Dosakaya Pachadi Recipe

Ingredients:

1 cup finely chopped Lemon Cucumber

1/2 tablespoon Chana Dal (Bengal gram dal)

1 teaspoon Urad Dal (black gram lentil)

1/2 teaspoon Cumin Seeds

1 Dry Red Chilli, halved

1 Green Chilli, chopped

5-6 Curry Leaves

1 tablespoon Tamarind Pulp

For Tempering:

1/4 teaspoon Urad Dal (black gram lentil)

1/4 teaspoon Mustard Seeds

1 Dry Red Chilli, halved

A pinch of Asafoetida

2 teaspoons + 2 teaspoons Oil

Salt to taste Take one medium lemon cucumber (dosakaya). Peel it using peeler and taste the cucumber for bitterness. (If it tastes bitter then do not use that cucumber) Discard seeds and chop it into small pieces. Heat 2 teaspoons oil in a small pan over low flame. Add urad dal, chana dal and cumin seeds. Sauté until dals turn light brown in color. Add chopped green chillies, dry red chilli and curry leaves and sauté for a minute. Turn off flame and allow the mixture to cool for 3-4 minutes. Grind the dal-tamarind mixture with tamarind pulp and grated fresh coconut in the chutney jar of a grinder or blender until smooth powder. Add finely chopped cucumber and salt. Grind again until medium coarse texture. Transfer it to a serving bowl. Heat 1-tablespoon oil in the same pan. Add mustard seeds and allow them to splutter. Add asafoetida and dry red chilli and sauté for 10-20 seconds. Turn off flame. Remove tempering pan from flame and pour it over cucumber mixture. Lemon cucumber chutney is ready.