Yellow Cucumber Chutney in South Indian Style

Hello Foodies, Today I am blogging on one of the best low-calorie vegetables, Dosakaya/Yellow Cucumber that is good for weight loss camp. Dosakaya / cucumbers are high in vitamin C and A, low in sodium content, and have zero cholesterol that is good for Blood Pressure patients. If we consume raw cucumbers we get all benefits without any loss of nutrients. We can make curry, sambhar, and pulusu with these Dosakaya/Cucumber. 

Any freshly made chutneys are extraordinary in taste especially if you use stone mortar and pestle in making them. Here I tried and made this chutney with mortar & pestle and it turned out yummy!!! Today I am posting Dosakaya roti pachadi, one of the most admirable chutneys from South Indian cuisine. It is very simple and easy to make, yet tastes good with hot steamed rice and ghee. Hope you too try it out !!!

Ingredients :
Yellow Cucumber / Dosakaya:  1  round medium-sized
Red chilies:   10
Green Chillies /pachi mirapakayalu        :    5
Tamarind:  small lemon size, soak in   little water
Black gram      :  3 tablespoons
Fenugreek seeds:   1/4 tablespoon
Mustard seeds:   1 1/2 tablespoons
Cumin seeds:    1/4 tablespoon
Oil: 5 tablespoons
Salt:   to taste
Turmeric powder:    1/4 tablespoon
Coriander leaves:   for garnishing
Asafoetida:  a pinch

Method : 
1. Before using the cucumber taste a small piece of cucumber as most of them are sour. Do not use sour ones to make chutney.
2. Wash and peel the cucumber and cut it in half longitudinally.
3. Remove the seeds from the cucumber, chop the cucumber into small size pieces.
4. Chop the coriander leaves finely and keep them aside.
5. Heat a pan, add 3 tablespoons of oil, when oil is hot, add 2 tablespoons black gram, fenugreek seeds, mustard seeds and fry them till the black gram turns golden in color.
6. Now add red chilies broken, green chillies and a pinch of asafoetida and let them fry. You will get a nice aroma from the seasoning. Now turn off the flame. Separate the seasoning 
    from oil.
7. Take a mortar and pestle, add the seasoning, cucumber pieces, tamarind, salt, turmeric powder and grind it into a coarse paste. Add finely chopped coriander leaves. Transfer this chutney into a serving bowl.
8. Heat another pan, add 2 tablespoons of oil, add 1table spoon of black gram, mustard seeds, cumin seeds, a pinch of asafoetida, and let them fry till black gram turn golden.
9.  Pour this seasoning over the chutney and garnish it with finely chopped coriander leaves.
10. Yummy Dosakaya pachadi is ready now !!! Serve it with hot steamed white rice and ghee.