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.

Raw Mango Pickle

These type of Pickles are easily prepared with any kind of vegetables  like Cauliflower,Carrot,Cabbage,Indian Cucumber,Gherkins etc.Eventhough  the vegetable is different ,preparing method is same.I like this variation of Pickles very much along with Hot rice.

So ,I learned this recipe from my mother ,while our talkings going on we both discussed about the Lunch Menu of the day.She explained me this Raw mango Pickle.I was tempted to eat ,but dont know exactly .By knowing from my Mom today I am  able to try this and posting it today for all of you.

Ingredients:

• Raw Mango/Pulla Maamidikaya-1 no
• Red chillipowder-1tbsp
• Salt to taste
• Fenugreek Powder-1/2 tsp (adding more makes bitter taste)
• Mustard Powder-1/2 tbsp
• Garlic Pods-3no

Seasoning:

• Oil-2tbsp
• Red Chillies-3 no
• Mustard seeds-1/2tsp
• Cumin seeds-1/2tsp
• Hing/Asafoetida- a pinch
• Curryleaves -few (optional)

Method:

• Clean the raw Mango and make it dry with any cloth .
• Chop the mango with very small pieces along with the skin.(It tastes good with the skin)
• Take a bowl,add these chopped pieces .
• Now peel the skin of garlic pods and crush it and mix them to the mango pieces bowl.
• Add the red chillipowder,salt,Fenugreek powder and Mustard powder.
• Mix well all these ingredients & keep it aside.
• Now heat a pan with oil for seasoning.
• Add the Mustard seeds,cumin seeds,redchillies ,curry leaves and roast them.
• Finally add the Hing.
• Now mix these seasoning to the Mango mixture and mix well.You get nice aroma at this stage while mixing it.
• Let it be aside for atleast 1 or two hours by covering it
• Later you can open and transfer it to an air-tigh container.
• Serve this along with hot rice with a spoonful of Ghee.

Note:

• You can also serve it by preparing in the morning and having it for the Night.It makes the mango to absorb all the ingredients and makes tastier.
• You can also prepare the Mustard and Fenugreek powder in the home by dry roast the Fenugreek seeds and let it cool and powder it.
• Mustard seeds are directly powdered in the Mixyjar without any roasting.