Chicken Dosakaya is a classic dish with unique taste. Generally Dosakaya mutton is a very popular dish from the Andhra cuisine where dosakaya or the yellow cucumber is cooked with lamb meat (mutton) which is a very traditional and appetizing dish. The dosakaya or yellow cucumber cooked along with chicken and spices is simply irresistible in its taste. The dosakaya when blended with the chicken pieces and spices absorbs the flavors and gives a tangy, spicy and slightly pungent flavor. The gravy is yellow in color as it is spiced with green chilli paste, hence has an explicit taste. This curry tastes absolutely good with roti, chapatti, rice etc.
Dosakaya Dosakaya or yellow cucumber, a small, round or oval shaped light green to bright yellow colored vegetable, with a crisp crunchy skin and a mild sweetish and tarty taste. Few people from Andhra region also call it as Budamkaya. The dosakaya tastes mildly sweet with just a tiny hint of tanginess like cucumber with lemon juice sprinkled on. This vegetable with tur dal and in combination of rice makes an easy lunch and one of the favorite meals. For vegetarians in India, dal is one of the main sources of protein.
So, dal is made in many different ways on a daily basis in most of the Indian homes. With yellow cucumber, this dal is not only easy; it makes one delicious and healthy meal. With very little, basic seasoning, this dish's taste comes mostly from the yellow cucumber. The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. A yellow cucumber available in many parts of India! They are commonly added in Sambar/Soup, Daal and also in making Dosa-Aavakaaya (Indian pickle) and chutney. These gourds are relatively crisp, cool, and juicy, but get only so-so marks for flavor and nutritional content.
In south India, the dosakaya pappu is prepared almost every alternate day. It’s best to eat this during peak summer months because it has some sort of cooling affect on the body. Dal or pulse has its own nutrition value. Dosakaya or the Indian yellow cucumbers are very beneficial to health. They are very low in calories, have minimal amounts of fats and no cholesterol. Have very high water content and are know to have diuretic properties, and thus help in improving the kidney and bladder diseases. Eating cucumbers regularly in summer months prevents dehydration.
They have moderate source of vitamin c, a natural water soluble antioxidant. It enhances the body's immune system, increases the elasticity of skin and blood vessels, and prevents bruising of the skin and moderate source of folic acid and vitamins A, which are essential for maintaining a healthy heart and eye sight. Good source of other minerals like calcium, iron, phosphorus, magnesium, zinc and manganese, which play a very important role in maintaining proper metabolic activities of the body. Good source of potassium and very low in sodium. This helps in lowering the blood pressure. Chicken is a very popular food in India as well as throughout the world cooked in multitude of ways to satisfy our palate.
From a simple chicken soup to a fantastic tandoori chicken is well appreciated and valued by people of all ages. Chicken cooked in almost any form great luscious and is good for health. The health benefits of eating poultry (lean without fat) are healthy. It is low in fat and calories and high in protein. If you’re looking for a great source of lean, low fat, protein rich, then Chicken is the word. The protein in chicken lends itself to muscle growth and development, and help support a healthy body weight and aid weight loss. Chicken Dosakaya is an absolute out of the world recipe with amazing flavours and a must to try dish.
Look below for the recipe and do make it a point to prepare this dish or else you would be really missing out on some very good yummy and unique chicken dish.
Chicken Dosakaya Recipe:
- Chicken - 500 gms
- Yellow cucumber - 1 big
- Mustard seeds - ¼ tsp
- Cumin seeds - ¼ tsp
- Red chillies - 3 nos
- Curry leaves - 2 springs
- Onion - 1 big
- Ginger garlic paste - ½ tsp
- Turmeric - ¼ tsp
- Chilli paste - 1 tbsp
- Coriander leaves - ½ bunch
- Heat oil in a pan and when it gets hot, add mustard seeds.
- When mustard seeds crackle, add cumin seeds, red chillies, curry leaves and sauté well.
- Add onion paste, salt and cook till the onions slightly change its color.
- Add ginger garlic paste, turmeric powder and cook till raw flavours are gone.
- Add green chilli paste, coriander powder and little water. Mix and then add the chicken pieces.
- Add yellow cucumber (cut into pieces) and mix all the ingredients.
- Cover the pan with a lid on and allow cooking for 25 to 30 minutes.
- Finally add a dash of lemon juice and sprinkle some chopped coriander leaves.
- Serve hot with phulkas, roti, chapatti or rice.
Tip: Cut and taste a small piece of dosakai, if it tastes bitter discard them and select the ones that are not mature and soft enough. They become quite soggy when cooked.
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