Instant Dosakaya Pacchadi (Malabar Cucumber Chutney)

Ingredients:

1 Medium Sized Dosakaya (Malabar Cucumber)
1/2 Cup Urad Dal (Minapappu)
1/4 Cup Mustard Seeds (Avalu)
1/4 Cup Jeera
1/2 Tbsp Fenugreek Seeds (Menthulu)
15-20 Dry Red Chillies (Adjust spice according to your choice)
1 Tbsp Tamarind Pulp
1 Tbps Asafoetida (Ingua/Hing)
1/2 Tbsp Turmeric Powder
1/2 Cup Cooking Oil
1/4 Cup Fresh Curry Leaves
Salt to taste

Instant Dosakaya Pacchadi

Process:

1. Wash, peel and deseed Malabar Cucumber and chop it into fine pieces and keep it aside.
2. Take a Kadai, add 2 tablespoons oil. Once the oil is hot, reduce the flame to low and add  Urad dal, Mustard Seeds, Fenugreek Seeds and Dry Red Chillies and fry till Urad dal turns to golden brown.
3. Turn off the flame and immediately add Jeera and Hing and mix well. Now add Curry leaves and let the seasoning cool at room temperature.
4. Add Tamarind paste to the seasoning and grind it to coarse paste.
5. Add this paste to Malabar Cucumber pieces along with turmeric and salt and mix well. Finally add remaining oil, mix well and store it in an air tight container.
6. Serve it with Steamed Rice and Ghee.

Instant Dosakaya Pacchadi (Malabar Cucumber Chutney)

PS: This instant Dosakaya Pacchadi can be preserved in Refrigerator for 3-4 days.

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