How to make cucumber chutney in andhra style

దోసకాయ ఆవకాయ ఆంధ్రుల స్పెషల్ పచ్చడి. (దోసకాయ అంటే cucumber ఆవా అంటే మాస్టర్డ్ ) ఈ దోసకాయ ఆవపెట్టిన ఈ ఇన్స్టంట్ పచ్చడి ఆవాల ఘాటుతో ఘుమఘుమలాడిపోతూ ఎంతో రుచిగా ఉంటుంది. జస్ట్ 10 నిమిషాల్లో తయారైపోతుంది. ఈ ఆవపెట్టిన పచ్చడితో వేడి అన్నం నెయ్యి ఉంటే చాలు ఎంత తిన్నా ఇంకా తింటూనే ఉండాలనిపిస్తుంది.

దోసకాయతో చేసే ఆవకాయ వేరు ఇలా ఇన్స్టంట్గా ఆవ పెట్టి చేసే పచ్చడి వేరు. ఈ పచ్చడి బయట ఒక రోజు ఫ్రిజ్లో 3-4 రోజులు నిలవ ఉంటుంది. ఈ పచ్చడి నాకు తెలిసి ఎక్కువగా గోదావరి జిల్లాల వారు చేస్తుంటారు. నిజానికి నేను మొదటగా తిన్నది, నేర్చుకున్నది ఆక్కడే!

How to make cucumber chutney in andhra style

టిప్స్

దోసకాయ:

దోసకాయ కచ్చితంగా గట్టిగా ఉండాలి. అప్పుడే దోసకాయ ముక్కలు కరకరలాడుతూ రుచిగా ఉంటుంది. నచ్చితే దోసకాయ గింజలు వేసుకోవచ్చు. నేను కొద్దిగా వేశాను. మిగిలినవి తీసేశాను

దోసకాయ నాటుకాయ అయితే కాస్త పుల్లగా ఉంటుంది.

ఆవాలు:

  1. కొందరు ఆవాల ఘాటు ఇష్టంగా తింటారు. కొందరు ఒక మోస్తరుగా ఇష్టపడతారు. నేను మధ్యస్థంగా ఆవాలు వాడాను. మీరు మీకు తగినట్లుగా ఆవాలు పెంచుకోండి తగ్గించుకోండి

తాలింపు:

  1. తాలింపు ఎర్రగా వేగితే రుచి. పప్పులు మెత్తగా మెదిగాక సువాసనతో రుచిగా ఉంటుంది. ముఖ్యంగా మెంతులు ఎర్రగా వేగకపోతే చేదుగా మిగిలిపోతాయ్, వేగితే సువాసన.

నూనె:

  1. ఉంటే నువ్వుల నూనె, లేదా సేనగనూనె రుచిగా ఉంటుంది పచ్చడికి.

ఆఖరుగా:

  1. పచ్చడి ఆవాల పేస్ట్లో బాగా నానాలి ఊరాలి అప్పుడు దోసకాయ ముక్కలు రుచిగా ఉంటాయి. కాబట్టి పచ్చడి చేసి ఒక గంట అయినా ఊరనివ్వాలి

Andhra Style Cucumber Pickle | Dosakaya Ava Paachadi | Cucumber Pachadi – Yellow Cucumber Mustard is an Andhra Specialty Chutney. This Yellow Cucumber Mustard Instant Chutney is aromatic and tasty. And can be made in just 10 minutes. Eat it with hot Rice and Ghee and you cannot just stop eating.

Yellow Cucumber Pickle is different from this instant Chutney I am making with Mustard. This lasts just a day outside and 3-4 days if refrigerated. As far as I know, it is made more in the Godavari districts. In fact, that is where I had first tasted this Chutney and learned the recipe.

How to make cucumber chutney in andhra style

Yellow Cucumber:

Yellow Cucumber has to be firm only then will the pieces be crunchy and tasty. You could add the seeds too if you like. I have added some.

Yellow Cucumber is sour if you take the Desi variety.

Mustard Seeds:

  1. Some people like the strong, pungent taste of Mustard. Some like it in a moderate proportion. I have used a medium quantity. You can increase or reduce depending on your preference.

Seasoning:

  1. Seasoning tastes good if it is roasted well. The Chutney tastes good after the pulses become soft on absorption of Oil. The Fenugreek Seeds especially taste bitter unless they are well roasted.

Oil:

  1. Use Sesame Oil or Groundnut Oil for the Chutney.

Finally:

  1. Chutney has to get really well marinated in the Mustard Paste. Only then do the Yellow Cucumber pieces taste delicious. So, you should let the Chutney rest for at least an hour.

By swasthi , January 14, 2022 9 Comments , Jump to Recipe

Dosakaya pachadi is a traditional Andhra style cucumber chutney made with yellow cucumber, spices, herbs and a small amount of lentils. Also known as dosakaya chutney, this immensely popular everyday dish is served as a side in an Andhra meal. It is usually eaten by mixing with plain steamed rice and ghee. But it can also be served with roti, chapati, or dosa. Apart from being simply delicious & healthy, it also adds zing to your meal.

How to make cucumber chutney in andhra style

Dosakaya Pachadi

Dosakaya is the Telugu word for “Cucumber” and Pachadi means “chutney”. Hence the name. There are few different ways this chutney is made. In this post I share my Mom’s traditional recipe where raw cucumber is crushed with salt, cumin seeds, garlic and green chilies. A lot of people do not temper the chutney and finish off with some chopped coriander leaves garnish.

But tempering makes a difference as it enhances the flavors and keeps the chutney fresher for longer. Traditionally dosakaya chutney is made in a stone mortar pestle but since a lot of us do not own one or simply do not want to use one I have shown it in the mixer grinder. You may use a mortar pestle if you have, to get the right texture.

Andhra Cuisine is popular for its spicy foods, especially Chutney and pickles. It is very common to make chutney with many kinds of vegetables like tomatoes, eggplants, bottle gourd, ridge gourd and even with okra. Cucumber chutney is much loved and you will also see this even in Andhra restaurants served in a meal (Bhojanam).

My Cucumber Chutney Recipe

As I said there are a few different ways to make cucumber chutney. Cucumber is left raw/uncooked in my recipe. In a way you can assume this to be something similar to salsa –But here chopped sour cucumber is mixed with ground cumin, garlic and green chilies.

My mom also loved adding fire grilled or sautéed brinjal/ eggplants along with some tamarind pulp in this chutney.

Cucumber is one of the best low calorie vegetable good for weight watchers. They are high in vitamin c and vitamin A, low in sodium content and zero cholesterol. Consumed raw, we get all the benefits from this vegetable.

How to make cucumber chutney in andhra style

What kind of cucumber to use?

This cucumber chutney is made traditionally with sambar cucumber. It is also known as Mangalore cucumber or curry cucumber. These are used in various dishes like sambar, pulusu and curry. We also use it to make cucumber pickle and dal curry – dosakaya pappu.

I have a picture of the same in the picture below. However you can also use the salad cucumbers that we use in Vegetable Salad and Kachumber. If the cucumber is not sour, simply use some tamarind paste. Sometimes cucumbers taste bitter. So always ensure you taste test before using it in the recipe.

How to make cucumber chutney in andhra style

How to make Cucumber Chutney

Preparation

1. Slit and fry green chilies in oil till they are fully fried, takes 1 to 2 mins. Set aside to cool completely. If you like to use chana dal and urad dal, roast them till golden. Set aside.

2. Wash and peel cucumber. Remove the seeds and discard. Chop to small bite sized pieces. Check for bitterness.

3. Powder the dal first if you have roasted. Add green chilies, cumin/jeera, salt, turmeric, garlic, and handful of the chopped cucumber pieces. Blend to a smooth chutney. Keep the rest of the cucumber pieces aside. If you do not like to have pieces you can also blend the entire cucumber but the chutney turns out quite runny.

How to make cucumber chutney in andhra style

Make Dosakaya Pachadi

4. Pour the ground mix over the rest of the cucumber pieces, add salt and chopped coriander leaves.

How to make cucumber chutney in andhra style

5. Temper this with the tempering ingredients as mentioned in the recipe card below. Mix well. Taste test and add more salt if required.

How to make cucumber chutney in andhra style

If needed add lemon juice or tamarind paste and mix well. Serve dosakaya pachadi with hot rice and ghee.

How to make cucumber chutney in andhra style

Nepali Cucumber Chutney – Super easy to make and compellingly delicious, this chutney/salad instantly warmed us and charmed us as soon as it was served.

Yes, Chutney. Despite the fact that there is no grinding involved like a chutney we are familiar with.

I find myself drawn to simple, freshly made foods like this time and again. I knew I had to get the recipe from Saraswathi, the Nepali cook in Dubai, when we visited two years back. On that day, she was craving to eat some home style food. So, she made it for all of us and served it proudly with a warm Nepali smile.

“Up in the mountains, since the weather is cold all year round, we use sesame seeds generously to keep the body warm” she said, sensing a question coming about the ingredients that go in it.

Sesame seeds are a must eat thermogenic (which produces heat) food for winter. Check out other sesame seed recipes like Nuvvula Avise Ginjala Podi | Andhra style Roasted sesame and flax seeds powder and Ellu Unde

Remove ends of cucumber

When prepping Cucumbers, make sure to remove the ends and rub the slices over the ends to cut out all the bitterness. The expelled white goo – Cucurbitacin (a biochemical compound found in some plants like Cucumber, pumpkins and gourds), concentrations of which are high at the ends of the cucumber, so chopping off those ends is necessary.

Note

Before I hear that this salad has no Nepali ingredients, I must say that I have used whatever I had at hand to make it – byadagi chillies and sesame oil. Next time, I will try making it more authentic by using kashmiri red chillies, sichuan pepper and mustard oil

Some of my other favorite condiments that you might like Amla Murabba

Cucumber curry made in Andhra style with yellow cucumber, onions, tomatoes, spices & curry leaves. This simple & delicious dosakaya curry is an everyday dish made in many Telugu speaking homes. It is eaten with plain rice & ghee or with chapati, roti, phulka. This cucumber curry is made much the way as this Zucchini curry.

How to make cucumber chutney in andhra style

Yellow cucumber is also known as curry cucumber, Madras cucumber or sambar cucumber. It is widely used in many regional South Indian cuisines.

It is most commonly used in Andhra cuisine to make dal, pulusu (stew), curry, chutney, pickle and is even added to sambar.

This vegetable is slightly tangy and is cooling to the body. It is usually cooked without the use of much spice powders like garam masala. Also ginger & garlic paste are not used.

So this recipe is a winner when you prefer to eat something light & healthy without having to toil much in the kitchen.

This cucumber curry also goes well with brown rice or even with plain cooked millets.

I haven’t yet shared many simple vegetable curry recipes that are really comforting and soothing to the tummy. So thought of sharing this one.

How to make cucumber chutney in andhra style

If you are a newbie and learning to cook for your family then do try this simple curry for your meal. You can cook this in no time and tastes delicious as well.

I make this curry at least every fortnight. If serving this with roti then you don’t need any other side dish. This time I made moong dal & plan rice along with this curry.

Tips to make cucumber curry

Cucumber: I have made this curry with yellow cucumber and not green cucumber that is used for salads. However you can also use any other kinds if you are okay with the flavor. The yellow cucumber is also known as curry cucumber in many places. The cucumber has to be firm and not ripe.

Tomatoes: Do not use unripe or sour tomatoes. Most times these kind of cucumber is slightly sour. So using sour tomatoes will make a very tangy curry. Also adjust the amount of tomatoes depending on the cucumber.

Variations

Drumsticks: You can also add vegetable drumsticks. First cook the drumsticks until tender in the onion tomato mixture adding little water (after step 7). Then add the chopped cucumbers.

Boiled eggs: You can also add boiled eggs towards the end. When the cucumbers are cooked al dente, prick the boiled eggs with a fork few times. Then add them to the curry and simmer both together for few more minutes.

