Recipes, Food Styling and Photography by Farrukh Aziz
Dosakai Chutney/Yellow Cucumber Chutney
Chutneys!! Oh, they cannot be missed from being part of every Indian meal. I always see to it that my fridge always have one or the other type of chutney stocked. This time it’s a Dosakai chutney or can be also called as Yellow Cucumber Chutney. Dosakai is a round yellow cucumber popular in the southern part of India. Being from northern part of India and now tuning myself to southern meals, I myself learnt this version of the dosakai chutney from my South Indian maid. And believe me, you make it and you will just love it..Here is how you can make it
1 nos, large yellow cucumber(dosakai), cut in cubes
1 nos, medium onion, sliced
2 nos, medium tomatoes, sliced
3 nos, green chilies (can be varied as required)
¼ cup, coriander leaves, tightly packed
3 tbsp, tamarind pulp
Salt as per taste
1 tbsp(15ml), oil
1 sprig, curry leaves
1 tsp, urad dal (split white lentils)
1 tsp, mustard seeds
2 tsp, oil
In a pan, heat 1 tbsp of oil. Add cubed cucumber and toss on high heat for 2 minutes.
Take off the stove and empty the fried cucumber cubes to another bowl.
In the same pan now, add sliced onions. Toss on high heat for a minute. Add tomatoes, green chilies, toss for another minute till all the raw smell is eliminated and tomatoes get soft.
Take it off the stove and allow it to cool.
Blend together the cucumber, tomatoes, onions, green chili, coriander leaves, tamarind pulp and salt to a smooth paste.
Empty the chutney in a bowl.
Heat oil in a small pan.
Add mustard seeds and allow it to crackle.
Add urad dal and fry till light golden brown.
Add curry leaves and fry for few seconds.
Pour this tempering over the prepared chutney.
Enjoy the chutney with Dal, Rice, Khichdi, Pongal, Dosa, Idli, Uthappam or any snacks of your choice.
Farrukh is a microbiologist by qualification turned into a Food enthusiast. Winner at Indiblogger Awards & IFBA
🏆:Best Photography Blog 2017
🏆:Best Recipe Blog IFBA 2013 Read More…