This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Dosakaya (Yellow Cucumber) – 450gms
- Red Chilies – 6 (Break Chilies Into Small Pieces)
- Black Gram – 1 1/2tsps
- Fenugreek Seeds – 6 Seeds
- Mustard Seeds – 3/4tsp
- Turmeric Powder – 1/8tsp
- Salt – To Taste (1 1/4tsps)
- Asafoetida – 1/8tsp
- Tamarind – Small Piece
- Chopped Coriander Leaves – 2Tbsps
- Oil – 2 1/2Tbsps
Wash yellow cucumber and wipe with a dry cloth. Place the cucumber on flame (preferably in Barbecue) and roast it turning the sides. Roast cucumber till it turns black entirely. Take the cucumber off the flame and keep it in a plate. Cover the cucumber with a bowl to trap the heat. Keep the cucumber aside till it cools down. Now peel the skin of cucumber and cut it into half. Check the seeds portion and the flesh portion separately for bitterness. If the seeds are bitter discard or else keep them separately. Cut the cucumber flesh into small pieces.
Heat a pan and add oil and heat oil. when oil is hot, add fenugreek seeds followed by black gram. Fry stirring the ingredients till seeds start changing color. Then add mustard seeds and fry stirring till seeds splutter. Then switch off flame and add red chili pieces and asafetida and mix well. Transfer the fried seasoning without oil into a mixie jar. Place the pan with oil on flame and heat oil. When oil is hot add the cucumber pieces. Add turmeric powder and salt to the cucumber pieces and cook covered till the pieces are well cooked---it took 10 minutes for me and have stirred once after 5 minutes. Transfer the cooked cucumber pieces into a plate and cool for a while. Add tamarind piece to the ingredients in mixie jar and grind well. Add the seeds portion of the cucumber to the mixie jar and grind to a coarse texture. Now add the cooked cucumber pieces and mix using a PULSE button so that the pieces are just crushed but not ground to a mushy texture. Transfer the ground chutney to the oil in the pan and mix well. add chopped coriander leaves and mix well. transfer the prepared chutney to a serving bowl and serve with hot plain rice and ghee.
Points To Observe:
Select firm cucumbers for this chutney.
If possible roast the cucumbers on charcoal fire for better taste.
Roasting gives the smoky flavor to the chutney.Unlike brinjal the cucumber does not get cooked when roasted to a soft texture. So after roasting the cucumber we need to cook the cucumber pieces.
If desired add a combination of green and red chilies or can also be made using only green chilies too----taste may differ slightly.
Adding a small piece of tamarind gives a silent taste to the chutney---however if cucumbers are sour there is no need to add tamarind.
While grinding crush the pieces but do not grind to a fine texture. The coarse texture gives a special taste to chutney. If possible grind using a stone grinder (ROLU).
Add ghee to hot rice and mix the chutney and eat to get the full taste of this dosakaya kalchina pachhadi.
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