I was surprised when Srivalli announced the theme " 3 Veggies that are actually fruits". Didn't knew that some vegetables which we are eating regularly are actually fruits. Some of them are Cucumbers, Avocado, Tomato, Peppers, Pumpkin , Aubergine ( brinjal) and Olives are actually fruits.
So for day 1, week 2 of BM 66 am here with a delicious and simple dish called Dosakaya Mukkala Pachadi. Dosakaya means yellow cucumber, mostly cooked in southern part of India can be eaten raw or can be cooked. Mukkalu means pieces. Pachadi means chutney. Except using fire to make tempering, this is a no cook dish made with in 10 minutes. Served as side dish with rice or roti or chapati. This recipe is adapted from Gayatri Vantillu. Here goes the recipe........
Ingredients:
Dosakaya mukkalu / yellow cucumber pieces 1 cup
Red chili 4
Green chili 4
Tamarind gooseberry size ball
Turmeric powder 1/2 spoon
Salt to taste
Chopped cilantro 1/4 cup
Udad dal 4 spoons
Fenugreek seeds 1/2 spoon
Hing 1/4 spoon
Mustard seeds 1/2 spoon
Oil 4 spoons
Preparation:
Remove the skin of yellow cucumber / dosakaya.
Cut into half and check the taste of seeds and the fruit.
If any of them are bitter in taste we will not be using that.
Keep seeds aside for later use.
Cut the fruit / vegetable into very small pieces.
In a wok or kadai heat oil and add 3 spoons udad dal.
Saute till brown and add fenugreek seeds.
Give it a stir and add mustard seeds, cut red chili and chopped green chili.
Fry everything together and finally add hing / Asodafatida and mix
Transfer everything to blender leaving oil in the kadai.
Let the mixture cool, now add salt, turmeric and tamarind.
Blend everything well and now add the seeds of the cucumber.
Blend everything together to make a smooth paste.
Add this paste the cucumber pieces along with chopped cilantro.
Now heat the kadai with oil and add rest of the udad dal.
Fry till golden brown and transfer it to the cucumber pieces with the oil.
Mix everything well and check for salt.
Add if required.
Serve as side dish or with hot rice or chapatti.
Check to see what my fellow bloggers are cooking for BM 66
So for day 1, week 2 of BM 66 am here with a delicious and simple dish called Dosakaya Mukkala Pachadi. Dosakaya means yellow cucumber, mostly cooked in southern part of India can be eaten raw or can be cooked. Mukkalu means pieces. Pachadi means chutney. Except using fire to make tempering, this is a no cook dish made with in 10 minutes. Served as side dish with rice or roti or chapati. This recipe is adapted from Gayatri Vantillu. Here goes the recipe........
Ingredients:
Dosakaya mukkalu / yellow cucumber pieces 1 cup
Red chili 4
Green chili 4
Tamarind gooseberry size ball
Turmeric powder 1/2 spoon
Salt to taste
Chopped cilantro 1/4 cup
Udad dal 4 spoons
Fenugreek seeds 1/2 spoon
Hing 1/4 spoon
Mustard seeds 1/2 spoon
Oil 4 spoons
Preparation:
Remove the skin of yellow cucumber / dosakaya.
Cut into half and check the taste of seeds and the fruit.
If any of them are bitter in taste we will not be using that.
Keep seeds aside for later use.
Cut the fruit / vegetable into very small pieces.
In a wok or kadai heat oil and add 3 spoons udad dal.
Saute till brown and add fenugreek seeds.
Give it a stir and add mustard seeds, cut red chili and chopped green chili.
Fry everything together and finally add hing / Asodafatida and mix
Transfer everything to blender leaving oil in the kadai.
Let the mixture cool, now add salt, turmeric and tamarind.
Blend everything well and now add the seeds of the cucumber.
Blend everything together to make a smooth paste.
Add this paste the cucumber pieces along with chopped cilantro.
Now heat the kadai with oil and add rest of the udad dal.
Fry till golden brown and transfer it to the cucumber pieces with the oil.
Mix everything well and check for salt.
Add if required.
Serve as side dish or with hot rice or chapatti.
Check to see what my fellow bloggers are cooking for BM 66
9 comments:
I am glad and that you found some interesting dish to cook..:)
That was one interesting theme. I was contemplating between that and regional and went with regional. Great share Sushma.
Yes the theme is interesting and you dished out a lovely pachadi.
Didn't know about cucumber and olives :D. Interesting theme!
cucumber chutney/pachadi is quite interesting
That is a rather interesting dish! Lovely start to the week :)
Very interesting dish, pachadi looks fantastic.
I love this easy to make dosakaya pachadi. It's been a while I made it, will have to look for some cukes now.
Very interesting and new to me. Looks very delicious
Post a Comment