Dosakaya Pulusu

Ingredients

• - 250g yellow cucumber (dosakaya)
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

1. Prepare yellow cucumber: Peel 1 large dosakaya (yellow cucumber). Remove seeds and cut into 2-cm cubes.
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. 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. Add shallots: Add 8 sliced shallots and fry 6 minutes until golden.
5. Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 1 minute.
6. Add tamarind water and cucumber: Pour tamarind water and 1 cup water. Add cucumber cubes and salt. Bring to a boil.
7. Simmer: Cook on medium heat 10-12 minutes until cucumber is completely tender.
8. Add jaggery: Add 1 tsp jaggery to balance the sourness of both cucumber and tamarind.
9. Adjust consistency: Dosakaya pulusu should be thin and refreshingly sour.
10. Serve: Adjust salt. Dosakaya pulusu has a unique light, sour flavour. Serve with steamed rice.