Dosakaya pachadi means cucumber chutney in the Telugu language. Although called chutney, this dish is more like a salad. The crunch from the lentils, the spicy hit of green chilies, the heat from mustard powder, and the sweet-tartness of the tamarind make this such a moreish condiment!
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This recipe reminds me of my mum. She and I both are mad fans of spicy food and I have fond memories of enjoying this spicy chutney with steaming, hot rice, and a sweet and sour mukkala pulusu - a vegan stew made with vegetables, tamarind, and jaggery.
Although traditionally served with rice, this dosakaya chutney can double up as a relish for your sandwich, burger, or wrap.
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Ingredients for cucumber chutney recipe
So many lovely flavors and textures here!
As always, please check the recipe card for the quantities.
Cucumber (of course!): Traditionally, this chutney is made with yellow cucumber, My mum uses the Asian cucumber, also known as keera. I use regular English cucumbers.
Spice powders: The layers of flavor in this dish come from mustard powder (see note below on how to make it at home), red chili powder, toasted sesame seeds powder (again, note below explains how to make it), and turmeric.
Green chilies: I love the "kick" of the fresh green chilies in this recipe. Feel free to skip them. However, their fresh crunch tastes terrific in this chutney!
Cilantro (coriander): This is optional.
Tamarind paste: The sweet-tart taste of tamarind is the game changer in this recipe! Use store-bought pulp or make it at home. Here is the link to make tamarind pulp at home.
For the tempering:
As seen in the zucchini kootu recipe and mint coconut chutney recipe posts, tempering is a cooking technique in which whole spices are roasted in oil or ghee to enhance their flavors.
- Sesame oil for the flavor
- White lentils - urad dal - (with or without their skin) for their nuttiness.
- Mustard seeds for their pepperiness
- Asafoetida adds more flavor.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Allergens Free Labels
This Andhra-style cucumber chutney recipe is a plant-based recipe and free of the following allergens:
Gluten
Grain
Dairy
Nuts
Soy
This recipe is also allium free.
Why you will love this cucumber chutney
💚 It is so easy to make!
💚 You can make it ahead. It keeps well in the fridge, and tastes even better the next day!
💚 It is a salad, condiment, relish, and chutney - all in one!
💚 It is healthy and so delicious!
Instructions
Let's make this easy dosakaya pachadi recipe.
Also, see the video.
Step 1: Dice the cucumber finely, into same-sized pieces. Place them in a large bowl, sprinkle salt, and keep aside for 10 minutes.
Step 2: While the salt is doing its work on the cucumber, make the sesame seeds powder.
- Place the sesame seeds in a hot skillet on medium heat. Toast them till they begin to change color. Turn off the heat.
- Cool them completely and grind them to a not-so-smooth powder. Store the powder in an air-tight container and use it as needed.
Step 3: Heat oil in a pan and when hot, add the urad dal, mustard seeds, and asafoetida.
Wait for the mustard to splutter and the lentils to turn brown. Take off from the heat and keep it aside.
Step 4: By this time the chopped cucumber pieces, with the help of salt, would have oozed out most of their water. Squeeze out any excess water.
Do not discard this water - drink it up, or add it to your smoothie/soup!
Step 5: Place the cucumber pieces in a mixing bowl. Add the spices and flavorings. Mix well. Add the chopped green chilies and the tempered spices. Mix well.
That's it! Spicy and delicious Andhra-style dosakaya pachadi is ready to be devoured!
If you have the time, let it rest for 10 - 15 minutes to allow the flavors to mingle.
Love spicy salads that can double up as a relish? Then you must try this quick pickled carrots recipe.
On the other hand, if you like salads as a meal, then you will love this sauteed chickpea recipe for how simple and delicious it is!
Serving and storage
Serving: Traditionally this pachadi is had with steaming hot rice, and sesame oil poured on top. It works so well as a condiment /relish for your sandwich, burger, and wrap.
