E.A.T - easyvegrecipes

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Dosakaya-Chintakaya Pachadi

In South India we make pickles of tamarind. We can use that to make chutney of itself or we can mix this with any other vegetable like dosakaya or yellow cucumber or with brinjal or any other vegetable of our choice. 
When we use this for chutneys, we need not add tamarind to the chutney.  To make this chutney we need to have chintakaya thokku. Chintakaya thokku is the raw tamarind pickle added with salt and turmeric powder and can be stored for year long. Chintakaya thokku recipe will be posted soon.
Those who do not have chintakaya thokku can do this as told in the post dosakaya pachchadi.


Chintakaya thokku-1tbsp
Salt*-to taste

For tampering:

Red Chillies-15 to 20
Mustard Seeds-1tbsp
Blackgram Dal -1tbsp
Fenugreek Seeds-1tsp
Asafoetida-a pinch


Peel skin of the dosakaya. Wash and remove the flesh inside the dosakaya and cut into small pieces. 
Heat oil in a kadai add blackgram dal, mustard seeds, fenugreek seeds and red chillies. Once they start spluttering switch off the stove and add asafoetida. 

Grind red chillies, some portion of blackgram dal, mustard seeds and fenugreek seeds and salt*. Add chintakaya thokku and make a fine paste of it. Add this to the dosakaya pieces and mix well. This can be taken with hot rice.


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    dosakaya pachadi

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