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Yellow cucumber pickle

Yellow cucumber pickle, or Dosavakaya, is from southern Indian state of Andhra Pradesh. This pickle is a favourite of all in my family and is very easy to make. This pickle can be stored at room temperature or in fridge but should be consumed in 1-2 weeks.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 cups yellow cucumber
  • 1 cup red chilli powder
  • ¾ cup mustard powder
  • ¾ cup of salt
  • 2 Tbsp fenugreek-cumin powder
  • 2 cup vegetable oil.
  • For tempering:
  • 1 Tbsp oil
  • 1 tsp split black gram
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2-3 garlic cloves
  • 2 red chillies
  • 1 sprig curry leaves

Method
 

  1. First deseed and cut the yellow cucumber into small pieces.
  2. In a pan, warm 1 cup of oil. Keep aside.
  3. In a large bowl , make sure the bowl is completely dry, add cucumber pieces, chilli powder, mustard powder, salt, fenugreek-cumin powder.
  4. Mix with a dry spatula until the pieces are evenly coated with the spices. Then add warm oil. Toss everything together.
  5. For tempering, in a pan, add 1 Tbsp of oil , split black gram, mustard seeds, cumin seeds, garlic cloves, red chills and curry leaves. Fry for 2 min and add to the pickle.
  6. Let the pickle cool down completely and store it in air tight container.
  7. Serve it with hot rice and ghee or dosa or idli.