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Dosakaya palli pachadi/Yellow cucumber groundnuts chutney
Ingredients Dosakaya palli pachadi/Yellow cucumber groundnuts chutney
Ingredients:
1 cup phalli (groundnuts)
100 gms Dosakaya (yellow cucumber pealed, de-seeded and chopped to small pieces)
3 to 4 green chillies
2 red chillies
1 tea spoon sugar (optional)
1 tea spoon salt (as per taste)
1/2 lemon size tamarind
1 tea spoon rai
1 tea spoon jeera
1 tea spoon urad dal
2 tea spoons chana dal
few curry leaves
3 to 5 garlic pods
A pinch of HIng
1 and half table spoons oil
Fry groundnuts dry in a medium flame
Method:
Fry groundnuts dry (without oil) in a pan. Fry in a medium flame until they turn to golden color. Let them cool. Remove the skin and keep aside.
green chillies, rai, jeera, urad dal and chana dal being freid
Heat a table spoon of oil in a pan. Fry rai, jeera, urad dal and chana dal. When the dals turn to golden color add green chillies. Fry for a while and remove the ingredients into a bowl and allow to cool.
chopped cucumber/dosakaya pieces being cooked
In the reaming oil add the chopped cucumber pieces. Sprinkle salt. Add tamarind to it. Close the lid and cook in a medium flame until the cucumber pieces become tender.
grind the dals and the groundnuts to powder
Now grind the dals and the groundnuts to powder in a mixer.
Add the cooked Dosakaya/yellow cucumber pieces
To it add the cooked cucumber pieces, sugar and garlic pods. Add water if necessary. Grind coarsely and take the chutney into a bowl.
Heat half table spoon of oil in a pan. Add few mustard seeds, red chillies, curry leaves and a pinch of hing. When the mustard starts spluttering switch off the flame and add the thadka to the chutney. Dosakaya palli pachadi/Yellow cucumber groundnuts chutney is ready...........tastes yummy with dosa, chapati, idli or with rice.........
Dosakaya palli pachadi/Yellow cucumber groundnuts chutney
By Mrs Uma Ramana
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