Dosa kaaya pachadi

Once upon a time, long long ago, back in the mother country I went to a friend's house and her mom made this "Chutney" with Yellow Cucumber. My mom never made it. I had no idea what it was, but boy oh boy it was delicious.

I had to ask my friend's mom for the recipe and then finally one day when I found this in the market I got it and I made it myself. Its super delicious and it goes great with white rice or with Dosa or Idli or anything else you want chunky chutney with

Dosa kaaya pachadi (Yellow cucumber side)

Yellow Melon cucumber

Ingredients:

1. 1 medium sized Dosakaya/yellow Cucumber
2. 2 tsp Oil
3. 2 Garlic cloves
4. 3 Red chili
5. 1 teaspoon Coriander or dhaniya powder
6. 1/2 teaspoon each of Cumin seeds, Fenugreek seeds, salt, mustard seeds
7. 1/4 tsp Turmeric powder
8. 1/2 cup thick juice from golf ball sized tamarind
9. few curry leaves

Peel and chop the cucumbers into small pieces.

Heat oilin a pan and add cumin and methi seeds, curry leaves and red chillies until they start to splatter. Add chopped garlic and fry for 30 seconds. Add the cucumber pieces and cook covered for 10 minutes or until they get soft. Add the tamarind juice and mix well and coo for 5 more minutes. Enjoy with rice/dosa or idli

dosakaya pulusu

Dosakaya is the Telugu name for the Yellow Cucumber. They look super cute. The only recipe I know how to make with this yellow cucumber is like a chutney. But today I made khatta...meaning the yellow cucumber in tamarind based thin gravy.
Khatta literally translated to sour...and in Urdu we use "khatta" to represent sour tamarind based gravy

So here is the recipe

Dosakaya Pulusu (Yellow cucumber in tamarind based gravy)

Dosakaya pulusu

Ingredients:

1. 1 medium  Yellow Cucumber peeled and cubed
2. 1 Tomato, chopped
3. ½ teaspoon each of  Chili Powder, Turmeric Powder, salt
4. golf ball sized Tamarind soaked in 3 cups of water
5. ½ teaspoon each of  Mustard Seeds and Cumin
6. 2 teaspoons Oil
7. Few Curry Leaves
8. 2 teaspoons Rice Flour (to thicken)

In a pressure cooker add 1 teaspoon oil and add chopped tomatoes and cucumber and fry for 5 minutes. Add turmeric, salt and chilli powder and stir to combine. Add the tamarind juice and close the cooker and cook for 3-4 whistles. Let the steam escape. 

In a pan heat the remaining 1 teaspoon oil and fry the mustard and cumin along with curry leaves and a red chilli till they start spluttering. Cut the heat and add the tempering to the cooker. Mix about 2 tablespoons of oil to the rice flour and add it to the cooker and simmer for 5-7 minutes. Garnish with cilantro and serve with steamed rice