Dosakaya Pulusu

Method

1. 1

   Prepare yellow cucumber: Peel 1 large dosakaya (yellow cucumber). Remove seeds and cut into 2-cm cubes.

2. 2

   Soak tamarind: Soak a marble-sized tamarind in half cup warm water. Extract and strain — dosakaya itself adds sourness so use less tamarind.

3. 3

   Make base: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 3 garlic cloves, 2 dried red chillies and curry leaves.

4. 4

   Add shallots: Add 8 sliced shallots and fry 6 minutes until golden.

5. 5

   Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 1 minute.

6. 6

   Add tamarind water and cucumber: Pour tamarind water and 1 cup water. Add cucumber cubes and salt. Bring to a boil.

7. 7

   Simmer: Cook on medium heat 10-12 minutes until cucumber is completely tender.

8. 8

   Add jaggery: Add 1 tsp jaggery to balance the sourness of both cucumber and tamarind.

9. 9

   Adjust consistency: Dosakaya pulusu should be thin and refreshingly sour.

10. 10

    Serve: Adjust salt. Dosakaya pulusu has a unique light, sour flavour. Serve with steamed rice.