When we mention South Indian food, people often relate it to Dosas or Idlies. And, though this is stereotyping the whole of South Indian cuisine, we cannot deny the fact our food is actually incomplete without these.
But what makes these breakfast items so special? While they have their own classic flavors, it is the chutneys that give them a solid kick. Coconut chutney, Tomato Chutney, Peanut Chutney, Ginger Chutney are a few chutneys, to begin with. Their tangy, spicy, and sweet flavours work really well with the subtle flavour palate of dosa or an idly.
Apart from these chutneys or fondly called as pachhadis in Telugu, there are several underrated chutneys that have been a part of our lives for decades now. One such glorious accompaniment is the Dosakaya Pachhadi, which is pickled cucumber. Cucumbers are extremely good for the body and us Telugu people used it frequently in our kitchens and dosakaya pachhadi is a constant. We love its unique and distinct flavours and it also is super fun to cook.
So, here’s an easy Dosakaya Pachhadi recipe for you all!
- Green Chillies
- Coriander Leaves
- 1 tsp Mustard Seeds
- 1 tsp Jeera Seeds
- 1 tsp Bengal Gram
- Dried Red Chillies
- Curry Leaves
- ½ tsp Asafoetida
- Turmeric Powder
1. Firstly, chop cucumber into small cubes. Then grind half of it with green chillies, tamarind, garlic, salt and coriander leaves.
2. Now, take a pan, heat some oil, and roast mustard seeds, cumin seeds, Bengal gram, dried red chilies, curry leaves, asafoetida, and turmeric powder. Once they are tempered add the ground paste and the cut dosakaya pieces.
3. Check the seasoning and add salt if required. Cook till the cucumber pieces are done.
4. Your Andhra-style authentic Dosakaya Pacchadi is now ready to be served.
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