Dosakai Pachadi

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.

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.