Andhra style cucumber chutney also known as dosakaya pachadi. It is prepared with cucumber, spices and herbs. This is often made in Andhra homes and also served in Andhra restaurant meals.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Andhra, Indian

Ingredients

  • 1 cucumber ((dosakaya - medium sized))
  • 4 green chili (slit (use as desired))
  • ½ teaspoon cumin seeds ((jeera))
  • ½ teaspoon salt ((adjust to taste))
  • 1 to 2 garlic (cloves)
  • 1 to 2 tablespoons Lemon juice (or tamarind extract (use as needed))
  • 2 tablespoons coriander leaves ((cilantro, chopped finely))
  • 1 sprig curry leaves
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • ½ dried red chili (broken)
  • 1 garlic (clove crushed)
  • ½ teaspoon urad dal (optional, skinned black gram)
  • ½ teaspoon channa dal (optional, bengal gram)
  • 1 pinch asafoetida ((hing))
  • 1 tablespoon oil
  • ½ tablespoon chana dal ((bengal gram))
  • ½ tablespoon urad dal ((skinned black lentils))

Method

Preparation for cucumber chutney

  1. Wash cucumber and peel off the skin.
  2. Cut it to 2 large pieces. Remove the seeds and discard. Check if the cucumber is bitter.
  3. Fry green chilies in 1 tsp oil for 1 to 2 min. Cool them. If using chana dal and urad dal, fry them too until golden & aromatic in the same pan. Cool completely.
  4. Add green chilies, dal, cumin, salt and garlic to a grinder jar and make a fine powder.

Making dosakaya pachadi

  1. Then add 2 tbsp of the chopped cucumber pieces and tamarind paste to the same grinder jar. Grind them to a fine chutney.
  2. Add the blended mix with the rest of the cucumber pieces. Then add salt and chopped coriander leaves. Mix well.
  3. Heat the same pan with the remaining oil.
  4. Add mustard seeds, cumin seeds and red chili.
  5. When the seeds pop, add chana dal and urad dal. Fry till the dals turn golden.
  6. Next add the curry leaves and hing.
  7. Pour this to the dosakaya chutney, check salt and spice. If needed you can add lemon juice or more tamarind paste.
  8. Serve cucumber chutney as a side with rice, roti or dosa.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.