Dosakaya Pachadi Baddalu

" Dosakaya Pachadi Baddalu " is a traditional Andhra chutney made with Cucumber. This is a very simple recipe and can be prepared very quickly.



For this recipe, we need the following ingredients.

Ingredients:
Cucumber chopped ( Dosakaya mukkalu ) - 1 1/2 cups
Mustard Seeds ( Aavaalu ) - 1/2 tsp
Cumin Seeds ( Jeelakarra ) - 1/2 tsp
Dry Red Chillies ( Yendu mirapa kaayalu ) - 3
Tamarind ( Chinthapandu ) - 1 inch piece
Turmeric powder ( Pasupu ) - 1/8th tsp
Curry leaves ( Karivepaaku ) - few
Hing ( Inguva ) - a pinch
Oil - 2 tsp
Salt - as per taste

Method:
First of all we need to take care in selecting the right cucumber. Some cucumbers are bitter in taste. Check the taste for any bitterness before making any dish. Peel it off, remove the seeds and chop the cucumber into very fine pieces and keep it aside.

Now take a pan, heat some oil in it. When the oil is hot, add mustard seeds, cumin seeds, hing, dry red chillies, tamarind. When these are fried well, add curry leaves and allow them to splutter. Now allow these spices to get cooled. Now grind all of them in to fine powder in a mixie jar.

Now take 1/4 th cup of the chopped cucumber pieces into the same jar which has the spice powder. Add the required amount of salt and turmeric. Make it into a fine paste. If necessary, add 2 - 3 tsps of water to it. Now add this paste into the remaining cucumber pieces and mix them thoroughly. Dosakaya Pachadi baddalu is ready to serve ! This goes well with hot rice and sesame oil. This recipe serves 3 - 4 people.

Tips:

Try to select a raw cucumber for this recipe. Raw cucumber tastes even more compared to ripen cucumber.You can add tamarind paste to the pieces according to your taste instead of frying the tamarind directly in the oil.

Health info:

This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a very good source of Vitamin C, Vitamin K and Potassium.