Vankai Dosakaya Pachadi/Brinjal Chutney
Andhra people are known for their pickles and pachadi. There is a known fact that most of there recipes are spicy and are ready to mix in hot rice with ghee. They taste so good when it touches your tongue. I love it. I have a wonderful friend named RAJI who is kind enough to teach me this pachadi. Thank you so much dear. Pachadi's are my all time favorite. Quick to make and damn tasty. Its very tempting dish and the pachadi will be finished in no time. This one stands first place in my list and next comes the beerakaya pachadi/ridge gourd chutney. This goes best with hot rice and ghee but it can be consumed with dosa/idly too. Now off to recipe....
- Prep Time : 5 minutes
- Cook Time : 15-20 minutes
- Yield : 3
Ingredients
- Binjal/Vankaya/kathirikai - 6
- Tomato - 1
- Tamarind - little bit(to taste)
- Green Chillies - 6-8
- Dosakai/yellow cucumber(finely chopped) - 1/4 cup or more
- Jeera - 1 tsp
- Garlic - 5-6
- Salt - 1 tsp
- For Seasoning:
- Oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Urad dal(ulandham paruppu) - 1 tsp
- Channa dal/kadala paruppu - 1 tsp
- Dry red chillies - 2
- Garlic(chopped/Crushed) - 3-4
- Curry leaves - 2 tsp
Instructions
1. In a kadai pour some oil then add jeera,let it splutter. To this add finely chopped brinjal and fry for some time till they are semi cooked. Close the lid. When they are half done add the tomatoes and saute them well till both brinjal and tomatoes are 90% done.
2. Now remove from fire and let it cool down. In a blender add some garlic,tamarind,salt and the cooked brinjal-tomato pulp & beat them in pulse mode for a sec and remove from blender.
3. This pachadi taste good when they are semi crunchy,but if you want it like pulp then you can grind them for one more minute too.
4. This is DOSAKAI in telugu and its otherwise called as yellow cucumber too. So peel the skin and chop them to fine pieces removing the seed.
5. Now in a pan add oil and do the above mentioned seasoning and switch it off and pour on top of the pachadi. Now mix the chopped dosakai and add little salt if required.
6. Now last step that we have to do it is enjoy it with hot white rice and add some ghee for sure to get the right taste of the pachadi. Isn't it heavenly???? yumm I am drooling for it already.
Linking this recipe to the on going event and also sending to this event
(1 votes, average: 4.00 out of 5)
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yummy and its new to me:)sure i will try this::)
following you dear:)
luks yumm n tasty..nice
Nice pachadi! I sent you an email regarding the brinjal event. please do check your rmail.