Dosakaya Pachadi

Ingredients

• - 1 cup yellow cucumber
• - 2 tbsp oil
• - 2 green chillies
• - 2 garlic cloves
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - Salt to taste

Method

1. Prepare yellow cucumber: Peel 1 large ripe dosakaya (yellow cucumber). Remove seeds and grate coarsely or cut into small pieces.
2. Dry roast spices: Dry roast 1 tbsp chana dal, 2 dried red chillies and 1 tsp cumin seeds 3-4 minutes. Cool.
3. Grind mustard: Grind 1 tsp mustard seeds with 1 green chilli and a pinch of salt to a coarse paste.
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. Taste: Dosakaya pachadi should be tangy from the cucumber with a mustard kick.
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. Pour tempering: Pour sizzling tempering over the pachadi. Mix well.
8. Chill briefly: Refrigerate for 15 minutes before serving — this pachadi tastes better cold.
9. Adjust: Taste and add salt.
10. Serve: Dosakaya pachadi is refreshing and tangy. Serve with hot steamed rice and ghee.