg

Notes and Tips

Jaggery is optional. While adjusting the seasoning you can add few drops of lemon juice. We usally mix little oil/ghee in rice and then eat with this chutney. You can even serve this as a dip .Try it out . I’m sure you will enjoy it.

About these ads

19 Responses to “Dosakai Pachadi”


  1. February 7, 2007 at 8:23 am

    I’ve never tasted dosakai and I don’t know if I could find it here in Sicily. Can other types of cucumber be substituted in this recipe?

  2. February 7, 2007 at 9:50 am

    Have seen dosakai at stores but never tried it, yours looks spicy and yummmm

  3. February 7, 2007 at 12:36 pm

    Hi Nicole
    You can make this with regular/english cucumber.

    Sandeepa I use a lot, you can also make dal, curry, pickle with this one. Give it a try.

  4. February 7, 2007 at 8:59 pm

    Hey padmaja,
    Really a nice one.Well 1 prepare a couple of dishes out of this vegetable.This one is new to me.Will try this next time i get them.Thanks for sharing

  5. February 7, 2007 at 9:12 pm

    Gotta try this….I think I know what dosakai is but not sure…is it a melon or a cucumber…i think i need to do some research…thanks for sharing…

  6. February 7, 2007 at 10:02 pm

    Thanks for the recipe Padmaja. I always make mango pachadi. I can try this one now.

  7. February 7, 2007 at 11:25 pm

    Thanks soumya, lemme know if you try it.

    Dilip ji as far as know this one is a cucumber( Indian cucumber), looks like melon usually small and round in shape, mostly yellow or sometime both yellow and green colour. Do lemme know if you want to more. I will be more than happy to tell you.

    EVen I do mango this way. we call it menthi mukkalu.

  8. February 8, 2007 at 8:56 am

    Padmaja, dosaikai pacahdi looks good and I am sure will taste good. I have alwasys eaten dosaikai like a fruit never cooked it, must try cooking this recipe.

    Also want to thank you for the Baigan Bartha recipe. I usually make this with the big one but this time tried your way with the small brinjals and it tasted so much better.

  9. February 8, 2007 at 2:36 pm

    Hi Indosungod,
    I’m glad you liked baigan barta. try this and lemme know when make it:).

  10. February 8, 2007 at 9:48 pm

    Padmaja,
    I love dosekai and your dish looks great. Its already on my “To Try” list.
    Hugs
    Seema

  11. February 9, 2007 at 2:33 pm

    Dear Seema
    This dish is very easy to prepare, so goodluck and lemme know how it turned out!! Happy cooking:)

  12. 12 shaheen
    February 10, 2007 at 7:59 am

    Hi , one ques.. do u grind the mustard and methi seeds? would that make it bitter?

  13. February 10, 2007 at 3:17 pm

    Hi Shaheen,
    Yes I grind methi and mustard seeds but corsely, when you combine rest of the ingredients (tamarind, jaggery, chillies etc) the bitterness is balanced.

  14. September 4, 2008 at 12:35 am

    Hello Shivapriya,
    Wonderfully presented…!! And I have never tried this dish rather i never knew of it.. :) I am yet to try it and shall soon give my feedback on the same..!!

    Regards,
    Orin

  15. September 7, 2013 at 4:09 am

    Hmm is anyone else having problems with the pictures on this blog
    loading? I’m trying to figure out if its a problem
    on my end or if it’s the blog. Any feed-back would be
    greatly appreciated.

  16. September 9, 2013 at 4:55 am

    Fantastic goods from you, man. I’ve understand your stuff previous to and you
    are just too wonderful. I really like what you’ve acquired
    here, certainly like what you are saying and the way in which you
    say it. You make it enjoyable and you still take care of to keep it
    smart. I can not wait to read much more from you. This is really a terrific website.

  17. September 24, 2013 at 5:57 am

    If you love the idea of having hot tubs yeast infection so many opportunities
    for health, enjoyment, and life improvement. In modern hot tubs are still
    complex machines with over a hundred different that may
    malfunction.

  18. January 17, 2014 at 7:16 pm

    I will immediately seize your rss feed as I can not find
    your e-mail subscription link or newsletter
    service. Do you’ve any? Kindly permit me understand in order that
    I may just subscribe. Thanks.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Follow

Get every new post delivered to your Inbox.

Join 46 other followers

%d bloggers like this: