26 July, 2012

Dosakai Pachadi - Cucumber Chutney-Salad.


Cool as a cucumber.

That's how I feel too, after having a bowl of this delightfully refreshing salad.

A dosakai , or melon-cucumber can be even more bland than the regular one, but this salad, which is almost a chutney - in fact, the dressing is literally that, makes this very interesting vegetable dish all the more yummy!

(Tip: The Andhra variety are tastier, if you can get hold of them.)

No dosakai?  No problem. Use regular cucumber instead, tender ones, or de-seeded. Nearly as good.



They come in various shapes and sizes, completely spherical, or oblong, speckled or stripey, or even plain and unbelievably golden yellow.  And occasional one might be bitter, so a taste test first is advisable.



Ingredients:

Dosakai (Melon Cucumber) - 1.

For the Dressing:
Fresh coriander leaves - a handful
Green Chilly - 1
Tamarind pulp - 1/2 tsp
Jaggery - 1/2 tsp
Salt - to taste
Haldi - a pinch or 1/8 tsp
A little of the dosakai along with the some of the seeds - 1 or 2 TBS

For the seasoning/tempering:
Mustard seeds (Rai/Sarson) - 1/4 tsp
Urad dal (Split black gram, husked) - 1/4 tsp
Dried Red chillies - 1 or 2
Hing - a pinch
Methi (fenugreek) seeds - a pinch (2-3 seeds)
Oil - 1/2 tsp

Procedure:
Peel, de-seed and chop/mince the dosakai into very fine pieces, reserving a teaspoon or two of the seeds (which will provide an interesting texture and a slightly tart taste) .

Avoid the seeds if using a regular cucumber, in which case, try to get tender ones that don't have very obvious seeds.



Make a paste of the dressing ingredients.

Coriander, some of the dosakai, 

Chilly, tamarind paste, haldi, gud, salt...

 ... all go into the chutney jar for a  quick whizz.

Ground into a coarse paste...

...which is added (along with some of those seeds) to the chopped pieces.

And mixed well.

Now for the tempering.  Heat the oil in a tempering ladle ("popu karandi"), add the seeds first, followed by the hing, and finally the red chilly, broken into bits. Take off the flame when the mustard seeds start spluttering and the seeds are nicely browned.

This is the final addition to the pachadi.

And it's ready!

A great accompaniment to most things, even good as a topping.

2 comments:

  1. Hi ,

    Pachadi Looks Yummy !!!

    Neat presentation :)

    www.southindiafoodrecipes.blogspot.in

    ReplyDelete

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