Dosakaya kalchina pachadi Recipe | How to make Dosakaya Kalchina Pachadi | (Kalchina Dosakaya Pachadi)

Hi friends, Thank you all for visiting my website. Today's recipe is Dosakaya kachina pachadi or simply call it as dosakaya pachadi or yellow cucumber pachadi.
Dosakaya Kalchina Pachadi
I call dosakaya kalchina pachadi andhra style as kakkigari pachadi. The idea of dosakaya kalchina pachadi for rice was given by a great telugu writer #MullapudiVenkataRamana. In a book named Akshara he described about his life and living style. He narrated in that article saying that he was having a yellow cucumber or dosakaya creeper in his backyard during his childhood days. His mother or grandmother used to prepare different recipes with dosakaya like dosakaya pappu, dosakaya kura, dosa vorugulu(yellow cucumber chips that are sun dried), and also dosakaya kalchina pachadi recipe. I read about it long back and I liked the name of the recipe dosakaya kalchina pachadi. I tried it and from then onwards yellow cucumber pachadi recipe became a part in my menu.

Now let us come to the recipe. If we make this pachadi in mortar and pestle only, we get the proper taste. Of course making any pachadi using mortar and pestle gives a good taste. But we can make pachadi in mixer grinder also. If you use mixer grinder to make the pachadi use only 'pulse or whip' button.

Please check out other varieties of pachadis with dosakaya here:
Dosakaya pachi pachadi
Dosakaya pachadi
Dosavakaya
Dosakaya Chintakaya pachadi
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Dosakaya Kalchina Pachadi

Kalchina dosakaya pachadi or dosakaya kalchi pachadi a good combination for hot piping rice.

Ingredients:
  • 1 medium size Dosakaya/Yellow Cucumber
  • 10 to 12 Red chillis
  • 1 Tbsp Black gram/Urad dal
  • 1 Tbsp Mustard Seeds/Rai
  • 2 Tbsp Oil
  • Salt to taste
  • 1 Tsp Turmeric Powder
  • Small pebble size Tamarind
  • 1/4 Tsp Asafoetida/Hing
  • 1 Tsp Fenugreek Seeds
Procedure:
  1. Soak tamarind with little water.
  2. Wash dosakaya/yellow cucumber and apply oil to avoid the burning of it.
  3. Put this on the flame directly or we can use a small grill plate.
  4. Burn the dosakaya on a low flame. Turning it in regular intervals.
  5. Let the skin of dosakaya completely turn into black.
  6. And if the dosakaya skin tears easily with a spoon, then the dosakaya roasted completely.
  7. Switch off the flmae and keep it aside.
  8. Remove the skin and cut into pieces.
  9. Heat oil in a kadai.
  10. Add 1/2 tbsp of each black gram, mustard seeds and fenugreek seeds.
  11. Let them splutter, then add asafoetida and red chillis.
  12. Keep the tadka aside.
  13. In the mortar and pestle, add the tadka and soaked tamarind.
  14. Mash it using the pestle for a minute.
  15. Mix it with a spoon and add salt and turmeric powder.
  16. Again mash it for another minute.
  17. Add half portion of chopped roasted dosakaya pieces, into the mortar.
  18. Now again mash them with the pestle till the dosakaya pieces become mushy.
  19. then again the remaining pieces and do the same.
  20. This would take 10 minutes to get the pachadi proper texture in the mortar and pestle.
  21. Scoop out the pachadi into a serving bowl and temper with tadka.
  22. Again heat oil in a small kadai, add 1.2 tbsp each of black gram, mustard seeds and fenugreek seeds.
  23. Once they start spluttering add hing, red chillis and curry leaves.
  24. Temper the above seaoning onto the dosakaya pachadi.
  25. Serve dosakaya kalchina pachadi with hot piping rice and ghee.

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