Dosakaya Pachadi (Cuke Lemon Chutney)

Recipe by Cook's Hideout

Blogging Marathon# 32: Letter D Theme: A-Z Vegetarian Dishes from Andhra Pradesh Dish: D for Dosakaya Pachadi Letter D stands for veggies like Dondakaya (ivy gourd), Dosakaya (cuke lemon). D also stands for dishes like Dappalam which is a spicy, tangy stew made with toor dal and an assortment of veggies. Daddojam, spiced curd rice or Dalcha, a Hyderabadi lentil dish and so on. I decided to make a traditional chutney recipe using dosakaya (cuke lemon). This is a very quick and simple chutney to make. Dosakaya is not cooked, it is finely chopped and mixed into ground tempering. A...

Ingredients

• 1 supermarket roast chicken, approximately 200g once shredded (dosakaya - large, peeled and chopped (remove the seeds if you don't like their crunch in the pachadi))
• 2 tbsp tamarind (paste)
• to taste Salt
• 1 tsp chana dal
• 1 tsp Urad dal
• 1 tsp Mustard seeds
• 6 - 8 Curry leaves
• supermarket roast chicken, approximately 200g once shredded (/ Hing)
• 4 - 5 chilies (Green)
• 2 chilies (Red)

Method

1. Heat 2tsp oil in a small saute pan; add the dals and once they start to get golden, add mustard seeds and once the seeds start to splutter, add all the other tempering ingredients.
2. Use a blender or a mortar and pestle to coarsely grind the tempering along with dosakaya pieces, tamarind paste and salt. Serve with steamed rice.
3. This chutney can be stored in the refrigerator for upto 3 days.

View the recipe instructions at Cook's Hideout