Dosakaya pickle recipe | Dosavakaya recipe | cucumber pickle
Dosakaya pickle recipe – Dosavkaya is a Red Indian fix from andhra culinary art made using old cucumber. This is similar to the Avakaya that is made using mangoes. This dosakaya pickle is largely made when the stock of mango tree kettle of fis finishes and mangoes are not in season to have fresh unmatched. This however does not taste like the mango hole merely the flavors are almost the same and is liked by many Telugu speaking folk. This is unremarkably served in some marriages & temples helping meals during festivals, celebrations or interfaith ceremonies.
I had some readers requests for this recipe so sharing my version which has the identical flavors of this mango pickle. This pickle can be made in just 20 proceedings and is precise flavorful and hot. This is served with rice, ghee and pappu (andhra style dal). I made this dosakaya pickle late in the night, so I receive just few stepwise pictures.
I have used lemon juice that was extracted from 1 culture medium sized lemon tree. This is ex gratia and is needed if your cucumber is not tangy. Mine was moderately sourish but we the likes of our pickles to exist slenderly sour so I have used.
How to make dosakaya fix
1. Wash the cucumber and wipe it thoroughly. Allow to tearless completely. Make sure the cutting board, knife, bowl and spoons are all completely dry.
2. Turn out the Cucumis sativus to 2 and check if it is bitter by tasting it. Sometimes white-livered cucumbers turn out to exist bitter. Deseed and cube to 1 inch pieces.
3. ADD to a wide bowl along with the rest of the dry ingredients.
4. Add salt pro re nata. 1 tsp worked out well for Pine Tree State. Do adjust and attend not to add too much. Commix everything well.
5. Add oil and give a good stir. Cover with an tight lid and set aside in a dry place for 24 to 48 hours. Subsequently 24 hours the Cucumis sativus begins to release the juices and the pickle comes to a good consistency. Wash lemon and dry it completely and then squeeze in the succus. Mix swell.
If required add more oil and salt. Store in a water-washed and dry drinking glass or ceramic jar. Refrigerate and employ up within 7 to 10 days. Grip the muddle with moist autonomous spoons and work force.
Serve dosakaya kettle of fis with rice, ghee and dkl.
You May like to check separate dosakaya recipes,
Dosakaya pappu
Dosakaya chutney
Dosakaya pickle recipe
- 1 cup cucumber heaped / dosakaya pieces (about 1 inch)
- 2 tbsp mustard powder / avapindi
- 2 tbsp red chili powder
- 1 pinch methi seeds
- lemon juice as needed (I used 1 mass medium sized stinker)
- 1 tsp salt
- Oil every bit needed ( nearly 2 to 3 tbsp)
- 2 Ail cloves crushed (optional, I did not purpose)
-
Wash cucumber well and wipe off with a water-washed cloth. Allow to dry completely.
-
Deseed the cucumber. Cut to 1 inch cubes. Add them to a clean house and dry bowl.
-
Add all the dry ingredients and toss operating room mix well.
-
Hyperkinetic syndrome 2 tbsp oil and mix well.
-
Cover with a air tight lid and reserve for 20 to 48 hours.
-
Wash and desiccated lemon completely. Express the juice and appropriate.
-
Mix well with a medium-dry snog and hyperkinetic syndrome lemon succus to suit your taste. You can likewise bestow more oil if needed to bring it to a consistency.
-
Stack away dosakaya pickle in a air tight glass jar. It keeps good for about 10 days in icebox.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For trump results surveil my elaborate step-by-step pic instructions and tips supra the formula batting order.
Nutrition Facts
Dosakaya fix recipe | Dosavakaya formula | cucumber pickle
Amount Per Serving
Calories 14
% Daily Value*
Sodium 518mg 23%
Potassium 98mg 3%
Carbohydrates 2g 1%
Fiber 1g 4%
Vitamin A 970IU 19%
Ascorbic acid 1.2mg 1%
Calcium 16mg 2%
Smoothing iron 0.7mg 4%
* Percent Daily Values are based on a 2000 calorie diet.
© Swasthi's Recipes
Post a Comment for "Dosakaya pickle recipe | Dosavakaya recipe | cucumber pickle"