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Dosavakaya
దోసావకాయ: crunchy yellow cucumber cubes in a quick mustard, chilli and lemon masala, eaten within the week
Dosavakaya is the everyday pickle of Andhra homes: no waiting for mango season, just a round yellow dosakaya cubed with its skin on and tossed with mustard powder, chilli, salt, garlic and raw gingelly oil. It is made in minutes, often for Sunday lunch or to go with a festive meal, and eaten over the next few days with hot rice and ghee, pappu or curd rice. It is crunchy, juicy and mustard-sharp, hot and tangy, and the cubes give off a little juice that loosens the masala into a sauce. Dosakaya is sold in Indian grocers abroad; if you cannot find it, use a firm field cucumber, seeded, and add a little extra lemon juice for the missing tang. Because it contains raw garlic and cucumber, it is a fridge pickle: acidified with lemon and eaten within a week. Common mistake: using a bitter cucumber; taste a sliver from each end before you cut, and discard any that taste bitter. It is ready 2–3 hours after mixing, when the masala has turned glossy and the cubes taste seasoned through. Chef's tip: keep the skin on; it holds the crunch.
- Total time
- 23 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the pickle
- 1 ⅓ lb yellow cucumber (dosakaya)1 medium; about 500 g once seeded; or a firm field cucumber
- 2 tbsp mustard powderfreshly ground black mustard seeds
- 3 tbsp red chilli powder
- 1 ½ tbsp salt
- ¼ tsp ground turmeric
- 6 garlic cloveslightly crushed
- 2 tbsp lemon juice
For the tempering
- ¼ cup gingelly (sesame) oil
- ½ tsp black mustard seeds
- 1 pinch gluten-free asafoetida
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Method
0/6 doneStep 1: Wash a 750 ml glass jar in hot soapy water, rinse and dry it in a 250°F oven for 10 minutes; cool.
Step 2: Wash and dry 1 ⅓ lb yellow cucumber (dosakaya). Taste a thin slice from each end and discard it if bitter. Quarter it, scoop out the seeds and soft pith, and cut into 1.5 cm cubes with the skin on.
10 minStep 3: In a dry bowl, mix 2 tbsp mustard powder, 3 tbsp red chilli powder, 1 ½ tbsp salt and ¼ tsp ground turmeric. Add the cucumber and 6 garlic cloves and toss with a dry spoon.
3 minStep 4: Heat ¼ cup gingelly (sesame) oil in a small pan over a medium heat, add ½ tsp black mustard seeds and, when they pop, 1 pinch gluten-free asafoetida. Turn off the heat and cool for 5 minutes.
3 minStep 5: Pour the warm (not hot) oil over the cucumber, add 2 tbsp lemon juice and mix well until glossy.
2 minStep 6: Spoon into the jar, close and refrigerate. Eat after 2–3 hours and within 5–7 days, using a dry spoon. Throw it out if the cubes turn slimy, it fizzes or smells sour and off.
Nutrition per serving
- Calories
- 85 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dosavakaya take?
- About 23 minutes in total: 20 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of yellow cucumber (dosakaya)?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of mustard powder?
- Prepared mustard: 1 tbsp per tsp of powder.
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