Potatoes: Sometimes I also add potatoes to this. First cook the cubed potatoes in the onion tomato masala with little water until slightly tender. Evaporate the excess water. Then add the chopped cucumbers and cook covered until done. For this variation you can also add little garam masala.

Cucumber Mustard Pickle | Andhra Style Spicy Pickle | Yellow Cucumber Pickle | Dosakaya Chutney– If you have a pickle at hand, you can have a happy meal without a Curry. One such Pickle is the Andhra style Cucumber Mustard Pickle. This instant Pickle Cucumber Mustard Pickle lasts at least 2 months. Here is a detailed recipe of this Pickle with images and a video.

Cucumber Mustard Pickle is a special for Telugu people. This is especially made as a fresh Pickle on special occasions and weddings.

There is no wrong season for Cucumber Mustard Pickle. It can be made all through the year and all you need are country Yellow Cucumbers.

This Pickle is good for at least 3 months and you can immediately eat it or let it marinate for a while and eat it. The taste is fantastic both ways. It can be eaten with hot Rice and Ghee or Curd Rice.

How to make cucumber chutney in andhra style

Yellow Cucumber :

Only Yellow Cucumbers that are yellow or green should be used. The Green Cucumber we use for salads do not work for the pickle.

Do not peel the Yellow Cucumber. If you peel it, the pieces will become soft quickly and the pickle won’t be as tasty.

Before you start on the process, check without fail that the Yellow Cucumber is not bitter.

Country Cucumbers are sour and taste better for the Cucumber Mustard Pickle.

In case they are not sour, add 2 tbsp Lemon Juice at the end.

Oil: Sesame Oil, Groundnut Oil taste better than Refined Oil.

Fenugreek seeds: The Pickle gets a nice flavour if you add Fenugreek Seeds. But it takes two days for the Fenugreek seeds to absorb the Salt and Oil.

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Today In amma chethi vanta, we prepared a tasty and easy Andhra style dosakaya pachadi/Cucumber chutney for rice.

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Aside from salads and pachadis (raitas) where cucumber is served raw, cucumber is also a curry and chutney ingredient in Andhra. We round up some flavourful yet simple recipes that you can try this summer

How to make cucumber chutney in andhra style

Highlights

There’s one salad I always looked forward to every summer as a kid. A cucumber kosambari. This popular salad from Karnataka is a perfectly healthy option that complements one of Karnataka’s most iconic rice dishes – the rich bisi bele bath. Just like the rest of India, cucumber becomes a recurring ingredient in summer diets in many South Indian homes. With about 95% water, there are few vegetables that can cool you down like cucumber.

In addition to keeping you hydrated and being rich in fibres, cucumber is also rich in anti-oxidants and Vitamin A and Vitamin K which possess multiple health benefits. Aside from salads and pachadis (raitas) where cucumber is served raw, cucumber is also a curry and chutney ingredient in Andhra. We round up some flavourful yet simple recipes that you can try this summer:

1. Recipe: Cucumber Kosambari

This fresh and light salad is normally made with cucumber and moong dal. It’s also part of festive menus in many South Indian homes during festivals like Ram Navami.

Ingredients:

  • Moong dal: 1/2 cup
  • Finely chopped cucumber : 1 to 1 and a half cups
  • Grated coconut: 3 tablespoons
  • Chopped coriander leaves: 1/4 cup
  • Chopped green chillies: 2 or 3
  • Juice of 1/2 or 1 lemon (depending on how tangy you want it)
  • Asafoetida: 1/4 teaspoon
  • Salt: to taste

For the seasoning:

  • Rice bran oil or coconut oil: 1/2 teaspoon
  • Mustard seeds: 1/2 teaspoon
  • Red chilli: 1

Method:

Soak moong dal for one hour.

Drain water completely.

Chop cucumber (fine).

Stir all ingredients in a bowl with required amount of salt and lemon juice.

Temper the mustard and red chilli. Now, add it to the bowl and mix well.

2. Dosakaya Chutney / Kheera Dosakaya Chutney

One of my favourite chutneys from Andhra, this one works really well with dosa.

Ingredients

  • 1 cup cucumber peeled and diced
  • 2-3 teaspoons of finely chopped cucumber
  • 2 tbsp roasted peanuts
  • 1/2 tbsp mustard seeds
  • 1 tbsp urad dal
  • 1 tbsp channa dal
  • 1 tsp cumin seeds
  • 1/2 tbsp turmeric powder
  • 2 red chilli
  • 1 green chilli
  • 3 pods garlic
  • Small piece of tamarind
  • Small piece of jaggery
  • 3 tbsp cooking oil
  • Salt as required

Method

Dry roast the peanuts on a low flame for about 4-5 minutes. Transfer to a bowl and cool it down.

Heat oil in a pan add mustard, red chilli, channa dal, urad dal, and cumin seed, and fry on a low flame. Then add garlic and green chilli and sauté it.

Cool the mixture down.

Toss a small piece of tamarind, salt, turmeric, a piece of jaggery, roasted peanuts & add the sautéed mixture into a mixer and grind it coarse. Add the diced cucumber and grind it to a paste.

Transfer it to a bowl, add 2-3 teaspoons of the finely chopped cucumber mix well.

‘Temper’ with mustard seeds and dal.

3. Recipe – Cucumber pachadi

This is my ‘go to’ summer fix. It works as a great accompaniment for rice and sambar or rasam or even a biryani.

This is my ‘go to’ summer fix. It works as a great accompaniment for rice and sambar or rasam or even a biryani.

Ingredients:

1 Cucumber (grated)

Sambar powder: (to taste)

Asafoetida: a pinch

For seasoning:

  • Curry leaves: a few sprigs
  • Urad dal: 1 tsp
  • 1-2 dried red chillies
  • Cashew nuts (optional): 5-7

Method:

Mix the grated cucumber with salt, sambar powder and asafoetida

Whisk the curd and blend it with the cucumber.

Temper the ‘seasoning ingredients’ in rice bran or coconut oil and pour over the cucumber-curd mix. Stir well before you serve

4. Recipe: Dosakaya Kura (Cucumber Tomato Curry)

This spicy Andhra curry works equally well with rice or rotis

Ingredients

200 gm cucumber peeled and diced.

2 medium-sized Tomatoes

1/2 tsp Red chilli powder

1/4 Turmeric powder

1 tsp Finely chopped garlic

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

A pinch of Asafoetida powder

Method:

Chop the green chillies fine and cut the cucumber and tomato into small cubes.

Temper the cumin seeds, mustard seeds and asafoetida powder. Add chopped green chilies once the cumin and mustard seeds splutter.

Add turmeric powder with the chopped cucumber and tomatoes.

Stir the vegetables. Add red chilli powder, salt and sugar and mix well.

Cook covered on medium heat. Add a few tablespoons of water if it gets too dry. Stir a few times to make sure the vegetables cook evenly.

Switch off the flame when the vegetables have softened but still retain their shape.

How to make cucumber chutney in andhra styleDosakaya aka Yellow cucumber / Lemon Cucumber in English is an Indian Vegetable mostly used in south Indian Cuisine. It is yellow-green vegetable, round in shape and has a crunchy texture. You can also eat this cucumber raw or use it to make chutney, cook along with lentils, veggies or meat or just simple curry with onion and tomato. Today, I’m here to share Dosakaya Tomato Curry Andhra Style with brinjal.

Dosakaya is a favourite in Andhra cooking. It pairs well with chicken, mutton and prawns. Dosakaya Tomato Curry Andhra Style is one of those dishes that reminds me of my Ammama (grandmother) and my childhood memories. She makes a variety of dishes with this veggie & I especially love the non vegetarian dishes!! Memories of me and my cousins sitting on the veranda while Ammama feeds us rice mixed with curry. We would gulp down morsel after morsel, without realising how full we are. Of course, there was magic in her hands….I so miss her!!

How to make cucumber chutney in andhra style

Cucumber also has many benefits. Yellow cucumbers (Dosakaya) contain about Ninety six percent of water. This water contains more nutrients compared to ordinary water. Cucumber makes an excellent inclusion for a weight loss diet plan. This is due to the high content of water and being low in calories will be very helpful. It Contains a high amount of vitamin K, a fat soluble vitamin and vitamins A,B and a good source of Vitamin C. The juice of this vegetable contains high Amounts of magnesium, potassium , sodium, silicone, sulphur and many other anti-oxidants. These compounds regulate blood pressure….So it is good to include in your diet.

Let’s jump in to the recipe for Dosakaya Tomato Curry Andhra Style!!

How to make cucumber chutney in andhra style

Step-by-Step Process to make Dosakaya Tomato Curry Andhra Style:

  • Grab all the ingredients. Peel & roughly chop yellow cucumber. You can remove the seeds or use it like I did. Please check for bitterness and proceed as some of the yellow cucumbers are bitter in taste.
  • Finely chop onions, green chillies and tomatoes. Wash a few curry leaves.
  • You can make this curry with just the above veggies or add brinjal. In case you are using brinjals, wash and cut them into 1 inch pieces and add them to a bowl with salt water. This prevents browning. I’m using brinjal in today’s recipe.

How to make cucumber chutney in andhra style

How to make cucumber chutney in andhra style

How to make cucumber chutney in andhra style

  • Crush ginger and garlic to a coarse paste or you can use half a teaspoon of ginger garlic paste. I like to crush and add for the fresh aroma.

How to make cucumber chutney in andhra style

  • Heat oil in a pan over medium heat. Add chopped onions, green chillies and curry leaves.
  • Sauté till the onions turn translucent and then add crushed ginger garlic paste.
  • Stir for a minute till the raw smell goes off.

How to make cucumber chutney in andhra style

  • Drain and add brinjal pieces and sauté for a minute.
  • To this add turmeric powder, a little salt and mix well.

How to make cucumber chutney in andhra style

  • Now add tomato pieces and cook until the tomatoes become tender.
  • Add red chilli powder and mix well.

How to make cucumber chutney in andhra style

  • To this add chopped yellow cucumber pieces and mix well.
  • Add quarter to half cup water if necessary depending on how much gravy you want.
  • Cook over medium heat for 10 to 12 minutes until the cucumber pieces cook well. It’s also nice to have a slight crunch to the cucumber instead of fully cooking it, but it’s your personal choice. Turn off the heat once done.

How to make cucumber chutney in andhra style

How to make cucumber chutney in andhra style

  • Dosakaya Tomato Curry Andhra Style / Yellow cucumber curry is ready.
  • Transfer the curry into a bowl and garnish with chopped coriander leaves.
  • Serve with plain rice or roti.

How to make cucumber chutney in andhra styleLemon Cucumber or Yellow Indian Cucumber aka Dosakaya in Telugu is one of the most relished vegetable in Andhra cuisine. Dosakaya Pachadi Recipe is one of the most popular chutney and it finds it’s place in a menu for any special occasion. There are different variations to prepare this chutney. It can be made with fried lentils, or in combination with other vegetables. Today I’m going to share a variation with coconut. There is a fantastic fusion of flavours from tangy to spicy in this chutney.

This golden beauty has a sweet and slight tangy taste and sometimes very neutral flavour. It is used extensively in the preparation of stews, dals and curries, particularly during the summer season in southern parts of india.

Dosakaya Pachadi Recipe is not a smoothly ground chutney but has dosakaya pieces in it. A delightful combination of flavours in this chutney jazzes up any meal. The feel of the fresh flavours and crunch of the cucumber in every bite along with the tadka/tempering flavour is priceless. You can also make Dosakaya Pappu / Yellow Cucumber Dal with the Yellow Cucumber. Both the chutney and the dal along with a dollop of ghee over hot rice tastes out of the world.

