Dosakaya Avakaya/Dosavakaya(Yellow cucumber pickle)

Ingredients

• 1 yellow cucumber (Dosakaya) 500 gms approx.
• 3 tea spoons red chilli powder
• 3 tea spoons salt
• 2 tea spoons mustard powder
• 1 tea spoon methi powder
• juice of 3 lemons
• 1/2 tea spoon hing
• 1/2 tea spoon haldi
• 1 tea spoon rai
• 1 tea spoon jeera
• 3 to 4 red chillies
• ​2 to 3 table spoons of oil

Method

Wash cucumber and wipe with a clean kitchen towel.  Dry for some time.  There should not be any moister on the cucumber.  Cut the cucumber. (First taste it, sometimes it may be bitter.  Do not use bitter ones.)

Remove the seeds of the cucumber and put them in a strainer (you can see in the above pic.)  and collect the juice. Chop the cucumber to medium size pieces.  

Heat oil in a pan.  Add Rai, jeera, red chillies and Hing to it.  When rai starts spluttering, switch off the flame and let the thadka cool.  ​

Now take the cucumber pieces in a bowl.  Mix red chilli powder, salt, rai powder, methi powder and haldi.   Add lemon juice, and the strained juice to it. Add the cooled thadka to it.  Mix well and store it in a air tight container or jar.  Leave it for one day in the room temperature and refrigerate it.

Tastes good for 2 to 3 weeks if refrigerated.  This pickle can be served one day after preparing...    
Dosa Avakaya(Yellow cucumber pickle) 
is  ready ..........Serve with steamed rice, rotis or chapatis........
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By Mrs Uma ramana
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