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Monday, August 25, 2014

DOSA AVAKAYA -YELLOW CUCUMBER PICKLE from Pakashalaindiankitchen

DOSA AVAKAYA :Traditional pickle of Coastal Andhra is most sought dish in any catering events.especially in Brahmin households this is routine and every day recipe,Very simple to make,actually no need for Tadka or Popu for this dish.Just mix the ingredients keep the dish for pickling for 1-2 days and use it

1 yellow cucumber (Dosakaya) 500 gms approx.
3 tea spoons red chilli powder (preferably Priya or Three Mangoes Brand or Ashirwad)
3 tea spoons salt
3 tea spoons mustard powder
 2 to 3 table spoons of oil (preferably Ground nut or sesame Oil or any other oil   


Wash cucumber and wipe with a clean kitchen towel.  Dry for some time.  There should not be any moister on the cucumber. Do not Peel the skin of Cucumber it is required for pickle, Cut the cucumber. (First taste it, sometimes it may be bitter.  Do not use bitter ones)
Remove the seeds of the cucumber . Chop the cucumber to medium size cube pieces. 
Add all 3 parts of Chilli powder,Salt and Mustard Powder to Cucumber Pieces
Mix well with edible oil,add Hing
Keep in Dry place for two days with completely sealed 
Use Yummy Dosa Avakaya Pickle  from 3 day on wards
 Note : Tadka or Popu or Thalimpu is optional those who wants they can (for tadka all you need to do is heat the oil add mustard seeds,Dry chillies,Hing (Asofotida) and curry leaves and add the same to Pickle.
Shelf Life for this pickle is 1 month under refrigeration