How to make cucumber chutney in andhra style

Dosakaya/Yellow cucumber is one of the best low calorie vegetables good for weight watchers. They are low in sodium content and zero cholesterol. Being 96% water, cucumbers are great for keeping you hydrated and are know to have diuretic properties thus help in improving the kidney and bladder diseases. Eating yellow cucumbers regularly in summer months prevents dehydration. There is a high content of vitamins A, B6 and C present in the flesh of the cucumber. In addition to that it is known to have a high concentration of minerals such as calcium, potassium, magnesium and silica.

To make Dosakaya Pachadi Recipe , always use a hard and raw cucumber. Do not forget to check the cucumber for bitterness, as many tend to be bitter. This is very important otherwise all your efforts will be wasted!! These days most of the cucumbers have wax coating on them, that’s the reason why I don’t even think using the skin.

Off to Dosakaya Pachadi Recipe !!

How to make cucumber chutney in andhra style

Step-by-Step process in making Dosakaya Pachadi Recipe:

  • Wash cucumber and peel off the skin. Check if the cucumber is bitter and cut into small pieces. Some people discard the seeds but I like to use them.
  • Slit or break green chillies into 2 halves and set aside.

How to make cucumber chutney in andhra style

  • Heat oil in a small pan over medium heat. Fry green chilies and tamarind in oil for 1 minute and remove them. Set aside and let them cool.
  • In the same pan, add in the cucumber pieces and turmeric powder. Sauté for 30 seconds over medium heat and remove from pan. The cucumber should still be raw with a crunch.
  • In the same pan, add grated fresh coconut and coriander and stir for 30 seconds over medium heat and turn off the heat.

How to make cucumber chutney in andhra style

  • Let all the fried ingredients cool down.
  • In a blender, add garlic pods, cumin seeds, fried green chillies, tamarind, grated coconut, coriander and salt. Now blend all these ingredients to a coarse paste.

How to make cucumber chutney in andhra style

  • Now add in the cucumber pieces and just run the mixer for a few seconds. The cucumber pieces should just mix with the rest of the ingredients. You should still be able to see the chunks of cucumber. Adjust salt to balance the tang if required.
For the tempering:
  • Heat oil in the same pan over medium heat. Add all the ingredients one by one and fry till the lentils and garlic turn golden brown. Finally add asafoetida and curry leaves and turn off the heat. Transfer the tempering to the chutney.

NOTE : I haven’t added lentils in the tempering….actually I totally forgot How to make cucumber chutney in andhra style.

How to make cucumber chutney in andhra style

  • Yummy Dosakaya Chutney is ready to be served. This chutney stays fresh for 3 to 4 days when refrigerated.
  • Serve Cucumber chutney ( Dosakaya Pachadi Recipe ) with hot steaming rice and a dollop of ghee. It can also be had with idli , dosa , roti or paratha .

PUBLISHED: Apr 27, 2016 · LAST UPDATED: Jun 27, 2021 By Asiya 6 Comments

Dosakaya pachadi recipe is an authentic south indian traditional chutney made using dosakaya/cucumber pieces and usually served with rice and ghee. Also try another delicious delicacy which is dosakaya pappu with yellow cucumber.

Related pachadi recipes or chutneys to be tried with vegetables are listed below:

  • onion chutney
  • tomato pachadi or tomato pickle
  • pudina chutney

Andhra region is famous for making various chutneys and pachadi recipes and these chutney recipes are usually served with idli, dosa or uttapams or any south indian breakfast and also tastes best with steamed rice and ghee(clarified butter).

Vegetables can be utilised in many many ways like making them into curries, stir frying them and in India they are used in a wonderful way to make their chutneys which taste delicious and they go as a side dish to all the south indian meals along with pickles.

Being a south indian I just love chutneys and I have decided to post various chutney recipes that can perfectly go with south indian breakfasts and also can go very well with rice.

Vegetable chutneys are one of the best ways to make vegetables and also something that can be stored in refrigerator and use them for later use.

In south india households meals are incomplete without these chutneys and there can be a very slight variation in making these chutneys but every chutney recipe tastes yummy and flavorful.

The basic method of making vegetable chutneys is cooking the vegetable and giving tempering in the end.

Here dosakaya pachadi is made slightly different as I have given the tempering first and cooked the dosakaya along with tomato and then blended the tempering followed by blending cooked dosakaya.

Andhra-Style Allam Pachadi Recipe: We found this unique South Indian chutney that can elevate your meal in no time. You must give it a try!

How to make cucumber chutney in andhra style

Highlights

Are you a fan of dosa, idli and uttapam? If yes, then you surely know what importance chutney holds in South Indian cuisine. Chutney is a staple in almost every South Indian meal. We generally like pairing our dosas and idlis with refreshing coconut chutney and fiery peanut-garlic chutney. We agree these chutneys are a clear winner for all, but if you explore a bit more, you will be surprised to find some unique and flavourful options that leave a strong impression on your palate. One such unique instance is South Indian allam pachadi – popular all-purpose chutney from Andhra Pradesh. Pair it with dosa, idli, appam, lemon rice, curd rice etc, allam pachadi makes for a worthy, stand-alone side-dish to elevate your meal. It also tastes great with a humble bowl of steamed rice and a spoonful of ghee.

‘Allam’ in Telegu stands for ginger and ‘pachadi’ is a traditional South Indian fresh pickle that tastes the best when consumed fresh. Broadly translated, pachadi is a food prepared by pounding different fruits and veggies along with herbs and spices. Here, you need to pound ginger, chillies, tamarind, jaggery and a few other spices to infuse a strong aroma and rustic flavour to allam pachadi. And if you find the whole pounding process to be tedious and time-consuming, then fret not, we have the technology to help us out. You can easily prepare this dish in a food processor or mixer grinder, that too in less than 10 minutes.

How to make cucumber chutney in andhra style

How To Make South Indian Allam Pachadi | Andhra-Style Ginger Chutney Recipe:

For the ones who enjoy the pungent flavour of ginger, this chutney is a dream-come-true. It adds all the desired flavours to a meal that can make it a spicy affair. While allam pachadi sees different variations in different traditional Andhra households, we found a recipe that is simple, easy and can be prepared without much struggle.

For this particular recipe, we need ginger, garlic, tamarind, urad dal, chana dal, salt, cumin, coriander, methi, jaggery, red chilli, mustard seeds, curry leaves and some oil. You need to first cook the ginger in some oil and dry roast the dals, cumin, coriander, methi and red chilli. Then blend everything together in a mixer grinder along with tamarind, jaggery and salt. Adjust water to get a smooth and silky paste. Now prepare a tadka with garlic, red chilli, mustard seeds and curry leaves and add to the paste – and a bowl of flavourful pachadi is ready to be relished.

Click here for the step-by-step recipe of Allam Pachadi.

Although we have detailed the quantity of the ingredients you need for this recipe, you may adjust the salt, sweet and tangy flavours as per your palate. We understand, the preference of flavour is unique to each.

Trust us and give this chutney a try. If you are looking for more such South Indian chutneys, click here to find some delicious recipes.

About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.

This tomato chutney is perfect to serve with your South Indian meals.

How to make cucumber chutney in andhra style

A South Indian thali is always incomplete without chutneys & pickles. Pickles are deep rooted in our culture and have the wonderful ability to take us back in time. Almost every region also has its own unique style of making pickle with locally sourced ingredients. And our Grandma’s hand-made recipes of making pickles/chutneys are the best-kept secrets in any home.

Here I am sharing a recipe of Andhra style instant tomato pickle/chutney. Instant because it doesn’t require any drying process, unlike normal pickles. It’s yummy, instant, finger-licking delicious & hot-spicy. It tastes good with almost anything like rice, idli, dosa, stuffed parathas, as a dip worth nachos or fritters or you can even just to slurp it plain. Homemade Soft Idlis

Serve Andhra Style Tamati Pachadi along with Ghee Masala Dosa and Homemade Soft Idlis for your breakfast or as your tea time snack.

If you like this recipe, you can also try other Andhra style recipes such as

Ingredients

  • 1 kg Tomatoes
  • 8 Dry Red Chillies , adjustable
  • 1 teaspoon Tamarind Paste
  • 2 teaspoons Red Chilli powder , optional
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon Methi Seeds (Fenugreek Seeds)
  • 8 cloves Garlic
  • Oil
  • Salt , to taste

How to make Andhra Style Tamati Pachadi Recipe (Tomato Chutney)

To begin making the Andhra Style Tamati Pachadi recipe, take the chopped tomatoes in a deep bottomed pan. Add salt, turmeric & tamarind to them. Keep the pan on medium heat & boil till they loose all the water & turn into a mushy paste alike. Keep stirring in between.

Meanwhile when the tomatoes are boiling, take another pan, heat 2-3 teaspoons of oil. Add the mustard seeds, fenugreek seeds. Once they crackle, add dry red chillies. Fry them till they become fragrant. Once done, cool them & grind them into a smooth powder.

Add the ground masala that we made in step two to the tomatoes & mix well. If you think that the chillies aren’t spicy enough, then add red chilli powder according to your preference at this step.

Once again heat 5 tbsp oil, add the garlic pods & mustard seeds to it. Once the garlic turns brownish & the seeds crackle, switch off the stove & let them cool.

Add the tempered mixture to the chutney. You can even add some urad dal or chana dal to this tempering. But make sure to add this tempered oil mix only when it is completely cooled off. This is important as it makes sure the chutney stays fresh for a long time.

Serve Andhra Style Tamati Pachadi along with Ghee Masala Dosa and Homemade Soft Idlis for your breakfast or as your tea time snack.

You can store this chutney in an air tight container for 10-15 days.

Andhra Style Tamati Pachadi Recipe (Tomato Chutney) is part of the Recipe Contest: South Indian Cooking

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How to make cucumber chutney in andhra styleNeti Beerakaya Chutney Nethi Beerakaya Pachadi Nethi Beerakaya Pachadi In Telugu Beerakaya Recipes Youtube from i.ytimg.com In andhra pradesh, it is called nethi beerakaya or beerakaya. Nethi beerakaya pachhadi is famous andhra . Ridge gourd is a popular vegetable used in indian cooking. Vee on march 6, 2008 at 7:08 am. Brother nethi beerakaya untay seeds also dorkuthay nethi dondakaya undav bro. Watch how to make gutti neti beerakaya/gutti beerakaya kura/stuffed silk squash/stuffed ridge gourd/silk squash curry download my mango app . Luffa is a genus of tropical and subtropical vines in the cucumber family (cucurbitaceae). The tender fruit of dhamargava is considered . Nethi beerakaya pachadi in telugu , karthika masam special recipe nethi beerakaya chutney recipe. Puffed rice, nethi chutti, nethi brekaya, nethi meaning, .

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Puffed rice, nethi chutti, nethi brekaya, nethi meaning, . The english name of chama dumpa is colacasia.thankyou for dropping by. Ridge gourd is a popular vegetable used in indian cooking. These are just the soft . Watch how to make gutti neti beerakaya/gutti beerakaya kura/stuffed silk squash/stuffed ridge gourd/silk squash curry download my mango app . Nethi beerakaya pachadi in telugu , karthika masam special recipe nethi beerakaya chutney recipe. There are many medicinal properties and uses of this plant, dhamargava. In andhra pradesh, it is called nethi beerakaya or beerakaya. Nethi beerakaya pachhadi is famous andhra . The tender fruit of dhamargava is considered . Bengaluru vankaaya (బెంగలూరు వంకాయ) (चाउ चाउ) ; Vee on march 6, 2008 at 7:08 am. Thai okra is also called sponge ridge gourd or luffa in english and nethi beerakaya in telugu. Neti beerakaya (నేతి బీరకాయ) resham . Brother nethi beerakaya untay seeds also dorkuthay nethi dondakaya undav bro.

There are many medicinal properties and uses of this plant, dhamargava. Neti beerakaya (నేతి బీరకాయ) resham . Contextual translation of nethi beerakaya into english. Puffed rice, nethi chutti, nethi brekaya, nethi meaning, . Ridge gourd is a popular vegetable used in indian cooking. In andhra pradesh, it is called nethi beerakaya or beerakaya.

