Hi, Good Morning. Thank you friends and viewers. Today I will post how to make Yellow Cucumber Pachadi Recipe.
Yellow Cucumber or Dosakaya as we call it has a mild sour taste. We make two varieties of pachadi, dal and stew with it. This pachadi is a quick recipe. We can make it in a jiffy. In my house, everybody loves it very much. Another best accompaniment for rice. I like it the way I prepare it, some people blend a portion of cucumber pieces also. If we blend them, the pachadi turns out to be sloppy. I like those raw cucumber pieces to chew, even my family also like it the way. Of course, it all depends on one's taste and choice.
Ingredients:
- 1 Medium Size Yellow Cucumber
- 2 Tablespoon Oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Fenugreek Seeds
- 1 Teaspoon Black Gram
- 15 to 20 Red Chillies
- Salt to Taste
- 1 Teaspoon Turmeric Powder
- 2 to 3" long Tamarind
- 1 Teaspoon Asafoetida
Procedure:
- Peel and wash the cucumber.
- Cut into two halves and deseed. Chop finely.
- Heat oil in a kadai, add mustard seeds, fenugreek seeds, black gram.
- Once they started spluttering, add red chillies and asafoetida and fry them.
- Let this tempering come to room temparature.
- In a blender jar add all the red chillies, half of the tempering, salt, turmeric powder and tamarind(make this into small pieces).
- Grind it to semi coarse powder. DO NOT ADD WATER.
- Combine this spice masala and leftover tempering to chopped yellow cucumber pieces.
- Mix it well, so that the entire spice masala sticks to all cucumber pieces.
- This pachadi can stay for four to five days, if refrigerated.
- Serve yellow cucumber pachadi with hot piping rice.
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