Dosavakaya Pickle recipe | Instant Dosakaya avakaya | Yellow cucumber pickle
Dosavakaya is a very popular pickle in Andhra household (South Indian). This pickle is made from yellow Indian cucumbers known as Dosakaya. Hence the name of the pickle called as Dosavakaya (Dosa from dosakaya and avakaya is telugu name for pickle).
This is an instant pickle which means no need of sun drying or curing the pickle. You can make this under 20 mins and dosavakaya tastes amazing with rice, yogurt rice or as a side for chapati (Indian flatbread).
We love this pickle and unfortunately these cucumbers are not that easily available here in USA, so we decided to grow our own in the backyard. Below is the picture of the Dosakaya when they are still unripe.
Dosakaya in general tastes like cucumber but more meaty and sour, best combination to make a pickle. Dosavakai tastes spicy,little sour and crunchy. We do not peel the cucumbers as the peel retains the shape of the pieces and also its edible (with lot of fiber).
This pickle should be store in refrigerator as it is instant pickle, so make sure you eat the pickle with in 10 days of making it. Although it lasts upto 1 month in the fridge
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Dosavakaya Pickle recipe | Instant Dosakaya avakaya | Yellow cucumber pickle
- 2 medium Dosakaya (Indian Yellow Cucumbers) (cut into 1 inch pieces.)
- 4-5 tbsps Oil (use any oil of choice.)
- 2 tbsps Mustard seeds
- 2-3 tbsps Red chili powder (adjust per taste)
- 2-3 tbsps Salt (adjust per taste)
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Heat the oil in a pan, not smoking hot but hot enough.
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Once the oil is hot, turn off heat and completely cool.
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Take the mustard seeds and grind into powder.
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Now wash the cucumbers/dosakaya well and dry completely with a clean cloth, there should be no moisture.
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Cut the cucumbers and remove all the seeds and cut them into 1 inch pieces.
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Now take the pieces in a big bowl, add salt and red chili powder to taste, add ground mustard seeds powder to the pieces.
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Mix well so that all the pieces are coated with spices.
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Now add oil to the pieces, so that the pieces get coated by layer of oil.
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The pickle should not have dripping oil, so add oil just enough to coat the cucumber pieces.
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Now taste finally if it needs more salt or spices. Add if needed.
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Our pickle is ready, store in fridge and serve with rice.
- You can use any oil of choice, I used canola oil
- Adjust spices per taste, I added all the ground mustard powder.
- Kashmiri chili powder gives nice red color but doesn’t give lot of spiciness, so I added kashmiri chili powder and also some hot chili powder.
- Pickle shouldn’t be oily, so don’t add lot of oil.
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