How to make cucumber chutney in andhra stylePin On Healthy Babies from i.pinimg.com Neti beerakaya (నేతి బీరకాయ) resham . Bengaluru vankaaya (బెంగలూరు వంకాయ) (चाउ चाउ) ; Nethi beerakaya pachhadi is famous andhra . There are many medicinal properties and uses of this plant, dhamargava. The english name of chama dumpa is colacasia.thankyou for dropping by. Contextual translation of nethi beerakaya into english. Luffa is a genus of tropical and subtropical vines in the cucumber family (cucurbitaceae). The tender fruit of dhamargava is considered . Nethi beerakaya pachadi in telugu , karthika masam special recipe nethi beerakaya chutney recipe. Brother nethi beerakaya untay seeds also dorkuthay nethi dondakaya undav bro.

The english name of chama dumpa is colacasia.thankyou for dropping by.

The english name of chama dumpa is colacasia.thankyou for dropping by. Contextual translation of nethi beerakaya into english. These are just the soft . Vee on march 6, 2008 at 7:08 am. Nethi beerakaya pachhadi is famous andhra . In andhra pradesh, it is called nethi beerakaya or beerakaya. Watch how to make gutti neti beerakaya/gutti beerakaya kura/stuffed silk squash/stuffed ridge gourd/silk squash curry download my mango app . Nethi beerakaya pachadi in telugu , karthika masam special recipe nethi beerakaya chutney recipe. Ridge gourd is a popular vegetable used in indian cooking. The tender fruit of dhamargava is considered . Bengaluru vankaaya (బెంగలూరు వంకాయ) (चाउ चाउ) ; There are many medicinal properties and uses of this plant, dhamargava.

Bengaluru vankaaya (బెంగలూరు వంకాయ) (चाउ चाउ) ; Nethi beerakaya pachhadi is famous andhra . Thai okra is also called sponge ridge gourd or luffa in english and nethi beerakaya in telugu.

2 from Neti beerakaya (నేతి బీరకాయ) resham . There are many medicinal properties and uses of this plant, dhamargava. Thai okra is also called sponge ridge gourd or luffa in english and nethi beerakaya in telugu. The english name of chama dumpa is colacasia.thankyou for dropping by. The tender fruit of dhamargava is considered . Vee on march 6, 2008 at 7:08 am.

Contextual translation of nethi beerakaya into english.

Puffed rice, nethi chutti, nethi brekaya, nethi meaning, . There are many medicinal properties and uses of this plant, dhamargava. In andhra pradesh, it is called nethi beerakaya or beerakaya. Thai okra is also called sponge ridge gourd or luffa in english and nethi beerakaya in telugu. These are just the soft . Contextual translation of nethi beerakaya into english. Neti beerakaya (నేతి బీరకాయ) resham . Nethi beerakaya pachhadi is famous andhra . Brother nethi beerakaya untay seeds also dorkuthay nethi dondakaya undav bro. Vee on march 6, 2008 at 7:08 am. Ridge gourd is a popular vegetable used in indian cooking.

Neti Beerakaya In English / Cucumber Leaves Are Affected By Powdery Mildew Plant Leaf Disease Cucumber Disease False Powdery Mildew Stock Photo Alamy. Watch how to make gutti neti beerakaya/gutti beerakaya kura/stuffed silk squash/stuffed ridge gourd/silk squash curry download my mango app . Bengaluru vankaaya (బెంగలూరు వంకాయ) (चाउ चाउ) ; In andhra pradesh, it is called nethi beerakaya or beerakaya. Contextual translation of nethi beerakaya into english. Luffa is a genus of tropical and subtropical vines in the cucumber family (cucurbitaceae). The english name of chama dumpa is colacasia.thankyou for dropping by. These are just the soft .

Neti beerakaya (నేతి బీరకాయ) resham beerakaya in english. These are just the soft .

Brother nethi beerakaya untay seeds also dorkuthay nethi dondakaya undav bro. The english name of chama dumpa is colacasia.thankyou for dropping by.

How to make cucumber chutney in andhra style

The english name of chama dumpa is colacasia.thankyou for dropping by. Ridge gourd is a popular vegetable used in indian cooking. In andhra pradesh, it is called nethi beerakaya or beerakaya. Nethi beerakaya pachhadi is famous andhra .

How to make cucumber chutney in andhra style

The tender fruit of dhamargava is considered .

How to make cucumber chutney in andhra style

Nethi beerakaya pachadi in telugu , karthika masam special recipe nethi beerakaya chutney recipe.

Andhra Style Usirikaya Pachadi tastes heavenly when paired with hot plain rice & a dollop of ghee.

How to make cucumber chutney in andhra style

Amla is very commonly used in Andhra Cuisine. One of the most popular ways to use amla in daily meals is to make this chutney. It’s sour, tangy & spicy at the same time. Andhra Style Usirikaya Pachadi tastes heavenly when paired with hot plain rice & a dollop of ghee(clarified butter).

Did you know- The humble Indian gooseberry, commonly known as amla, is considered as a superfood. It’s name (Amla) comes from a Sanskrit word “Amlaki” meaning “Nectar of life “. This fruit ripens in the autumn in wet, forested, hilly areas on the Indian subcontinent. In India, it is considered as a sacred tree. The fruit is very nourishing, but it tastes sour. Both, dried and fresh fruits can be consumed for their health benefits. It has eight times more vitamin C than an orange, twice the antioxidant power of acai berry and around 17 times that of a pomegranate. It has been a common ingredient in the ancient Indian medicinal practice of Ayurveda. Many health problems are caused by oxidative damage (when body cells use oxygen, they produce by-products called free radicals that can cause damage). Antioxidant agents prevent and repair these damages. Vitamin C is a good antioxidant agent, which makes gooseberries a powerful tool against a variety of conditions, including various types of cancer.

Serve Andhra Style Usirikaya Pachadi with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.

If you like this recipe, you can also try other Pachadi recipes such as

Published: May 14, 2021 · Modified: May 14, 2021 by Pavani · Leave a Comment

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Dosakaya pachadi is a classic Andhra yellow cucumber chutney. It is an easy to make recipe that needs just a few simple ingredients. It is traditionally made in a mortar and pestle and hence called dosakaya roti pachadi.

Dosakaya has a slightly lemony, tangy flavor that is emphasized with the addition of other ingredients. A simple 10 minute chutney recipe that is a perfect side dish to any South Indian meal.

How to make cucumber chutney in andhra style

Table of contents

  • About the Recipe
  • Ingredients
  • Instructions
  • Expert Tips
  • You might also like

About the Recipe

A typical Andhra meal usually includes a spicy chutney or pickle. It can be a quick recipe like this cherry tomato pachadi or this vankaya tomato pachadi. Then there are pickles with seasonal veggies like this tomato nilava pachadi or this teepi avakaya.

Roti pachadi is a quick chutney made in a mortar and pestle. This was the preferred method when I was growing up. But nowadays we use the blender more to make any dish. But the flavor and texture of the chutney made in mortar and pestle is unparalleled. So, if you have time, then make this recipe the traditional way.

This dosakaya pachadi recipe is very quick and easy to make. The recipe needs very basic pantry ingredients. Cucumber is not cooked and is used raw. It is just finely chopped and mixed into ground tempering.

Do try this spicy, tangy and very tasty cucumber chutney recipe.

How to make cucumber chutney in andhra style

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this easy Dosakaya chutney:

  • Dosakaya – this yellow round or oblong shaped cucumber is widely sold in Indian groceries and many Asian stores.
    • To prepare it, peel the skin and half it. There are seeds in the middle. First order of business before cooking is to taste the seeds and the flesh separately. They should taste slightly sour and tart.
    • If either of them taste bitter, then determine how bitter they are. Some of the bitterness can be tamed with cooking but if it tastes too bitter – please chuck it and use another one.
  • Tempering ingredients – chana dal, urad dal, mustard seeds, dry red chilies, asafetida
  • Other ingredients – curry leaves, green chilies, tamarind paste, salt

How to make cucumber chutney in andhra style

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this easy dosakaya mukkala pachadi recipe:

Heat oil in a small sauté pan; add the chana dal, urad dal and dry red chilies. Cook till the lentils start to get golden, add mustard seeds and once the seeds start to splutter, add asafetida, curry leaves and green chilies. Cook for 1 minute. Turn off the stove and let the mixture cool for a few minutes.

How to make cucumber chutney in andhra style

Peel the skin and chop cucumber into bite small pieces. This is the time to take a taste test of the flesh and seeds separately. If the seeds taste bitter, then use a spoon to scoop them out.

How to make cucumber chutney in andhra style

Transfer the tempering mixture to a blender or a mortar and pestle. Grind the tempering to a coarse consistency. Add chopped dosakaya mukkalu (chopped cucumber pieces), tamarind and salt.

Pulse or grind, so that the cucumber mixes with the spices but is not completely smooth or mushy. Remove into a serving bowl. Serve this Andhra style cucumber pachadi along with rice, dal and a curry for a wholesome meal.

Expert Tips

  • Dosakaya pachadi can be stored in an airtight container in the the refrigerator for up to 3 days.
  • Make sure to taste the cucumber before using. There are chances that the flesh or seeds might be bitter.
  • Depending on the sourness of the yellow cucumber, you will have to adjust the quantity of tamarind paste.
  • If you prefer a smoother texture to the chutney, then grind it into a paste. Otherwise leave it chunky.

You might also like

Here are a few more delicious vegetable dishes that you might like:

Published: Jan 7, 2022 · Modified: Jan 7, 2022 by Pavani · Leave a Comment

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Sweet and sour cucumber chutney made with keera dosakaya. This Andhra style pachadi is easy to make and absolutely delicious. It is sour with the addition of tamarind and sweet with the jaggery.

Sesame seeds and sambar powder add a nice balance to this Indian green cucumber pachadi. A perfect accompaniment to any South Indian meal.

How to make cucumber chutney in andhra style

Table of contents

  • About the Recipe
  • Ingredients
  • Instructions
  • Expert Tips
  • Variations
  • You might also like
  • Recipe Card

About the Recipe

Pachadi or chutney is an important part of most Indian meals. Spicy condiments like this carrot chutney or this tomato nilava pachadi are a staple in my home.

Here I have a sweet and sour cucumber chutney. This pachadi recipe uses green cucumber or keera dosakaya which is widely available in all grocery stores here in the US.

I mostly use keera or English cucumber in salads and raita but rarely in my cooking. So this is a delicious variation for us. Recipe is from “Cooking with Pedatha” cookbook.

Cucumber is cooked lightly with tamarind, jaggery and sesame seed powder. This gives the dish a sweet, sour and deliciously savory flavor. Serve with rice or roti and dal for a tasty meal.

How to make cucumber chutney in andhra style

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this chutney:

  • Green Cucumber aka keera dosakaya or English cucumber. You can also use Persian cucumbers – pick
  • Tamarind pulp – easy to make by soaking tamarind in warm water. Then squeeze out the pulp discarding the fibers.
  • Jaggery – you can grate a block of jaggery or (conveniently) use jaggery powder.
  • Toasted sesame powder – Lightly toast sesame seeds until lightly golden. Then grind to a coarse powder.
  • Sambar powder – either homemade or store-bought. I sometimes use MTR brand sambar powder

How to make cucumber chutney in andhra style

Other ingredients you need are:

  • Urad dal
  • Mustard seeds
  • Dry red chilies
  • Asafetida/ hing
  • Green chilies, curry leaves and cilantro

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make cucumber chutney recipe:

If using regular American cucumber, then peel them because it has a thicker skin than English cucumber. Thinly slice into 1″ long pieces or ½” cubes.

Heat oil in a large pan on medium heat. Add urad dal, mustard seeds, dry red chilies and cook till the dal is golden and seeds start to splutter.

