Dosakai Pachadi


1 medium size dosakai (melon cucumber)
weighs about 350gms
10 green chillies, cut lenghtwise
(you can reduce
as per your spice level)
1 tsp dhaniya (coriander seeds)
1 tsp jeera (cumin seeds)
Handful of toasted peanuts, peeled
3 tbsps of chintakai thokku
1 tbsp of cilantro, chopped
Salt as per taste

1tsp of oil

for tempering/tadka:

1 tsp of mustard seeds
few curry leaves
a pinch of asafeotida
1 tsp of oil

Peel the dosakai (melon cucumber), deseed and chop into very small and thin pieces or cubes.
  1. Heat the oil and add green chillies, saute it till cooked and be sure not to burn them.
  2. To this add dhaniya (coriander seeds) and jeera (cumin seeds) and fry for a min, cool and keep aside
  3. First grind roasted peanuts and add the chillies, chintakai thokku, cilantro, salt and just grind coarsely so that all ingredients are mixed well.
  4. Mix this with dosakai pieces and keep aside.
  5. For tempering heat a tsp of oil, add mustard seeds let them splutter, add curry leaves and fry for a few seconds on low heat.
  6. Lastly add a pinch of hing/ asaefotida and pour the tempering on the pachadi, mix well and serve with hot rice.

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