Some times you have a Dosakaya/Indian yellow cucumber which is about to ripe or slightly ripened. This kind of Dosakaya is well suited for pulusu. So when you have a slightly ripened doskaya, try this Dosakaya pulusu recipe. Dosakaya and onion are cooked in tamarind sauce. This is a great combination with rice.
Video in English
Dosakaya/Indian Yellow cucumber
Video in Telugu
Ingredients
1 medium sized slightly ripened Dosakaya/Indian yellow cucumber
2 medium size onions
4-5 green chilies
4-5 garlic cloves
1 tbsp roasted sesame seeds
1 tbsp besan/gram flour/chickpea flour/senaga pindi
some cilantro
2 tsps tamarind paste
a tiny pinch of stevia or a small piece of jaggery
1/4 tsp turmeric powder
salt for taste
For Tempering
1 tbsp oil or ghee
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
2-3 red chilies
a pinch of hing/asafoetida
a few curry leaves
1 medium sized slightly ripened Dosakaya/Indian yellow cucumber
2 medium size onions
4-5 green chilies
4-5 garlic cloves
1 tbsp roasted sesame seeds
1 tbsp besan/gram flour/chickpea flour/senaga pindi
some cilantro
2 tsps tamarind paste
a tiny pinch of stevia or a small piece of jaggery
1/4 tsp turmeric powder
salt for taste
For Tempering
1 tbsp oil or ghee
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
2-3 red chilies
a pinch of hing/asafoetida
a few curry leaves
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Preparation
Dry roast the sesame seeds and let them cool down. When they are cold, coarsely powder them and keep aside.
Wash and peel the cucumber. Cut it into small pieces.
Cut the onion into 1 inch pieces. Cut the green chili lengthwise.
Chop the garlic into small pieces.
Chop the cilantro /coriander leaves finely.
Dry roast the sesame seeds and let them cool down. When they are cold, coarsely powder them and keep aside.
Wash and peel the cucumber. Cut it into small pieces.
Cut the onion into 1 inch pieces. Cut the green chili lengthwise.
Chop the garlic into small pieces.
Chop the cilantro /coriander leaves finely.
Procedure
Take one tsp of oil in a pan which is on medium heat. When the oil is hot add green chili and garlic and fry them until garlic turns light brown. Then add onions and a pinch of salt. Stir it once and cook it covered for a couple of minutes. After 2 minutes, add cucumber and some water. Stir it. Again cover it and cook for 2 more minutes. Then add tamarind paste, turmeric powder, salt and jaggery. I used stevia for sweetness instead of jaggery. Mix them well. Mix besan with some water and add it to pulusu. Add more water to get your desired consistency. Let it cook in the low flame. Prepare tempering while it is cooking.
Tempering
Take oil or ghee in a small pan which is on medium heat. When the oil is hot add fenugreek seeds followed by mustard and cumin seeds. Keep stirring. When the mustard seeds are spluttering, add red chilies by cutting them into pieces. Add hing/asafoetida and curry leaves. Switch off the flame.
Add this tempering to the pulusu and mix it well. Let it boil on low flame for 5-10 minutes. Then add coarsely powdered sesame seeds and finely chopped cilantro. Switch off the flame. Serve it hot with rice or enjoy it as a soup.
Feel free to write your comments and suggestions below.
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Take one tsp of oil in a pan which is on medium heat. When the oil is hot add green chili and garlic and fry them until garlic turns light brown. Then add onions and a pinch of salt. Stir it once and cook it covered for a couple of minutes. After 2 minutes, add cucumber and some water. Stir it. Again cover it and cook for 2 more minutes. Then add tamarind paste, turmeric powder, salt and jaggery. I used stevia for sweetness instead of jaggery. Mix them well. Mix besan with some water and add it to pulusu. Add more water to get your desired consistency. Let it cook in the low flame. Prepare tempering while it is cooking.
Tempering
Take oil or ghee in a small pan which is on medium heat. When the oil is hot add fenugreek seeds followed by mustard and cumin seeds. Keep stirring. When the mustard seeds are spluttering, add red chilies by cutting them into pieces. Add hing/asafoetida and curry leaves. Switch off the flame.
Add this tempering to the pulusu and mix it well. Let it boil on low flame for 5-10 minutes. Then add coarsely powdered sesame seeds and finely chopped cilantro. Switch off the flame. Serve it hot with rice or enjoy it as a soup.
Feel free to write your comments and suggestions below.
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