DOSAKAYA AVAKAI

hello frnds.. i have already posted a roti pachadi recipe using yellow cucumber, here is an other recipe using yellow cucumber which my athamma (aunt) taught me when she recently visited us in chennai... have to tell you, it was so tasty that i had my whole meal only with this pickle... pickle lovers get ready to droll... bcoz this recipe is gonna rock your taste buds... 

INGREDIENTS:

Red chilli’s	6 - 7
Yellow cucumber	1 (deseeded and finely chopped)
Garlic cloves	5 – 6
Curry leaves	7 - 8
Tamarind paste	1 tsp
Cumin seed	½ tsp
Methi seeds (fenugreek)	½ tsp
Mustard seeds	½ tsp

METHOD:

 Ø  Heat 1 tsp oil in a kadai, fry red chilli’s till crispy, add mustard, methi, and cumin seeds, roast them and keep them aside and allow it to cool. Heat 1 tsp oil again in a kadai, add chopped cucumber and fry till light brown. Off the gas, add tamarind paste and allow it to cool.

 

 Ø  Add salt to the roasted red chilli’s, and grind them into fine powder. Now add the fried cucumber, garlic cloves and grind them roughly on speed 1 for a second.

 Ø  Temper mustard seeds, Bengal gram, black gram in 2 tbsps. Oil and add curry leaves and fry till crisp, now add the grounded paste and cook till the oil floats and off the gas.

 

Allow it to cool and serve it with hot rice and ghee…

SUGGESTIONS:

 ü  Can be stored for 10 – 15 days, if kept in refrigerator.