Dosakaya kalchina pachchadi

I call this as kakkigari pachadi. The description of this chutney was given by a great telugu writer Mullapudi Venkata Ramana. In a book named Akshara, he described himself as kakkigari abbayi. His mother was called as kakki, means aunty(father's younger brother's wife). In the same book he mentioned about the chutney. So I also call this as kakkigari pachahdi.
Now let us come to the recipe.  We make this chutney in a rubbu rolu(local name) a stone instrument works as wet grinder. We get them in the local markets in South India. We get small sized ones also for making little portions of chutneys and powders. Of course making any chutney in this gives a good taste. Every one may not have this at their homes, but it should not stop us from making this chutney. We can make it in the mixer grinder using 'pulse' button . 
Dosakaya/Yellow Cucumber-1
Red chillies-5 or 6
Black gram-1tbsp
Mustard seeds-1tbsp
Salt - to taste
Turmeric powder-1tsp
Tamarind-two small strings


Wash dosakaya/yellow cucumber. Apply a little oil and put this on the stove directly or we can use a small grill plate. This grill plate is used to cook phulkas. Burn it on a low flame. Let the skin of dosakaya completely turn into black. Switch off the stove and allow it to cool. Remove the skin and mash it with hands. 

Heat oil in a kadai or wok. Add black gram, mustard seeds and fry them when they start spluttering add asafoetida and red chillies. Now switch off the stove. 

Making of chutney:

Using rolu: Grind red chillies, along with small portion of black gram, mustard seeds, turmeric powder, tamarind strings and salt. Grind them finely. 

Add mashed dosakaya. Mix well with rokali (a small wooden pestle without iron ferrules at the ends).
People using mixer grinder: First grind red chillies and small portion of tadka, turmeric powder, tamarind strings and salt. Add mashed dosakaya and press pulse button. Do not over grind it. It will appear as paste. 

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