Friday, May 13, 2011

Dosa Avakaya



In traditional Andhra Cooking,Dosakaya (Yellow Cucumber) is used  a lot like Dosakaya Pappu (Cucumber Dal),Dosakaya Chutney (Dosakaya Pacchadi) ,Sambar and Avakaya .This serves as a substitute for the regular Avakaya toward the end of the season.This item is served as a main item in the Wedding Menu and is eaten it by mixing the steamed rice and ghee along  with the Mudda Pappu (Plain Cooked Dal) or Pappula Podumu (Spicy Bengalgram dal Powder).

This can be stored for 6 to 8 weeks by keeping in the Refrigerator in an Air-Tight Container.We can eat this Pickle as we like.This Pickle is very easy to prepare and can be served by the next day.It is mixed with the spices &needs to be marinated overnight.Only Indian Cucumber (Nakka Dosakaya ) suites for the pickle as its skin is thick and crunchy.As an Ordinary Cucumber will not stay hard in the spice mix .It becomes very soft and get blended.So always choose Dosakaya (Yellow Melon Cucumber),a small,round light green to bright yellow colored Vegetable with a crisp crunchy skin.

So friends,after a long time in the Torrance, I found the Yellow cucumber at the Grocery Store and tried this recipe.Hope you all may like this.

Ingredients:
  • Yellow Melon Cucumber /Dosakaya - 1cup (diced) (Medium size)
  • Mustard seeds-4tbsps
  • Red chilli powder-3tbsps (Or increase for the Spicyness)
  • Salt-1 1/2 tbsp (Add more salt later if required)
  • Turmeric-2tsp
  • Asafoetida-1/tsp
  • Sesame seed Oil- 4 to 5tbsp    or Cooking Oil-2tbsp
  • Lemon juice -1tbsp (Optional)
Method:
  • Wash a Medium sized dosakaya and wipe it with a dry cloth before cutting.
  • Pat dry and cut it in to two halves,de-seed and again cut them into small  bite size pieces along with the skin.
  • Grind all the dry ingredients .(Mustard seeds,Red chilipowder & salt)
  • Take a dry container/Wide bowl ,mix these spices along with turmeric,asafoetida &lemon juice.
  • To this add the Dosakaya Pieces and mix it well.
  • Add Oil ,mix gently &slowly until all the pieces of Cucumber are coated well.
  • Taste the Pickle and adjust the seasoning as needed.
  • Cover it and leave it in room temperature for overnight.The Cucumber pieces will start absorbing all the flavors from the spices.Transfer the Pickle in to a clean airtight container and keep in refrigerator.
  • Serve this Pickle the Next day with Dosa,Idly,Rice and Upma of your choice of Meal.

Note:
  • After cutting the Cucumber pieces ,taste it sometimes the vegetable may tastes bitter.
  • Storing the Pickle in the Refrigerator ,the Pickle doesnot changes its Color and can be stored for 6 to 8 weeks.
  • On Room temperature it lasts for 3 to 4 weeks.

1 comment:

  1. really good piece of information, I had come to know about your site from my friend shubodh, kolkatta,i have read atleast nine posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a lot once again, Regards, dosakaya pachadi

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