Dosakai 1Pc

$1.99

About The Product Dosakai is a kind of cucumber that is famous in South India, especially in the provinces of Andhra Pradesh and Telangana. It is otherwise called yellow cucumber or lemon cucumber, because of its yellow-green tone and round shape that looks like a little lemon.Dosakai has a somewhat...

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About The Product

Dosakai is a kind of cucumber that is famous in South India, especially in the provinces of Andhra Pradesh and Telangana. It is otherwise called yellow cucumber or lemon cucumber, because of its yellow-green tone and round shape that looks like a little lemon.
Dosakai has a somewhat sweet and tart flavor, and is much of the time utilized in pickles, chutneys, and curries. It is likewise eaten crude as a serving of mixed greens or added to raita, a yogurt-based side dish.
Dosakai is a decent wellspring of nutrients and minerals, including L-ascorbic acid, vitamin K, potassium, and fiber. It is low in calories and has a high water content, making it a reviving and solid expansion to dinners.
In South Indian cooking, dosakai is frequently matched with hot and harsh flavors, and is utilized to adjust the intensity of dishes like curries and biryanis. A flexible fixing can be utilized in different dishes, and is well known among the two vegans and non-veggie lovers.

Dosakaya pachadi recipe

Dosakaya pachadi is a traditional South Indian chutney made with cucumber (dosakaya in Telugu), which is a refreshing and tangy accompaniment to rice, roti, or dosa. Here's a simple recipe to make dosakaya pachadi:

Ingredients:

1 medium-sized cucumber (dosakaya), peeled and chopped
2-3 green chillies, chopped
1 small onion, chopped
1/2 cup grated coconut
1 tsp mustard seeds
1 tsp urad dal
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
A handful of fresh coriander leaves, chopped
Salt to taste
Oil

Instructions:

Heat a tablespoon of oil in a pan over medium heat.
Add mustard seeds and let them splutter. Then add urad dal and cumin seeds and fry until the dal turns golden brown.
Add chopped onion and green chillies and sauté for a minute until the onions turn translucent.
Add the chopped cucumber and salt to taste. Mix well and cook for a few minutes until the cucumber softens and starts releasing water.
Turn off the heat and add grated coconut, chopped coriander leaves, and a pinch of hing. Mix well and let the mixture cool down.
Once the mixture has cooled down, grind it to a smooth paste in a mixer or blender.
Transfer the chutney to a serving bowl.
Serve dosakaya pachadi with steamed rice or any South Indian breakfast like dosa, idli, or vada.