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Yellow Cucumber Pachadi Recipe -- How to make Yellow Cucumber Pachadi


Hi, Good Morning. Thank you friends and viewers. Today I will post how to make Yellow Cucumber Pachadi Recipe.

Yellow Cucumber or Dosakaya as we call it has a mild sour taste. We make two varieties of pachadi, dal and stew with it. This pachadi is a quick recipe. We can make it in a jiffy. In my house, everybody loves it very much. Another best accompaniment for rice. I like it the way I prepare it, some people blend a portion of cucumber pieces also. If we blend them, the pachadi turns out to be sloppy. I like those raw cucumber pieces to chew, even my family also like it the way. Of course, it all depends on one's taste and choice.




Dosakaya Pachadi



Ingredients:
  • 1 Medium Size Yellow Cucumber
  • 2 Tablespoon Oil
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Fenugreek Seeds
  • 1 Teaspoon Black Gram
  • 15 to 20 Red Chillies
  • Salt to Taste
  • 1 Teaspoon Turmeric Powder
  • 2 to 3" long Tamarind
  • 1 Teaspoon Asafoetida
Procedure:
  1. Peel and wash the cucumber.
  2. Cut into two halves and deseed. Chop finely.
  3. Heat oil in a kadai, add mustard seeds, fenugreek seeds, black gram.
  4. Once they started spluttering, add red chillies and asafoetida and fry them.
  5. Let this tempering come to room temparature.
  6. In a blender jar add all the red chillies, half of the tempering, salt, turmeric powder and tamarind(make this into small pieces).
  7. Grind it to semi coarse powder. DO NOT ADD WATER.
  8. Combine this spice masala and leftover tempering to chopped yellow cucumber pieces.
  9. Mix it well, so that the entire spice masala sticks to all cucumber pieces.
  10. This pachadi can stay for four to five days, if refrigerated.
  11. Serve yellow cucumber pachadi with hot piping rice.


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