Dosakaya/Yellow cucumber Pachadi(thugayal)

The Dosakaya also called as Budamakaya is one vegetable, which is very commonly used in Andhra Pradesh. Variety of dishes are made with this and all of them are delicious.One among them is this pachadi,which is used instantly and tastes yummy when had with hot rice and ghee/clarified butter.Care should be taken while picking this vegetable in the grocery store. Normally a firm one which is yellow in color will be used for pachadi.It is always tasted first, while cutting, to check if there is bitterness.Bitter cucumber/dosakaya should be discarded.The pachadi is best done by hand grinding in traditional method.Water will not used while grinding.At the same time the shape of each piece will be retained to the extent possible.While grinding in mixie, pulse mode should be used for the best result.

INGREDIENTS

Dosakaya/yellow cucumber	1 medium
Tamarind	1 lime size
Urad dhal/black gram	3 tsp
Methi seeds/fenugreek	1 tsp
Red chili	6 no
Mustard seeds	1 tsp
Asafoetida/hing	1/4 tsp
Oil	3 tsp
Turmeric powder	1/2 tsp
Salt	to taste

METHOD

Peel the yellow cucumber/dosakaya and cut into medium size pieces.

Add a teaspoon of salt and half teaspoon turmeric powder, mix and keep aside for 15 minutes.

Heat oil in a pan,add red chilli and fry.

Then add urad dhal,methi seeds,and then mustard seeds and fry.

Add hing and remove and cool.

Soak tamarind in just enough water ( paste of tamarind can also be used).

Grind the fried ingredients in the mixie first.Add tamarind and salt and grind.

When a smooth paste is formed add the cut dosakaya pieces and mix gently with a spoon first, so that the pieces are coated well.

Then use pulse mode of the mixie/blender and grind for few seconds and remove.

Mix well and adjust salt. The oil left over after frying ingredients can be added now.

A spoon or two of the pachadi is enough to mix a cup of rice. This can be had as a side with rotis too.