Keera Dosakaya pachadi, also known as cucumber chutney, is a delightful condiment that brings together the flavors of roasted lentil powder, green chilies, mustard powder, tamarind, and jaggery.
This Andhra style pachadi is a perfect blend of spicy, sweet, and sour, making it a delicious addition to any meal. I first discovered this recipe through my mother-in-law, and it has since become a favorite in my household. I love to enjoy this pachadi with a steaming bowl of rice and sambar (traditional vegan stew) and papad. 😊
- 1 cucumber or dosakaya - medium sized, round
- 4 green chili slit (use as desired)
- ½ tsp cumin or jeera
- Salt to taste
- 1 to 2 garlic cloves
- Lemon juice or tamarind extract (use as needed)
- 2 tbsp coriander leaves chopped finely
- 1 sprig curry leaves
- ¼ tsp mustard
- ¼ tsp cumin or jeera
- ½ red chili broken
- 1 garlic clove
- ½ tsp urad dal optional, skinned black gram
- ½ tsp channa dal , senaga pappu or bengal gram
- Pinch asafoetida or hing
- 1 tbsp oil
Preparation Method
- Wash cucumber & cut cucumber into small pieces. like shown in the picture.
- Fry green chilies in oil for 1 to 2 min. Cool them.
- Grind green chilies, dal, cumin, salt, turmeric and garlic to a fine powder.
- Add 2 tbsp of the chopped cucumber pieces and tamarind paste to the blender, set aside the rest of the pieces. Make a fine chutney.
- Add the blended mix with the rest of the cucumber pieces. Then add salt and chopped coriander leaves. Mix well.
- Heat the same pan with oil. Add mustard, cumin and red chili.
- When the seeds pop add chana dal and urad dal. Fry till the dals turn golden.
- Next add the curry leaves and hing.
- Pour this to the cucumber chutney.