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Dosavakaya (cucumber pickel in mustard and red pepper)


By Veggie Haven (Visit website)

(3.00/5 - 1 vote)




After having posted the Spicy flavorful podina-kobbari chutney coming to the Chilly hot and fiery portion for an entry to the "Spicy and Fiery Chutney event" hosted by Sreevalli at Ammaji recipes. Although I am personally not a great hot and chilly lover myself, Andhra cuisine is popular for wide variety of these  pickels and chutneys and these are a regular affair in my family dining and "ought to be there" dishes in my kitchen.They are certainly relished by the rest of my family crew. So reposting as my second entry to this event the Andhra special hot and fiery Dosavakaya.













Ingredients:





1 large Dosakaya cut to cubes

1 cup red pepper

1 cup mustard powder

1 cup salt

2 tsp methi(fenugreek) powder

3 cups oil













Method:

Cut the Dosakaya (yellow cucumber-sour kind) into cubes, some people deseed it completely but i like to leave in some seeds.

Take the cut dosakaya in a large bowl stir in all the ingredients and mix well.

Close the lid and let marinate for a day or two. In a couple of days the dosakaya leaves out water becomes tender and all the spices infused into it. The pickel is ready to serve.



 

Serving suggestions:

Serve with hot rice and ghee or with roti

The longer you store the pickel the better it tastes. This can be stored in a clean airtight container for months.













Dosakai Cucumber on Foodista





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