Monday 19 January 2015

Dosa Avakai (Melon Cucumber Pickle)

Indian cuisine consists of thousands of regional cuisines which One of the most important parts of the Andhra cuisine are the various
pickles, such as avakaya, a pickle made from green mango. Dosa Avakai is  an old Andhra culinary tradition which can be prepared easily.

Preparation time: 15 min
Resting Time: 6-8 Hrs
 Cucumber (Dosakaya) - 500 gms approx.
Red chilli powder -50gms
Salt -50gms(or as required)
Mustard powder-50gms
Methi powder-1tsp
Dosa Avakai
Dosa Avakai (Melon Cucumber Pickle)

1.Wash cucumber and wipe with a clean kitchen towel and dry for some time. 

2.There should not be any moisture on the cucumber. 

3. Chop the cucumber to small pieces. (Taste and make sure that the cucumber is not bitter)

4.Now take the cucumber pieces in a mixing bowl add red chilli powder, salt, mustard powder and methi powder ,mix well with a ladle.

5.Add 100gms of oil to the cucumber mixture and mix well.
6.Rest the Aavakai at room temperature in a dry place for 6-8 hours to absorb the spices.

7.Store it in a air tight container or jar.

8.The cucumber absorbs the spices and is ready to eat with rice and ghee.

Note:Tastes good for 2 to 3 weeks if refrigerated.

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