A unique way of enjoying cucumbers - crunchy, fresh, and zingy!

* So easy to make!

* Keeps well in the fridge, and tastes even better the next day!

* A salad, condiment, relish, and chutney - all in one!

*Healthy and so delicious!

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 her."

So many lovely flavors and textures here!

This recipe is free from:

01 Gluten

03 Nuts

04 Soy

02 Dairy

Flour Bag

This is a vegan and  grain-frree recipe. 

Traditionally, this recipe is made with yellow cucumbers.  I, however, use regular English cucumbers. 

The layers of flavor in this dish come from mustard powder ,  chili powder, toasted sesame seeds powder, and turmeric.

And the tempering with whole spices. 

tempering is a cooking technique in which whole spices are roasted in oil or ghee to enhance their flavors.

Dice the cucumber finely, into same-sized pieces. Place them in a large bowl, sprinkle salt, and keep aside for 10 minutes.


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.


Temper the spices: 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.


Squeeze out water from cucumber pieces. Place them in a bowl and add all the ingredients, including the tempering. 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.