Dosaavakaya (Indian Cucumber Pickle)

Dosaavakaya (Indian Cucumber Pickle)

This is another recipe from my mom’s kitchen. I feel so blessed to have spend this wonderful time here with mom and to learn all these recipes from her. I know how to make this recipe but I haven’t made it in a long time. And the few times that I have made I have made it wrong (which I have realized when I was taking pictures). This is also my sister’s favorite pickle. I mean she loves a lot of stuff that mom makes, but I think by far this is her most favorite one. She tells my mom about a hundred times to make this when she’s travelling to Indian. Personally, I don’t like Dosakaya, mainly because of the seeds in it. Dosakaya is also my dad’s favorite vegetable. He loves the dal, chutney, pickle and curry made from it, much to my frustration, because I absolutely hate it. He would expect my mom to make it at least twice in a week and I would want something else. When I moved to US, I wouldn’t find them much. The few that I got home were too bitter and they cost so much, so I stopped bringing them home.

When my mom visited us, whenever she went grocery shopping she would get some home. And I started to like it again. VJ isn’t a picky eater so mom could cook as she could. Now even Arlo loves Dosakaya, but I haven’t found good one’s yet back in Kansas. So mom made some Dosaavakaya for VJ and me. Sadly this doesn’t last a long time. It only lasts a few days in the fridge. I asked my mom if we can make it by drying the dosakaya pieces in the sun. Of course the answer is no. When the pieces are dried, the juices of it is dried up too, there is no way to preserve the juice as they do in mango and tomato. Thought this is not a rotti pachadi, it is still delicious and is very easy to make. The only preparation required is chopping and making the mustard powder (which is quite easy too). So here’s the recipe for Dosaavakaya.



Dosakaya or Indian Cucumber – 1 whole (mom used a big one, chopped into bite sized pieces with the skin)

Turmeric – 1 teaspoon

Red Chili Pickle Powder – 2 tablespoons (I think mom used 4)

Mustard Powder – 1 tablespoons (I think mom used 2)

Salt – As required

Oil – 4-5 tablespoons

How to make

Step 1: In a bowl, take the chopped dosakaya pieces. Make sure the seeds, the flesh and the skin are not bitter.

Step 2: To the pieces, add turmeric, mustard powder (take a few spoons of mustard seeds in a food processor jar and make a powder), salt, red chili powder and oil. Mix it up well so that every pieces is coated well with the spices.

Step 3: Serve it with rice or a side with dal.


  1. It is best to eat within a few days (3-5)
  2. It’s best served with rice, but can also be paired with khichidi or pongal.


2 Replies to “Dosaavakaya (Indian Cucumber Pickle)”

Leave a Reply

Your email address will not be published. Required fields are marked *