Dosakaya Pachadi
by vedagiri v
Dosakayi is a yellow indian curry cucumber, has sweet taste and neutral flavor. It is used extensively in the preparation of stews and curries, particularly during the summer season in southern parts of india and sri lanka. Best served with hot steamed rice and ghee to add to taste. Can be also served with dosa.
Dosakaya Pachadi recipe - How to make Dosakaya Pachadi
Preparation Time: Cooking Time: Total Time:
Makes 4 to 8 servings
1 medium yellow cucumber
8 to 10 green chillies
10 to 12 red chillies
2 tbsp tamarind (imli) pulp
a pinch of asafoetida (hing)
salt to taste
a pinch of turmeric powder (haldi)
finely chopped coriander (dhania) for garnishing
For The Seasoning
2 tsp oil
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli
a pinch of asafoetida (hing)
Method
Seasoning
- Method
- Chop the yellow cucumber into fine cubes.
- Grind the rest of the above listed ingredients to into a fine paste.
- Add the cucumber pieces to the paste and grind it coarsely.
Seasoning
- Seasoning
- Take oil into a tadka pan
- Add mustard seeds and let it crackle.
- Add urad dal followed by a red chilly and a pinch of asafoetida and season the pachadi.
- Garnish with coriander leaves.
Nutrient values per serving
| Energy | 24 cal |
| Protein | 0.2 g |
| Carbohydrates | 2.1 g |
| Fiber | 0.1 g |
| Fat | 1.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 15.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 0.9 mcg |
| Calcium | 3 mg |
| Iron | 0.1 mg |
| Magnesium | 0.9 mg |
| Phosphorus | 2.6 mg |
| Sodium | 1 mg |
| Potassium | 22.2 mg |
| Zinc | 0 mg |
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Reviews
https://www.tarladalal.com/dosakaya-pachadi-38374rDosakaya Pachadi
Souji
on 05 Oct 13 09:19 AM