Jaya (my sis) prepares this Dosakaya (Yellow Cucumber) Pacchadi very often and she happened to mention it in a conversation. I thought we all would like it and so took the recipe from her and made it 2 days in a row. Thats how much we liked it! The tiny cucumber pieces have a crunch which gives it a unique taste. When I mentioned this pacchadi to Amma, she said it is not a new pacchadi as this was made during their childhood when these cute cucumbers were grown in their farms. In fact, she mentioned that the seeds were sun dried and later used to make a special chutney powder. Apparently the powder tastes heavenly (I never tasted it!). This same pacchadi can also be prepared with Kheera (Salad Cucumber). I shall surely blog about it some other time.


Dosakaya/Yellow Cucumber/Budamakaya finely chopped 1 1/2 cups
Tomato chopped 1/2 cup
Tamarind juice / Lemon juice 1 Tbsp or as needed
Turmeric 1/4 tsp
Salt  as needed
Green Chillies 3-4 or as needed
Coriander leaves handful
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Methi Seeds 7-8, Jeera 1/2 tsp, Mustard seeds 1 tsp, Hing couple pinches, Red chilli 1, Curry leaves 6-7)

Method Of Preparation - 

Peel the cucumber and take the seeds out and finely chop the cucumber. In a mixing bowl, add the chopped cucumber and salt and turmeric. Set it aside.

Note - For people who don't prefer the addition of the seeds and the pulp which goes with it, grind the seeds and pulp along with the seasoning as indicated in the next step. Don't throw away the nutrient rich seeds. I used to throw away the seeds until I came to know the benefits of the seeds!

In a small sauce pan, add oil and the rest of the seasoning ingredients and after the mustard seeds crackle and the dals are brown, add the chopped green chillies, chopped tomatoes, coriander leaves, tamarind juice (if using) and switch off the flame. (The tomatoes need not get cooked).

After the seasoning cools down, grind it to a fine paste and pour in the mixing bowl with the chopped cucumbers. Mix well and serve over hot steaming rice and ghee!

Linking this chutney to Umm Mymoonah's 'Anyone Can Cook'.

Preparation Time - 20 min
Makes 1-1 1/2 cups
Posted by Harini on Sunday, January 9, 2011


  1. Satya Says:
  2. this pachidi looks very tasty and with steaming rice and ghee it will definitely taste divine



  3. aipi Says:
  4. A very new recipe for me..bet will taste delicious with hot rice n daal!

    US Masala

  5. Priya Suresh Says:
  6. Slurp,thats a delicious and lipsmacking chutney..

  7. Scrumptious chutney! It looks very delicious!

  8. Chutney looks very tasty and mouthwatering.

    Hamaree Rasoi

  9. Umm Mymoonah Says:
  10. Yummy looking pachadi.

  11. Hi u have a nice blog.you can visit my blog and give ur valuable comments.

  12. Swathi Says:
  13. Nice delicious pachadi. Harini, if your kids don't like chocolate cakes, try some with milk chocolate or white chocolate, they may change their opinion.

  14. Reshmi Says:
  15. I love pachadi.. n this looks gr8!
    Also, there is a small giveaway in my blog.. Do participate in it!


  16. Satya Says:
  17. My all time favorite chutney ... mee version kuda chala bagundi

  18. Umm Mymoonah Says:
  19. Thank you for linking this yummy pachadi with Any One Can Cook : )

  20. amsa Says:
  21. First things First. Am not a big fan of Cucumbers. But today, I tried this Chutney. And My husband loved this Chutney a lot( He loves cucumbers). He liked the spice, the sourness from tamarind and the cucumbers in the grind ed pasted.

  22. nasreen basu Says:
  23. This comment has been removed by a blog administrator.  
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