Storing: Store the leftover chutney in a glass container with a lid in the refrigerator and it will keep good for 2-3 days. It will taste better with each passing day. 😋
Notes and substitutions
Sesame seeds powder: Making this at home is easy!
Place sesame seeds in a hot skillet on medium heat and toss them around till they start to turn brown in color. Set aside, cool, and grind to a coarse powder.
Make a big batch of this as it will stay good for a couple of weeks.
Mustard seeds powder: I use brown mustard seeds as I always have them in my pantry. You may use yellow mustard if that is what you have.
To make mustard powder, grind some mustard seeds (say, 2 tablespoons) in the grinder along with some salt (½ teaspoon) till smooth. Store it in a glass jar with a tight-fitting lid and it will keep for weeks!
Top tip: Salt will prevent the mustard powder from turning bitter.
Lemon Juice: Do not have tamarind pulp with you? No worries, use lemon juice instead. Start with 2 teaspoons and add it in increments, depending on how tart you like your salad.
Tempering spices: To add more flavor and crunch to your cucumber chutney, add any or all of the following:
- 1 teaspoon of chana dal (chickpea lentils)
- ½ teaspoon of cumin seeds
- 1 dry red chili (broken into 2-3 pieces)
- 3-4 curry leaves
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Frequently Asked Questions
The best way to keep your cucumber recipe from getting watery is to add some salt to the cucumber. The salt will extract the water. Drain the water out and then squeeze the cucumber to remove most of its water. Now you can add the rest of the ingredients.
It is not necessary to rinse cucumbers after soaking them in salt. Just squeeze out the water and add the seasonings. Remember to check the saltiness before you add any more salt to the salad.
There are lots of different ways in which you can put those cucumbers to good use. Here are some ideas:
1. Dosakaya pachadi - spicy cucumber chutney
2. Indian yogurt sauce or raita
3. Infused water
4. Smoothie
5. A hearty and healthy salad with mung beans, tomatoes, and onions.
6. Tzatziki
If you have made this dosakaya pachadi, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
📖 Recipe
Dosakaya Pachadi (Cucumber Chutney) Recipe
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Ingredients
Equipment
Instructions
- Wash and chop the cucumber into small pieces - the smaller the better!
- Place the chopped cucumber in a bowl. Add salt, mix and set aside for 10 minutes.The salt will draw the water out of the cucumber.1 large cucumber, ¾ teaspoon salt
- Finely chop the green chilies.
- Place the sesame seeds in a hot skillet on medium heat. Toast them till they begin to change color. Turn off the heat.
- Cool them completely and grind them to a not-so-smooth powder.
- Store the powder in an air-tight container and use it as needed.
- While the cucumber is marinating in salt, make the tempering.
- Place the oil in a skillet on medium-high heat. Add the lentils, mustard seeds, and asafetida. Let the mustard seeds splutter and the lentils start turning brown in color. Remove from heat and keep aside. The tempering is ready.1 tablespoon sesame oil, ¾ teaspoon urad dal (white lentils), ¼ teaspoon brown mustard seeds, ¼ teaspoon powdered asafetida (hing), 3-4 curry leaves
- After the cucumber pieces have marinated in salt for 10 minutes, drain out the water. Gently squeeze the pieces with your hand to extract more water. In this way, remove as much water as you can. (see vudeo)Do not discard the water! Add the remaining to your soup, stew, curry, or smoothie.
- Place the cucumber pieces in a mixing bowl and add the spices and flavorings. Mix well.1 teaspoon powdered toasted sesame seeds, ¾ teaspoon mustard powder, ½ teaspoon red chili powder, ⅕ teaspoon turmeric, 1 tablespoon tamarind pulp, 2 or 3 green chilies
- Now add the tempered spices. Mix again. Garnish with finely chopped cilantro (optional).
- The salad is ready to be served immediately. However, if you have the time, allow it to rest for 5 - 10 minutes to allow the flavors to mingle.A handful fresh cilantro (coriander)
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
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