Dosaavakaya or Cucumber Pickle is a South Indian Pickle made with Indian cucumber.
Dosakaya/Cucumber Ingredients
1/ of the large size dosa kaya/cucumber
1/2 cup red chili powder
1/2 cup mustard powder
1/2 cup salt
1/2 cup sesame oil
Preparation
Wash and dry out the cucumber without any moisture.
Cut the cucumber into about one inch pieces. Do not peel the cucumber.
Prepare the mustard powder by grinding the black mustard seeds into a slightly coarse powder. No need to roast the mustard seeds. Unroasted mustard seed powder should be used for this pickle.
Procedure
In a clean bowl add red chili powder, mustard powder and 3/4 of the salt. Keep the rest of the salt aside. This will be used later. Mix these 3 ingredients together without any lumps. Then add cucumber pieces to this and mix them well. Make sure that all the pieces are coated with spice mix. Add sesame oil and give a good mix. Keep this covered. Next day or at least after 12 hrs., notice that the cucumber oozes some juice. Add the rest of the salt and give another mix. Store this in a clean and dry bottle. If you are going to keep it for more than 4 days, add more oil until the pickle is covered. In the room temperature this dosaavakaya will be good for up to 6 months.
Tip
If you add all the salt at once, the cucumber is going to absorb a lot of salt and get salty. So add only 3/4 of the salt and add the rest of it the next day. Then the cucumber will not absorb the salt anymore and the spice mix will have enough salt.
Please feel free to write your comments and suggestions below.
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1/ of the large size dosa kaya/cucumber
1/2 cup red chili powder
1/2 cup mustard powder
1/2 cup salt
1/2 cup sesame oil
Preparation
Wash and dry out the cucumber without any moisture.
Cut the cucumber into about one inch pieces. Do not peel the cucumber.
Prepare the mustard powder by grinding the black mustard seeds into a slightly coarse powder. No need to roast the mustard seeds. Unroasted mustard seed powder should be used for this pickle.
Procedure
In a clean bowl add red chili powder, mustard powder and 3/4 of the salt. Keep the rest of the salt aside. This will be used later. Mix these 3 ingredients together without any lumps. Then add cucumber pieces to this and mix them well. Make sure that all the pieces are coated with spice mix. Add sesame oil and give a good mix. Keep this covered. Next day or at least after 12 hrs., notice that the cucumber oozes some juice. Add the rest of the salt and give another mix. Store this in a clean and dry bottle. If you are going to keep it for more than 4 days, add more oil until the pickle is covered. In the room temperature this dosaavakaya will be good for up to 6 months.
Tip
If you add all the salt at once, the cucumber is going to absorb a lot of salt and get salty. So add only 3/4 of the salt and add the rest of it the next day. Then the cucumber will not absorb the salt anymore and the spice mix will have enough salt.
Please feel free to write your comments and suggestions below.
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