Spicy Dosakaya Chutney

Spicy Dosakaya Chutney with homemade spice blend

0

(Yellow Cucumber chutney)

An Andhra-style chutney that is sure to tickle your taste buds and leave you asking for more! It’s spicy, slightly sour and tastes like pickles! We thought it would pair perfectly with curd rice and that’s how we will be eating it from here on! Do try this out and leave your comments below!

Ingredients:

For the spice blend:

  • Cumin seeds – 1 teaspoon 
  • Fennel seeds – 1 teaspoon
  • Coriander seeds – 1 teaspoon  
  • Curry leaves – 1 sprig 
  • Dried Kashmiri red chillies – 2 
  • Garlic – 3 large cloves 
  • Salt to taste
  • Sesame oil – 1 teaspoon 

For tempering:

  • Mustard seeds – 1 teaspoon 
  • Cumin seeds – 1teaspoon 
  • Curry leaves – 1 sprig 
  • Dried red chilli – 1
  • Asafoetida – a pinch 
  • Salt to taste
  • Sesame oil – 2 teaspoons

Other ingredients:

  • Onions – ½ medium, finely chopped 
  • Dosakai – 2 medium, peeled & diced 

Instructions: 

  • Dry roast cumin, fennel, coriander seeds and curry leaves for 3 minutes in a pan and keep aside. Add 1 teaspoon sesame oil to the pan and fry 2 dried red chillies and 3 large garlic cloves until the chillies are puffed up and the garlic is golden brown. Add all the roasted ingredients to a blender and make a paste without adding any water. (it will be slightly coarse) Or grind all the ingredients using a mortar and pestle. 
Homemade spice blend
Homemade spice blend for chutney
  • Heat 1 teaspoon sesame oil in the same pan, saute onions onions until golden brown and add the cucumber. Let it cook on medium flame for 5 minutes in its own juices. After 5 minutes add a cup of water and cook on medium-high flame for 10-12 minutes until soft. Using a potato masher or a blender, mash the dosakai well until mushy. Add the ground spice blend to the mushy dosakai and let it cook in those spices for almost minutes. Add salt if necessary. 
  • Meanwhile prepare the tadka by tempering the mustard seeds, cumin seeds, curry leaves and dried red chillies until they splutter. Add this to the cucumber and mix well. You can use this recipe to cook brinjal, ridge gourd and bottle gourd as we..Serve it with rice and dal or curd/yogurt rice.

0

Leave a Comment

Your email address will not be published.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