Dosakaya pachadi Cucumber pickle
|Published||Feb 6, 2008||Cooking Time||20 Minutes|
|Recipe Type||Dipping/Pickles||Preparation Time||30 min|
|Ingredient||Cucumber||Standing Time||20 Minutes|
Recipe of Dosakaya pachadi Cucumber pickle
|Methi Pdr (Fenugreek Seeds Pdr)||1||Teaspoons|
|Medium Size Cucumber (pappu Dosakaya)||1||Numbers|
Take a cucumber and cut a small portion of it and taste to see it is not bitter. Wash it and wipe neatly (there shouldn't be a drop of water on it). Cut it into small cubes (do not peel the cucumber). To the cucumber cubes (remove seeds) add chilli pdr, mustard pdr, methi pdr, salt, garlic cloves (slightly mash them) and mix them nicely. Heat oil and add to this mixture. Ground nut oil tastes good. Mix all the ingredients properly and keep in adry jar and rest it for a day. It stays for 2 weeks and tastes like mango pickle. Tastes good with upma, rice, chapathi, dosa etc.
Keep away from water.
Posted Feb 6, 2008