Dosakaya Pachadi

Dosakaya Pachadi

I know I seem to be on a roll with pachadi’s. This is my fourth pachadi recipe and I love them a lot. As I have mentioned before (a million times), our meals are basically incomplete without a pachadi. It could be fresh made or ooragaya like aavakaya or maagaya or even tomato aavakaya. Mom has almost been making some or the other pachadi and it has been a heaven for me. I love mom’s pachadi’s a lot and my little sister loves them more, especially Dosakaya Pachadi. Dosakaya aavakaya and Dosakaya pachadi are my sisters and dad’s favorite pachadi’s. My sister loves them so much that my mom makes them the day after she boards the flight. Both of us give mom a list so that she know what we are expecting. In her list Dosaavakaya is a must and in mine Allam Pachadi and Kobbari Pachadi are a must.

I hope my sister had her fill of dosakaya recipes this trip. Personally I don’t like dosakaya because of the seeds in it. I dislike them getting stuck in my teeth and find it extremely hard to dislodge them from my teeth. But since dad loves it mom makes pappu or pachadi quite often. As she was making I asked her to stop so that I can take pictures. I like this pachadi when mom removes the seeds. While making this pachadi make sure to taste the dosakaya both the flesh and seeds so that they are not bitter. If they are bitter throw it away as it’s not fit for consuming. If they are not, then proceed with making the pachadi. If you like seedless, remove all the seeds before chopping the flesh and making. Dosakaya or Indian Cucumber is very one of the most loved Andhra vegetables.


Dosakaya (Indian Cucumber) – 2 (medium sized)

Green Chilies – 5 or 6 (depending on your spice levels)

Dried Red Chilies – 3 or 4 (adjust according to green chilies)

Tamarind – 1 tablespoon

Coriander Leaves – a few stems

Salt – As needed (1 tablespoon)

Turmeric – A pinch

For tempering:

Oil – 2 tablespoons

Channa Dal – 1 tablespoons

Urad Dal – 1 tablespoons

Mustard Seeds – 1 teaspoon

Cumin Seeds – 1 teaspoon

Asafoetida – 1 teaspoon

How To Make

Step 1: Soak the tamarind for a few minutes in a little water.

Step 2: Chop the dosakaya into thin long pieces and keep it aside (make sure they are not bitter).

Step 3: In a food processor jar, add the dried red chilies, green chilies, coriander leaves, the soaked tamarind and salt.

Step 4: Grind it into a rough paste. To this paste add a few pieces of the dosakaya and some turmeric. Grind it into and then add the remaining pieces of dosakaya into the jar.

Step 5: In a small pan, add oil, once hot, add channa dal and urad dal. Once the dal’s start to change color, add mustard seeds. As they start spluttering add cumin and asafoetida. Turn off the stove and add this tempering to the dosakaya pieces.

Step 6: Mix them all up so that all the pieces of the dosakaya are coated with the chili paste and the tempering.

Step 7: Transfer into a container and store it in the fridge for up to 5 days. Serve it with rice and hot ghee.

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