Dosakaya Pachadi

Method

1. 1

   Prepare yellow cucumber: Peel 1 large ripe dosakaya (yellow cucumber). Remove seeds and grate coarsely or cut into small pieces.

2. 2

   Dry roast spices: Dry roast 1 tbsp chana dal, 2 dried red chillies and 1 tsp cumin seeds 3-4 minutes. Cool.

3. 3

   Grind mustard: Grind 1 tsp mustard seeds with 1 green chilli and a pinch of salt to a coarse paste.

4. 4

   Blend: Add grated dosakaya, roasted dals, fried chillies, mustard paste, a tiny piece of tamarind and salt to a blender. Blend to a coarse paste — keep some texture.

5. 5

   Taste: Dosakaya pachadi should be tangy from the cucumber with a mustard kick.

6. 6

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, a pinch of asafoetida and curry leaves.

7. 7

   Pour tempering: Pour sizzling tempering over the pachadi. Mix well.

8. 8

   Chill briefly: Refrigerate for 15 minutes before serving — this pachadi tastes better cold.

9. 9

   Adjust: Taste and add salt.

10. 10

    Serve: Dosakaya pachadi is refreshing and tangy. Serve with hot steamed rice and ghee.