Add asafetida, curry leaves and cook for a minute. Next add the chopped cucumbers and cook for 2

How to make cucumber chutney in andhra style

Add the turmeric, tamarind pulp, sambar powder, jaggery and sesame seed powder. Cover and cook for about 5 minutes or until crisp tender. Add salt just before switching off the flame. Taste and adjust the seasoning accordingly.

How to make cucumber chutney in andhra style

Garnish with coriander leaves. Serve with rice and a curry for a complete meal.

How to make cucumber chutney in andhra style

Expert Tips

  • You can use any variety green cucumber to make this chutney.
  • Depending on the thickness of the skin, you might want to peel it to use in the recipe. If using American cucumber, then peel the waxy, thick skin. But if using English or Persian cucumber, you don’t have to.
  • To make tamarind pulp – soak a lemon size ball of tamarind in some warm water for 10 minutes. This will soften the tamarind. Then using your fingers, squeeze the tamarind to extract the pulp into the water. Discard any fibers and use the pulp.
  • To make toasted sesame seed powder, toast sesame seeds in a dry pan. Cook on medium-low heat until the seeds turn golden brown. Remove from heat and let cool. Then grind in a spice blender or small grinder until coarse. Don’t blend for too long, sesame seeds will turn to paste.
  • Feel free to use homemade or store-bought sambar powder.
  • Store any leftover dosakaya chutney in an airtight container in the fridge for up to 3 days.

Variations

Here are a few variations for this cucumber pachadi:

  • Use sweet pumpkin instead of cucumber to make gummadikaya pulusu pachadi
  • To make Vankaya pulusu pachadi – roast a large eggplant/ brinjal until tender either on stove or in a 400°F oven. Peel the skin and mash the pulp well with a fork. Follow the recipe as written and add cooked eggplant in the end.
  • If you have baby eggplant, then quarter them and use in the recipe. Make sure to let the eggplant cook until tender.

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  • How to make cucumber chutney in andhra style

How to make cucumber chutney in andhra style

How to make cucumber chutney in andhra style

How to make cucumber chutney in andhra style

How to make cucumber chutney in andhra style

I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Video: Come preparare la chutney di cetriolo in stile Andhra: 14 passaggi

  • Video: How To Make Coriander Mint Chutney | Easy Recipe By Ruchi Bharani | Basic Cooking

    Contenuto:

    • ingredienti
    • Passi
    • Hai fatto questa ricetta?
    • Domande e risposte della comunità
    • Suggerimenti
    • Avvertenze
    • Cose di cui avrai bisogno

    Altre sezioni

    I cetrioli sono famosi come ortaggi refrigeranti nel periodo estivo. Ne derivano varietà di piatti. Questo si chiama “Dosakaayi” in lingua telugu. Questo chutney, un condimento / condimento piccante, a base di cetrioli si chiama “Dosakaayi Pachadi” in telugu.

    ingredienti

    • Cetrioli delicati – 2
    • Peperoncini verdi – da 6 a 7
    • Tamarindo – 25 grammi
    • Curcuma in polvere – 1 cucchiaio
    • Sale – 2 cucchiai
    • Assafetida – 1 cucchiaino
    • Peperoncino rosso intero essiccato – 3
    • Semi di senape – 1 cucchiaio
    • Lenticchie bianche – 1 cucchiaio
    • Semi di cumino – 1 cucchiaio
    • Semi di fieno greco – 1/2 cucchiaino
    • Acqua – 1 tazza
    • Olio – 2 cucchiai

    Passi

      Lavare e pulire i cetrioli.

    Tagliateli a pezzetti.

    Aggiungere i semi di senape, i peperoncini rossi interi ed essiccati, i semi di cumino, le lenticchie bianche ei semi di fieno greco e mescolare per pochi minuti.

  • Versare il contenuto di cui sopra nella ciotola contenente i pezzi di cetriolo.
  • Mescolali accuratamente.
  • Metti da parte la ciotola di chutney per circa un’ora.
  • Servitela con riso o dosa (frittelle croccanti) o idli (torte al vapore) o roti (pane).
  • Video: Cum să faci Chutney de castraveți în stilul Andhra: 14 pași

  • Video: దోసకాయ రోటి పచ్చడి తయారీ | Dosakaya Pachadi Recipe In Telugu | Andhra Style Cucumber Chutney Making

    Conţinut:

    • Ingrediente
    • Pași
    • Ai făcut această rețetă?
    • Întrebări și răspunsuri comunitare
    • sfaturi
    • Avertizări
    • Lucruri de care ai nevoie

    Alte secțiuni

    Castraveții sunt renumiți ca legume de răcire în timpul verii. Din aceasta se fac varietăți de feluri de mâncare. Aceasta se numește „Dosakaayi” în limba telugu. Acest chutney, un condiment condimentat, făcut din castraveți, se numește “Dosakaayi Pachadi” în telugu.

    Ingrediente

    • Castraveți ușori – 2
    • Ardei iute verde – 6-7
    • Tamarind – 25 de grame
    • Pulbere de curcuma – 1 lingura
    • Sare – 2 linguri
    • Asafoetida – 1 linguriță
    • Ardei iute, roșu întreg – 3
    • Semințe de muștar – 1 lingură
    • Lintea albă – 1 lingură
    • Semințe de chimen – 1 lingură
    • Semințe de schinduf – 1/2 linguriță
    • Apă – 1 cană
    • Ulei – 2 linguri
      Spălați și curățați castraveții.

    Tăiați-le în bucăți mici.

    Adăugați semințe de muștar, ardei iute roșii întregi și uscați, semințe de chimen, linte albă și semințe de schinduf și amestecați-le câteva minute.

  • Se toarnă conținutul de mai sus în vasul care conține bucăți de castraveți.
  • Se amestecă bine.
  • Puneți bolul de chutney deoparte pentru o oră sau cam așa.
  • Serviți-l cu orez sau dosa (clătite crocante) sau idli (prăjituri la abur) sau roti (pâine).
    • Total Time 20m
    • Prep Time 20 m
    • Calories 270

    If you love effortless and healthy South Indian recipes, then you have to try this easy Cucumber Pachadi recipe. Also known as Vellarikka Pachadi, this Kerala cucumber pachadi recipe is ready to serve in just 20 minutes. If you want to experiment, you can also try Andhra style cucumber pachadi. Both Kerala and Andhra style cucumber pachadi are varieties of what is known as raita in the North India. The combination of refreshing cucumber, coconut and creamy yogurt is a perfect solution for the times when you can’t think of anything else to make. To add to the taste, cumin seeds, mustard seeds, oil and dry red chillies are added to the South Indian cucumber pachadi. It tastes best when served with roti or pulao. This easy recipe is hassle-free and can be served on many occasions like buffets, dinners or as a salad in kitty parties. Unique and dissimilar than other cucumber raitas, this South Indian cucumber pachadi has the taste of grated fresh coconuts which immediately gives you a tinge of deliciousness. So wear your chef hat and prepare Cucumber Pachadi recipe to amaze your guests with your culinary skills!

    Ingredients of Cucumber Pachadi

    • 2 dry red chili
    • 1 teaspoon mustard seeds
    • 1 cup beaten yoghurt (curd)
    • salt as required
    • water as required
    • 2 medium grated cucumber
    • 1 1/2 teaspoon chopped green chilli
    • 1/3 cup grated coconut
    • 1/2 teaspoon cumin seeds
    • 1 1/2 tablespoon coconut oil
    • 5 leaves curry leaves

    How to make Cucumber Pachadi

    Step 1 Make the paste for the pachadi

    To prepare this recipe, start with the paste and grind together the coconut, cumin seeds and green chillies into a fine paste.

    Step 2 Grate the cucumber & mix with the paste

    Next, grate the cucumber and add some salt to it. Now, add the earlier prepared paste along with the curd to the grated cucumber. Mix everything well.

    Step 3 Add tempering to your Cucumber Pachadi

    Now, put a frying pan over the medium flame and heat coconut oil in it. Fry the curry leaves, dry red chilli and mustard seeds, until the mustard seeds start to splutter. Add this to the cucumber mixture. Mix this well. Garnish it with coriander leaves!

    A delicacy from Andhra, made from roasted masoor dal, urad dal and dry red chillies and ground.

    How to make cucumber chutney in andhra style

    Andhra Style Kandi Pachadi Recipe (Masoor Dal Chutney Recipe) is a delicacy from Andhra. The chutney is made from roasted masoor dal, urad dal and dry red chillies and ground along with roasted gram and tamarind to make a coarse chutney. Then the chutney is tempered with mustard seeds and curry leaves.

    Serve the Andhra Style Kandi Pachadi Recipe with Homemade Crispy Ghee Roast Dosas and Spicy Crunchy Masala Idli Recipe to enjoy your morning breakfast.

    If you are looking for more Chutney recipes here are some:

    Ingredients

      To Roast
    • 1 cup Masoor Dal (Whole)
    • 3 Dry Red Chillies Other Ingredients
    • 1/2 cup Roasted Gram Dal (Pottukadalai)
    • 1 teaspoon Cumin seeds (Jeera)
    • 18 grams Tamarind
    • 4 cloves Garlic
    • Salt , to taste To temper
    • 1 teaspoon Mustard seeds (Rai/ Kadugu)
    • 1 teaspoon White Urad Dal (Split)
    • 2 Dry Red Chillies
    • 1 sprig Curry leaves
    • 1 pinch Asafoetida (hing)
    • Oil

    How to make Andhra Style Kandi Pachadi Recipe (Masoor Dal Chutney Recipe)

    To begin making the Andhra Style Kandi Pachadi Recipe, heat a flat skillet with oil, add the masoor dal and cumin seeds and roast until they become light brown.

    Add the urad dal and dry red chilli at the end and fry until the chillies crisp up.

    Once done, cool it down and grind it along with tamarind, garlic into a smooth paste by adding water.

    To temper, heat a small tempering pan and add mustard seeds and urad dal and allow it splutter for 10 seconds.

    Add curry leaves, dry red chilies, hing and leave the curry leaves to crackle for 10 seconds.

    Pour this tempered oil over the chutney and serve.

    Serve the Andhra Style Kandi Pachadi Recipe with Homemade Crispy Ghee Roast Dosas and Spicy Crunchy Masala Idli Recipe to enjoy your morning breakfast.

    Saatvik cooking and perfect recipes for the best Krishna prasadam

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    Indian Cucumber chutney ( dosakaya) (Andhra Style)

    How to make cucumber chutney in andhra style

    How to make cucumber chutney in andhra style

    *Indian Cucumber chutney ( dosakaya) *

    Cut and fry green chilies in oil till they are fully fried, takes 1 to 2 mins. Set aside to cool completely. Then roast chana dal and urad dal, roast them till golden. Set aside.

    Wash and peel the cucumber. Remove the seeds and discard them. Chop into small bite-sized pieces.

    Grind the dals first if you have roasted. Add green chilies, cumin/jeera, salt, turmeric, and a handful of the chopped cucumber pieces. Blend to a smooth chutney. Keep the rest of the cucumber pieces aside. If you do not like to have pieces you can also blend the entire cucumber.

    Pour the ground mix over the rest of the cucumber pieces, add salt chopped coriander leaves.

    Temper this with the tempering ingredients. Mix well.

    If needed add lemon juice or tamarind paste and mix well.

    This lock down, the one thing I have missed the most is Nagarjuna and its Andhra meals. I finally cracked the recipe of the tangy spicy Pappu Charu or the lentil curry. The other dish I missed is the Gun powder or the Andhra style chutney powder that we used to have with hot steamed rice and loads of ghee on it. Finally today I made the gun powder and the first bite I put in my mouth was like a trip to food heaven and back. Oh my god!! I missed this Andhra style chutney powder so much. Realised it only now….. Andhra Style chutney powder or more famously known as Gunpowder is a spicy, garlic powder made using roasted lentils and powdered coarsely. It can be stored for a month in an airtight bottle and had with hot rice or with dosa, idli.

