kumari' s kitchen: DOSAKAYA PACHADI

presenting you another "roti pachadi" variety, "DOSAKAYA PACHADI", made out of a variety of cucumber... in andhra most of the people start their meal with pachadi (made in grinding stone and are prepared freshly) or pickles (made in advance, mostly seasonal and are stored for months). hence these items will be present on all the dining tables across the state.. dosakaya pachadi is one among them, and is very frequently prepared in most of the houses...

as we leave in chennai, my mom is not that satisfied with the taste of the cucumber we get here in chennai market. so she makes sure that she will get some cucumbers when ever she goes to our hometown.. recently we went to andhra for one of our family wedding and my mom got few cucumbers to make this pachadi... hope you like the recipe...

TIME TAKEN: 20 MINS

INGREDIENTS:

GREEN CHILLI’S	8 - 10 (DEPENDING UPON THE SPICINESS YOU CAN REDUCE OR ADD MORE CHILLI’S)
YELLOW CUCUMBER	250 GRAMS (PEEL THE SKIN, DESEED IT AND CHOP INTO SMALL PIECES)
PEANUTS (ROASTED)	1/4^TH CUP
SALT	TO TASTE
TAMARIND PASTE	1 tbsp
CORIANDER SEEDS	½ tsp
CUMIN SEEDS (JEERA)	½ tsp
OIL	1 tbsp
ONION	1
GARLIC CLOVES	10

NOTE: I HAVE USED A GRINDING STONE TO PREPARE THIS PACHADI AS THIS PARTICULAR RECIPE IS BEST TASTED WHEN GRINDED IN A GRINDING STONE. YOU CAN FOLLOW THE SAME PROCEDURE AND GRIND IT IN A MIXER GRINDER.

METHOD:

Ø In a kadai, green chili’s, 1/4^th cup water and cook till all the water evaporates and add 1 tsp oil, fry the chili's. Now add cumin seeds, coriander seeds and sauté them for 2 mins, off the gas.

Ø Now grind peanuts and salt into a fine powder, add sautéed chilli’s, tamarind paste, cumin seeds, and coriander seeds and grind them.

Ø Now add chopped cucumber and grind them roughly. (cucumber pieces should not be fully grinded). in the end add onion (roughly chopped) and garlic cloves and grind them roughly).