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5 from 8 votes

Dosakaya Pachadi Recipe, Dosakaya Chutney

A south indian side dish recipe usually called as pachadi or chutney recipe eaten along with rice and tastes best with ghee and rice...
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: South Indian
Servings: 3 -4
Calories: 180kcal
Author: Asiya


For cooking dosakaya:

  • 2 medium sized round dosakaya/cucumber orange colored peeled deseeded and cut into small pieces
  • 2 medium sized tomatoes chopped

Other ingredients:

  • 1 finely chopped fresh coriander leaves
  • 1 lemon size tamarind
  • salt - as per taste
  • 1 tsp turmeric powder

For tempering:

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp chana dal bengal gram
  • 1 tsp urad dal split black gram
  • 1/4 tsp methi seeds/fenugreek seeds
  • 5-6 slit green chillies
  • 5-6 dried red chillies
  • 3-4 curry leaves


For the tempering:

  • Firstly, take a wok, into it, add oil and heat it.
  • Add mustard seeds, cumin seeds, chana dal, urad dal, methi seeds and stir well.
  • Add slit green chillies and stir well.
  • Add curry leaves and let them crackle.
  • Add dried red chillies and saute for few seconds.

For cooking dosakaya:

  • In a separate wok, add a tsp of oil, add dosakaya pieces and chopped tomatoes and mix well.
  • Cook them for 4-5 minutes on low flame.
  • Cool it down.

For blending chutney:

  • Add the tempering into the blender.
  • Add salt as per taste.
  • Add turmeric powder into it.
  • Add tamarind into it.
  • Add freshly chopped coriander leaves.
  • Blend the whole mixture for few seconds.
  • Into it, add the cooked dosakaya mixture.
  • Blend it for few seconds.
  • Serve it with rice and ghee!!!


1.If the yellow/orange dosakaya is too hard then it is better to cook the dosakaya and blend.
2.If the dosakaya is too ripe then peel it and chop the dosakaya into very fine pieces and add it to the blended tempering and mix these fine pieces.
3.Do not add the seeds into the chutney.


Calories: 180kcal
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