    We as South Indians have a weakness for chutney powders. With so many varieties that exists, we at home always have a couple of them at all times. Garlic Chutney pudi, Karibevu Chutney pudi and this Andhra style chutney powder. Do try out these chutney pudis with hot steamed rice, a pinch of salt and a lot of ghee. You will know what I am saying.

    How to make cucumber chutney in andhra style

    Ingredients

    1/2 Cup – Chana Dal

    1/2 cup – Roasted Bengal Gram

    1 – Whole Garlic

    3 Tbsp – White sesame

    Small Lime Size Tamarind

    1 tsp – Asafoetida

    15 – Byadgi / Guntur Red Chilies

    2 to4 sprigs of curry leaves

    How to make cucumber chutney in andhra style

    In a heavy bottom Kadhai roast tamarind, hing, garlic, jeera, sesame seeds and curry leaves till they all turn nice and crisp.

    Add chillies and dry roast till the chillies turn very crisp. Keep the flame low to avoid them from burning.

    Transfer this onto a plate, spread it evenly and let it cool.

    Now in the same Kadhai add Chana Dal and roast till it turns slightly golden.

    Now add fried gram to this and roast till they turn nice and crisp.

    Transfer it out on a plate and spread it till it cools down.

    Once cooled, grind them together with salt to a coarse powder.

    Store in an airtight container.

    Also do check out the links for Garlic Chutney powder and Karibevu Chutney pudi ( curry leaf powder).

    Published: Apr 7, 2021 · Modified: Apr 9, 2021 by Pavani . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Leave a Comment

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    Tomato chutneyis a spicy and tangy, delicious recipe in Andhra style. This Tomato pachadi pairs well with south Indian breakfast dishes like dosa, idli and even goes well with rice too.

    How to make cucumber chutney in andhra style

    Here are a few more chutney and pickle recipes that can be served with South Indian meals COCONUT CHUTNEY, KARAM CHUTNEY, CORIANDER CHUTNEY and INSTANT MANGO PICKLE

    A SHORT VIDEO RECIPE:

    If you like my videos, please subscribe to my YouTube Channel and click the bell icon to be the first to know when I upload a new one! Thank you for subscribing!

    INGREDIENTS TO MAKE TOMATO CHUTNEY :

    How to make cucumber chutney in andhra style

    • Tomatoes
    • Chopped onions
    • Green chillies
    • Cumin seeds
    • Coriander seeds
    • Garlic pods
    • Red chilli powder
    • Turmeric powder
    • Mustard seeds +urad dal
    • Curry leaves
    • Coriander leaves
    • Salt to taste
    • Oil

    How to make cucumber chutney in andhra style

    ANDHRA STYLE TOMATO CHUTNEY RECIPE WITH STEPWISE INSTRUCTIONS :

    • Heat a pan with oil, once it is hot add cumin seeds, coriander seeds, curry leaves and garlic pods. sauté well for few minutes.
    • Next, add chopped onions and green chillies. Fry for few minutes or until onions turns their colour slightly.
    • Then add chopped tomatoes, turmeric powder and salt. Sauté for 5 to 6 minutes on medium flame.
    • Now cover and cook the tomatoes on medium flame or until tomatoes becomes soft and mushy.

    How to make cucumber chutney in andhra style

    • Once tomatoes are cooked nicely, add coriander leaves and red chilli powder. Mix well and sauté for another 2 to 3 minutes. Switch off the heat and allow the mixture to cool.
    • Then transfer the mixture into a mixie jar and grind into a coarse paste and transfer to a bowl.
    • Next heat a small pan with 2tsp of oil. Add mustard seeds and urad dal and allow them to crackle.
    • Mix the tempering into the tomato chutney well.

    How to make cucumber chutney in andhra style

    NOTES :

    • Adjust the green chillies according to your taste
    • You can adjust the spices according to your taste

    How to make cucumber chutney in andhra style

    Tomato Chutney Recipe

    Ingredients

    • Tomatoes -5 to 6 (medium size) chopped
    • Chopped onions – 1 medium
    • Green chillies – 5 to 6
    • Cumin seeds-1Tsp
    • Coriander Seeds-1Tsp
    • Garlic pods- 3 to 4
    • Red chilli powder-1Tsp
    • Turmeric powder – 1Tsp
    • Mustard seeds +urad dal – ½Tsp
    • Curry leaves
    • Coriander leaves
    • Salt to taste
    • Oil – 2 to 3 Tbs

    Instructions

    Video

    Notes

    • Adjust the green chillies according to your taste
    • You can adjust the spices according to your taste

    Tried this recipe? Mention @pavaniskitchen or tag #pavaniskitchen!

    For more recipe videos Subscribe our channel Pavanis Kitchen!

    If you try my recipe, then please tag @pavaniskitchen on Instagram and I’d love to see your photos. Do not forget to use the hashtag #pavaniskitchen

    Do you love this recipe? Then please share it and follow me on Facebook, Pinterest, Twitter, Instagram, Youtube Do you like to read my blog? Then don’t forget to subscribe to us to get new recipes right into your inbox for free.

    How to make cucumber chutney in andhra style

    Dosakaya Mukkala Pachadi – Andhra Special Recipe

    Dosakaya Mukkala Pachadi or Yellow Cucumber Chutney is a traditional Andhra recipe that is often served at weddings and religious occasions. It is easy to make; very, very healthy; and simply delicious.

    It is called mukkala pachadi because unlike traditional chutney which is ground fine, this dish has pieces (mukkalu in Telugu) of cucumber. I like this pachadi because it is chunky and crunchy; so much so that I eat it as a salad.

    You can also make Dosakaya Pappu with the Yellow Cucumber.

    How to make cucumber chutney in andhra style

    Dosakaya or Yellow Cucumber at Fresh Run Farm

    Ingredients

      Dosakaya/Yellow Cucumber – 1 Medium sized

    250 gms

  • Minapappu/Udad Dal/Black Gram – 1 tbsp
  • Tamarind Pulp – 1 tsp
  • Red Chillies – 3 or 4
  • Turmeric Powder – 1/4 tsp
  • Avalu/Rai/Mustard Seeds – 1/2 tsp
  • Curry Leaves – 4 or 5
  • Oil – 2 tsp
  • Salt to Taste
  • Method

    1. Peel the dosakaya and cut in quarters vertically.
    2. Deseed the dosakaya quarters.
    3. Cube the doskaya into 1/4″ pieces.
    4. Taste a small piece to ensure that the dosakaya is not bitter.
      • If the dosakaya is bitter, soak it in some salt water for 10 minutes.
      • Wash clean.
      • Taste again. The dosakaya should lose its bitterness. If the bitterness remains, you have no option than to discard the dosakaya. 🙁
      • Now follow the rest of the steps.
    5. Add salt, tamarind paste, curry leaves, and turmeric.
    6. Mix well and set aside.
    7. Heat 1 tsp oil.
    8. Add the minapappu and fry till golden brown.
    9. Add the 2 split red chillies and fry for 10-20 seconds.
    10. Set aside to cool.
    11. Grind the fried minapappu, red chillies, and about 2 tbsp of dosakaya pieces to a coarse paste. It should remain grainy.
    12. Add the ground mix to the dosakaya mix.
    13. Heat 1 tsp of oil.
    14. Add mustard seeds and wait till they splutter.
    15. Add to the remaining red chillies and curry leaves.
    16. Fry for 10-20 seconds.
    17. Add to the doskaya pachadi.
    18. Mix well.
    19. Let it marinate for about 1 hour.
    20. Serve with hot rice or with curd rice as a side dish.

    Found gracefully adorning all doubles in Trinidad and Tobago and perhaps in New York and environs, Cucumber Chutney has become a main stay of many a doubles vendor. Be it for economy’s sake or otherwise, cucumber chutney is a real crowd pleaser. It complements the other chutneys and sauces well “batting in its crease” and not overpowering the other flavours.

    Cucumber Chutney: A Companion to Doubles

    At first you get that all too common “sousy taste” the “trini tongue” is accustomed to, but at the end of the taste experience you get to recognise that this bad boy has some heat that kicks up the flavour a notch and has you craving for more. Another doubles or triples with chadon beni chutney, cucumber chutney and slight pepper perhaps? Why not?

    On a cool morning maybe under a tent or the shade of a tree at the side of the busy street, this delicious conglomeration wakes up the appetite and keeps you filled even up to mid morning where by that time you would have had three more microwaved in the office to keep you going till lunchtime because you just had to bring along about four and hide it in the fridge at work before anyone else could see. LOL. Yeah ah know some ah allyuh does do dat 🙂

    How to make cucumber chutney in andhra style

    But why buy four and you’re heating only three? Well that one is just in case your esteemed co worker sees you with doubles and asks you for one. But not to worry because you planned for them. after you hide the three, you have one in a separate brown bag waiting for them “bathe” in pepper so they wouldn’t beg you for yours. Of course you tell them you thought of them this morning when you were buying doubles by “Sauce” in Curepe. And, that you like plenty pepper in your doubles and perhaps they liked theirs like that too. hahahahaha

    Way boy! Ah just hope that doesn’t really happen oui! Anyhow here’s cucumber chutney as promised many moons ago. Of course I swear I could eat this with pelau and all, fus it tastin’ good. Enjoy 🙂

    Cucumber Chutney Recipe

    CUCUMBER CHUTNEY

    Ingredients:

    2 cucumbers, peeled and grated
    10 leaves chadon beni, chopped
    1 hot pepper
    3 tsp salt or salt to taste
    3 cloves garlic
    1 tbsp lime juice (optional)

    PUBLISHED: Dec 10, 2015 · LAST UPDATED: Jun 22, 2021 By Asiya 1 Comment

    Gongura Chutney Recipe is an authentic andhra cuisine chutney recipe from andhra pradesh made with ‘gongura’ leaves called as sorrel leaves in english. Gongura are usually found across the southern part of India and they are called as “Sorrel leaves” in English which usually appear in two different colors of stem, that is one kind of sorrel leaves have green stem and the other has a red color stem.

    Gongura is highly used green leafy vegetable in andhra recipes and the way every recipe is made is delicious and irresistible. I love trying out andhra cuisine.

    The gongura chutney is a bit sour in taste and this is what makes the dish enjoy with hot steamed rice. Andhra cuisine is full of chutneys and pachadis and every recipe is a delight to try out and it just comes out perfectly.

    I often make various dishes from gongura and the common one’s are gongura pappu, gongura pachadi, gongura mutton and gongura chicken.

    I have also updated with gongura pickle or gongura pachadi which is slightly a variation with this recipe.

    This chutney recipe with ambada/gongura leaves/ambadi is pressure cooked with spices and in this chutney I have added onion and tomato to give a better flavor and I am sure it would be loved by my blog readers.

    The gongura chutney or andhra chutneys can be stored in refrigerator for a couple of days and enjoyed with rice and also they taste well as an accompaniment to rice and dal.

    This is one version of gongura chutney which has a blend of hyderabad and andhra style of making.

    Things to remember while making the chutney for storing:

    1. The gongura leaves need to be washed well and dried to get rid of moisture content in the leaves or dry them using an absorption cloth/muslin cloth.

    2.If the chutney leaves are not dried then the chutney cannot be stored for a long time and can be eaten as an instant chutney.

    3.If the leaves are dried and made then the chutney can be stored for a couple of weeks.

    4.In this recipe I have added onions and tomatoes while cooking gongura leaves and these ingredients can be skipped if planning to store the chutney as the chutney spoils if water content is available in the chutney.

    How to make cucumber chutney in andhra style

    The simplest recipes are the best. And this spicy cucumber chutney is no exception. With Caribbean roots, this chutney comes together in just minutes and is gluten-free and vegan.

    Perfect as a topping on grilled vegetables and meats, like our blackened cod. Serve with flatbreads or as a stand-alone side dish.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don’t forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    🧾Ingredients and Substitutions

    This recipe is very straightforward and quick to make. But there are some substitutions so that you can vary the spice and adapt to what is available at your local grocery store.

    How to make cucumber chutney in andhra style

    • English Cucumber– Seedless varieties work best for this chutney. If you can only get standard cucumbers cut them in half and scrape out the bulk of the seeds before shredding.
    • Habanero Pepper- Other possible chili substitutes include a serrano, scotch bonnet, bird’s eye chile, or Thai chili. Not a fan of spice? Use 1 tablespoon of chopped roasted red pepper.
    • Lime– Fresh lime or fresh lemon.
    • Cilantro- I wrote this recipe using cilantro because it is easy to find and taste similar to the herb used in authentic cucumber chutney. Traditionally, cucumber chutney uses chadon beni, also called culantro and shado beni. Chadon beni is an herb with long thin leaves common in East Indian cooking. It is similar in flavor to cilantro but more pungent. It can be found at many international supermarkets. If you can get your hands on some only use 1 to 2 tablespoons. You need about half the amount of chadon beni as you do cilantro, it has a much stronger flavor.

    This recipe has some heat so I love to pair it with our cooling avocado lime crema.

    ⏲️How to Make Cucumber Chutney

    The key to this chutney is grated cucumber and a very fine chop on your other ingredients so that they blend seamlessly. Use the large side of a box grated or a similar size grater on your food processor.

    How to make cucumber chutney in andhra style

    Once your cucumber is grated you want to put it into a strainer or colander to allow the excess water to drop out. At least 5 minutes, but longer is fine. You aren’t on a time crunch with this step.

    Before combining with the other ingredients, you will want to gently press the grated cucumber to release any excess water.

    How to make cucumber chutney in andhra style

    The lime, cilantro, and habanero need to be finely chopped. I like to save my hands and do this in a food processor but a knife and cutting board work too.

    Simply combine your spicy herb mixture with the grated cucumber and salt to taste. Voila!

    How to make cucumber chutney in andhra style

    🥘How to Serve Caribbean Chutneys

    Cucumber chutney can be used as a sauce or topping and as a stand-alone side dish.

    We most often pair it with our Caribbean-inspired crockpot shredded beef or Vietnamese grilled pork and our homemade flatbreads (gluten-free, of course!).

    How to make cucumber chutney in andhra style

    🥗Cucumber Recipes

    Big fan of cucumbers? Here are some our favorite recipes featuring cucumbers. Definitely worth saving for later!

    How to make cucumber chutney in andhra style

    How to make cucumber chutney in andhra style

    How to make cucumber chutney in andhra style

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    How to make cucumber chutney in andhra style

    Andhra Style Peanut Chutney is a delicious side dish with idli, dosa, and uttapam. It is also called palli chutney in Andhra and you can make it with coconut too. Here is how to make it.

    How to make cucumber chutney in andhra style

    I believe that a tasty side dish can easily make any simple meal interesting. Don’t you agree?

    Weekdays, when work is just revolving around my head, I usually make only one sabzi or dal for lunch, because where do we have time to make that big meal. Right?

    But I also make sure to have something on the side such as Chutney, Raita or even a salad, so that our simple meal is more filling and is not very boring.

    Therefore, you will always find some chutneys sitting in my fridge. Not only for meals, but these chutney recipes also come in handy for breakfast.

    And today I will share Andhra Style Peanut Chutney recipes for you that I serve with my South Indian meals as well breakfast dishes like Dosa, Idli, Uttapam, etc.

    Chutneys are a quintessential accompaniment to every Indian meal; just make a quick chutney to give the whole meal a lovely flavourful spice kick.

    Some of the other Chutney Recipes, that I love making to serve with my everyday meals are – Onion Tomato Chutney, Amrood Ki Chutney, Maharashtrian Coconut Garlic Chutney, Sweet Tomato Chutney, and a delicious Bombay Chutney.

    What is Peanut Chutney?

    It is an easy and tasty chutney made with peanuts and is served popularly along with South Indian breakfast dishes.

    Among all the other Indian chutneys, this groundnut chutney is quite unique, given that there is no addition of coconut.

    This Andhra Style Chutney also has onions, that gives it a great flavor.

    Along with onions, the other ingredients that are used to give it more flavor are – onion, garlic, dry red chillies, and ginger.

    Later a tempering is poured which enhances the taste of this chutney even more.

    You can choose to add whole peanuts or peanuts with their skin out, peanuts added without removing the skin adds a lot more fibre to the chutney, it also gives it a stronger flavour.

    Process

    To make this delicious groundnut chutney, first vegetable oil is heated in a pan, to which peanuts are added and fried until lightly browned.

    Then it’s taken off the heat and transferred to a plate.

    Next dry red chilli, chopped garlic, ginger and onions are added and fried in the pan for a few minutes and transferred to the plate with fried peanuts.

    Once cooled, the fried peanuts and other ingredients are put into a grinder and mixed with tamarind and salt.

    Some water is added to the mixture to make a delicious smooth chutney.

    The chutney is tempered with a mix of mustard seeds, cumin seeds, urad dal, curry leaves and hing in hot oil.

    Finally, the tempering is poured over the chutney mix and served.

    Storage Suggestions

    This chutney also stays for a longer time as it doesn’t have any coconut added to it; hence it’s a great tiffin option as regular coconut chutney tends to get spoilt easily.

    You can store it in an airtight container for about a week in the fridge.

    If you are adding coconut to it, it will say good for 2 days in the refrigerator.

    Variations

    To make a very basic version of peanut chutney, add 1 cup roasted peanuts, 2 tablespoon curd, salt and pepper in a blender and blend until smooth.

    Give it a tempering of mustard seeds, hing and dry red chillies.

    You can add tomato and fresh coriander to this chutney as well.

    Peanut Chutney with Coconut

    You can make a variation of this chutney by adding ½ cup of grated fresh coconut to it too. Peanut Coconut Chutney tastes delicious with idli and dosa too.

    Serving Suggestions

    You can serve this yummy chutney for breakfast along with Dosa, Masala Dosa, Idli, Uttapam or Paniyaram.

    You can even serve it on the side with your South Indian meal of Sambar, Rice and Thoran.

    Equipment Required

    To make this chutney, you will need a good grinder to grind the chutney.

    I use this food processor in my kitchen for all the grinding purposes and it has been working great since the last few years.

    If you live in the US, you can try this one from Cuisinart.

    You might also like

    Step By Step Recipe

    Heat vegetable oil in a pan.

    How to make cucumber chutney in andhra style

    Add peanuts and fry until slightly browned.

    How to make cucumber chutney in andhra style

    Remove them in a plate.

    How to make cucumber chutney in andhra style

    Add red chilli, ginger, garlic and onion in the pan and fry for 3-4 minutes.

    How to make cucumber chutney in andhra style

    Add them in the plate with peanuts.

    How to make cucumber chutney in andhra style

    Let the peanuts and other ingredients cool. Transfer them in a grinder along with tamarind and salt.

    How to make cucumber chutney in andhra style

    Add some water and grind to make a smooth chutney.

    How to make cucumber chutney in andhra style

    For tempering, heat oil in a pan.

    How to make cucumber chutney in andhra style

    Once the oil is hot, add mustard seeds, cumin seeds and hing and let them crackle for a few seconds.

    How to make cucumber chutney in andhra style

    Add urad dal and fry until browned.

    How to make cucumber chutney in andhra style

    Add curry leaves.

    How to make cucumber chutney in andhra style

    Pour the tempering over the chutney and mix well. Serve the chutney with dosa, idli or rice dal.

    How to make cucumber chutney in andhra style

    Cucumber chutney is one of those spicy condiments which may well be native to Trinidad and Tobago, especially when it comes to the street food called ‘doubles’. A truly good doubles will always be topped with cumber chutney or depending on the season.. green mango chutney. The sour or tart base, spiced with the shando beni and the vibrant heat of the scotch bonnet pepper can cause serious drooling to take place (wipe your beak). As with many of the delicacies we enjoy in the Caribbean, we never give it much thought as to how simple it is to make. We all assume that there’s some level of difficulty when it comes to making traditional dishes, especially since our cuisine is not as readily documented in cook books etc.

    Let’s take a look at how simple this cucumber chutney is to make.

    How to make cucumber chutney in andhra style

    You’ll Need…

    1 large cucumber
    2 cloves garlic
    1 scotch bonnet pepper
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 lemon
    2 tablespoon Shado Beni

    Notes: To kick this up a bit, you can add a dash of cumin (geera). I used a scotch bonnet pepper, but you’re free to use a habanero and any hot pepper you may have or like using. If you don’t have shado beni, feel free to use 3 tablespoons of freshly chopped cilantro (coriander). I used the entire pepper (seeds and all), but if you’re overly concerned about excessive heat, don’t include the seeds.

    How to make cucumber chutney in andhra style

    How to make cucumber chutney in andhra style

    I used a seedless English cucumber for making this cucumber chutney so I didn’t have to remove ay seeds. Additionally I didn’t remove the skin as I like the texture and contrast the skin gives to the finished chutney. If using cucumbers with seeds, do use a spoon to remove them and any soft mushy areas. Must be firm for easy grating.

    I simply washed, then cut my cucumber into 2 pieces (easier to handle), then I grated with my box grater. Use the side which gives you that sort of shredded finish. (see pic)

    How to make cucumber chutney in andhra style

    How to make cucumber chutney in andhra style

    After grating I placed the now shredded cucumber into a strainer and squeezed out as much of the liquid as I could.

    How to make cucumber chutney in andhra style

    I then placed it back into a bowl and prepared the other ingredients. I gave the garlic, shado beni and scotch bonnet pepper a rough chop so it would be easier to puree.

    How to make cucumber chutney in andhra style

    You can use a Magi Bullet as I did, a food processor, a blender or just use your knife to give this a really fine chop. Additionally you can also use a mortar and pestle. In my magic bullet I squeezed the juice of the lemon, added the salt, black pepper and rough chopped – shado beni, garlic and scotch bonnet pepper. I started with a few quick pulses, then I let it run until I had a fine puree.

    How to make cucumber chutney in andhra style

    How to make cucumber chutney in andhra style

    The scent of the lemon juice, with the garlic, shado beni and scotch bonnet pepper will be divine and cause your mouth to start springing juices (you know what I mean). The final step is to assemble everything. Pour the pepper puree into the same bowl where you have the shredded cucumber and give it a good mix.

    The idea is to marry all the flavours so you have a nice spicy cucumber chutney. Allow this to marinate in the fridge for a couple hours and you’re good to go. This spicy cucumber chutney will last in the fridge for at least a week and goes well with anything you normally eat spicy condiments with..even your scrambled eggs at breakfast. Do remember to taste for salt.. the idea is to have a mellow/well-rounded undertone and have the shredded cucumber absorb the goodness of the garlic, shado beni and heat from the pepper.

    How to make cucumber chutney in andhra style

    Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

    Hvordan lage agurkchutney i Andhra-stil – Hvordan

    Innhold:

    • Ingredienser
    • Fremgangsmåte
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    Andre seksjoner

    Agurker er kjent som en kjølevæskegrønnsak om sommeren. Varianter av retter er laget av den. Dette kalles “Dosakaayi” på telugu-språk. Denne chutneyen, en krydret smak / krydder, laget av agurker kalles “Dosakaayi Pachadi” på Telugu.

    Ingredienser

    • Mild agurk – 2
    • Grønne chili – 6 til 7
    • Tamarind – 25 gram
    • Gurkemeiepulver – 1 ss
    • Salt – 2 ss
    • Asafoetida – 1 ts
    • Tørket, hel rød chili – 3
    • Sennepsfrø – 1 ss
    • Hvite linser – 1 ss
    • Kumminfrø – 1 ss
    • Bukkehornkløverfrø – 1/2 ts
    • Vann – 1 kopp
    • Olje – 2 ss

    Fremgangsmåte

      Vask og rengjør agurker.

    Skjær dem i små biter.

    Tilsett sennepsfrø, hele og tørkede røde chili, spisskummenfrø, hvite linser og fenegreekfrø og rør dem i noen minutter.

  • Hell det ovennevnte innholdet i bollen med agurkstykker.
  • Bland dem grundig.
  • Sett bollen med chutney til side i en time eller så.
  • Server den med ris eller dosa (sprø pannekaker) eller idli (dampede kaker) eller roti (brød).
  • Flavourful ground chutney made with ginger, onion, tomato and a few Indian whole spice that can be serve along with dosa and idli.

    How to make cucumber chutney in andhra style

    Andhra Style Allam Pachadi (Ginger Chutney Recipe) is a classic chutney that is accompanied along with pesarattu, idli or dosa. The chutney is made by sautéing the dals, onions, and spice on to a kadai and then ground along freshly grated coconut, a hint of jaggery and some tamarind juice. The spice are well balanced and taste delicious as a side dish for any breakfast dishes.

    Serve the Andhra Style Allam Pachadi along with pesarattu or idli to enjoy your morning breakfast.

    If you are looking for more chutney recipes here are some:

    Ingredients

    • 1 tablespoon Chana dal (Bengal Gram Dal)
    • 1 tablespoon White Urad Dal (Split)
    • 2 Dry Red Chillies
    • 1 tablespoon Coriander (Dhania) Seeds
    • 3 inch Ginger , chopped
    • 1 Onion , chopped
    • 1 Tomato , chopped
    • Salt , to taste To tamper
    • 1 teaspoon Mustard seeds (Rai/ Kadugu)
    • 1 sprig Curry leaves
    • 1 pinch Asafoetida (hing)
    • Oil , for cooking

    How to make Andhra Style Allam Pachadi (Ginger Chutney Recipe)

    To begin making the Andhra Style Allam Pachadi, heat a kadai with oil, add the dals and saute them till they are light brown.

    Add the dry red chillies, coriander seeds, onions, ginger and saute them till the onions are translucent.

    Once done, add the tomatoes and salt and saute till the tomato becomes mushy. Switch off the heat and grind it to a smooth paste.

    To make the tempering, heat a small kadai with oil, add mustard seeds and allow it to splutter.

    Add the curry leaves and hing, leave it for 10 seconds and pour it over the chutney.

    Serve the Andhra Style Allam Pachadi along with pesarattu or idli to enjoy your morning breakfast.

    South Indian cuisine uses a lot of peanut chutney but this Andhra-special peanut chutney with the tanginess of tomatoes offers something unique.

    How to make cucumber chutney in andhra style

    Highlights

    Come winter and our bedside table has a jarful of peanuts for any time munching. Winter afternoons spent with the whole family finishing a bagful of peanuts in one sitting brings back our childhood memories. The warming snack is best enjoyed in winter and given its high-protein content, it is extremely satiating too. Some of the overzealous families will fill up the pantry with scads of peanuts that they probably won’t even be able to finish in the season. The next best thing to do with the excessive peanuts is to make chutney with it.

    Chutney made with any of our favourite foods is always welcomed in our meals. If mint chutney adds an element of freshness, and tomato chutney brings tanginess to our meals, peanut chutney will level it up with its refreshing nutty taste and creamy texture. South Indian cuisine uses a lot of peanut chutney but this Andhra-special peanut chutney with the tanginess of tomatoes offers something so unique that you’ll become a fan after the very first taste.

    How to make cucumber chutney in andhra style

    Peanut chutney is a popular part of south Indian cuisine.

    Andhra-Style Peanut Chutney Recipe:

    Ingredients:
    (Serving: 2-3)

    Half cup peanuts
    1 large tomato
    2-3 garlic cloves
    Half tsp ginger, grated
    Salt to taste
    1 tsp oil
    Mustard oil for roasting

    For tempering:
    1tsp mustard seeds
    A pinch of hing
    1tsp urad dal
    1tsp chana dal
    2 whole red chillies, slit
    4-5 curry leaves

    Method:

    Step 1 – Peel and remove skins of peanuts and dry roast them. Keep aside.
    Step 2 – In the same pan, heat some oil and stir fry tomatoes, ginger and garlic. Let it cool.
    Step 3 – Put roasted peanuts and tomato mixture in a grinder and give it a few pulses to make smooth chutney without any lumps. Pour the chutney in a bowl.
    Step 4 – Make tempering for the chutney by heating around 2 tbsp of oil. Add hing, urad dal, chana dal, mustard seeds, whole red chillies and curry leaves and fry till they splutter.
    Step 5 – Pour the tempering over the chutney and serve!

    The Andhra-style peanut chutney will go best with south Indian dishes like dosa, vada, idli and uttapam. However, you can always experiment and pair it with other meals of your choice. We are sure you’ll love this nutty, creamy and tangy peanut chutney.

    About Neha Grover Love for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.

    Andhra Gongura Pachadi Recipe is a delicious and spicy chutney with the gongura leaves as the star ingredient. Served best with some piping hot steamed rice and a dollop of melted ghee.

    How to make cucumber chutney in andhra style

    Andhra Gongura Pachadi or this Andhra style chutney made of sorrel leaves an authentic delicacy typical to Telugu cuisine. It is an important part of every festive meal or feast. Although these leaves are called different names in different regions, the nutritional properties of sorrel leaves remain constant.

    Did you know: Sorrel leaves are rich in iron, vitamins, folic acid and antioxidants, these leaves are highly recommended for patients of heart conditions and diabetes.

    This Gongura Pachadi comes together with a whole riot of flavours and spices like red chillies, coriander, fenugreek and cumin to truly pamper your senses leaving you asking for more.

    Serve this Andhra Gongura Pachadi to spice up a South Indian thali meal.

    Other Pachadi recipes that you can try are:

    Ingredients

      Ingredients to roast
    • 10 Dry Red Chillies , adjust according to your taste
    • 2 tablespoons Coriander (Dhania) Seeds
    • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
    • 300 grams Sorrel Leaves (Gongura) For seasoning
    • 2 tablespoons Sesame (Gingelly) Oil
    • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
    • 1 teaspoon Black Urad Dal (Split)
    • 2 to 3 Dry Red Chillies
    • 3 to 4 cloves Garlic , crushed (optional)

    How to make Andhra Gongura Pachadi Recipe – Andhra Style Sorrel Leaves Chutney

    To begin making the Andhra Gongura Pachadi, first pick the sorrel/ gongura leaves from the stems, wash them thoroughly, dry it with a kitchen towel. Once dry, chop the gongura leaves and keep aside.

    Next, heat a pan over a medium heat and roast the dry red chillies, coriander seeds and fenugreek seeds until they are light brown, aromatic and toasted. Take care not to burn them

    Transfer them into a plate and set them aside to cool. Use as many or as few red chillies as you need, depending on the quality of the chillies and your desired spice levels. Once cooled, add them to a mixer grinder and make a smooth powder.

    In the same pan; heat oil until warm; add the mustard seeds, urad dal and red chillies and allow it to crackle and the dal to turn golden brown and crisp.

    Stir in the crushed garlic and saute for a few seconds until you can smell the aroma coming through. Once once, add the chopped gongura leaves, salt to taste and the ground powder.

    Keep stirring until the Gongura leaves become soft; it will take less than a minute. Check the taste and adjust the salt and chilli accordingly.

    You will also notice the Gongura Pachadi coming away from the sides of the pan and there will be a little oil residue.

    This is when the Gongura Pachadi is done, turn off heat and serve.

    You can store the Gongura Pachadi in the refrigerator for a week and serve it along with Dosa, Idli, Cheela, Adai, Pesarattu or simply along with hot steamed rice and ghee.

    How to make cucumber chutney in andhra style

    The flavor of ginger with the tangy tamarind and sweet brown sugar makes this Ginger Chutney or Andhra Allam Pachadi the best combination with Pesarattu, idli or dosai.

    How to make cucumber chutney in andhra style

    It is fun to explore different cuisines and choose recipes that the whole family would enjoy. The Andhra style Allam Pachadi has been on my list for a long time but never got it to until now.

    I researched quite a but and came across several different versions of the Ginger chutney and was quite confused about what is authentic. It really helps to be a part of a very big blogging family where I can always ask for help.

    I asked couple of my Andhra friends and came to know that there is nothing authentic as far as the recipe for Allam pachadi goes. it varies from family to family but everyone guaranteed that it is one delicious chutney to try. My cousin Uma also asked her neighbor friend and passed on a recipe to me.

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    How to make cucumber chutney in andhra style

    I sort of mixed up the recipes and came up with my own version using ingredients which I thought my family would like. My oldest son is not a big fan of ginger and I was curious as to how he takes on the this ginger chutney.

    It was interesting to hear him say that even though he does not like, he likes all the flavor that ginger is with. I served it with dosai but would love to make it again soon with Andhra special Pesarattu.

    How to make cucumber chutney in andhra style

    There are several different versions of the Allam pachadi that you will find online. There are some with lentils, some without. Some versions are made with just cumin whereas a few uses coriander seeds.

    Garlic is also added if preferred but I omitted it in mine. I instead used coriander and cumin along with fenugreek seeds. The must have part in the ginger chutney is the sweetness from brown sugar / jaggery and the sourness from the tamarind. Overall, this Allam pachadi has a spicy, sweet and tangy flavor.

    Preparation time – 10 minutes
    Cooking time – 10 minutes
    Difficulty level – Easy

    Enjoy to Cook & Serve — Eat Fresh & Limited — Exercise Regularly — Stay Fit & Healthy

    Recipe Text

    • Cucumber – 1 1/4kg
    • Green Chilies – 15 or to taste
    • Red Chilies – 3
    • Black Gram – 3tsps
    • Extra Black Gram – 2tsps
    • Fenugreek Seeds – 1/4tsp
    • Mustard Seeds – 1 1/2tsps
    • Tamarind – Small Gooseberry Size
    • Oil – 10tsps
    • Coriander for garnishing
    • Turmeric Powder – 1/4tsp
    • Salt to taste
    • Asafoetida – A Pinch

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Wash and clean Cucumbers. Peel the skin of Cucumbers and cut them into half longitudinally. Taste the Cucumber and its seeds separately. Before proceeding further to prepare the dish, first taste the cucumber for bitterness. Sometimes bitterness may be there in the seeds or in flesh or in both. If the bitterness is in the seeds, discard them and use the vegetable. If bitterness is in the flesh, choose another Doskaya. So do not to forget to taste them for bitterness.

    Separate the seeds from the Cucumber and take them into a bowl. We require the seeds while grinding. Chop the Cucumber into fine pieces. Wash, clean and cut the green chilies and keep them aside. Similarly break the red chilies into small pieces and keep them aside. Wash, clean and chop the coriander for garnishing.

    Heat a pan and add oil. When oil is hot add 3tsps black gram and fenugreek seeds. Fry them well till they turn golden in color. Then add mustard seeds and fry till they splutter. Then add green chili pieces and red chili pieces. Fry well so that the green chilies will not be hot when they are fried. Finally add asafoetida a pinch and fry. Your house will be filled with the nice aroma of the seasoning. Separate oil from the seasoning. Take the seasoned ingredients into a mixie jar. In the remaining oil add 2tsps black gram and fry till light brown in color. When they are fried add this to the chopped Cucumber pieces along with the oil. Take the mixie jar in which we took the seasoned ingredients and add tamarind to them. Similarly add salt and turmeric to the seasoning mixture and grind them well. Add the seeds of the cucumber and grind this seasoning. Add this ground paste to the chopped Cucumber and mix well with hand. Add some chopped coriander also and mix well. Transfer this to a serving bowl and garnish with the remaining chopped coriander.