Dosavakaya ~ Yellow Cucumber Pickle

Andhra cuisine is popular for its add-ins like avakaya / pickles and chutneys. Dosavakaya is a pickle made using yellow cucumbers / dosakaya (in Telugu). Unlike avakaya / raw mango pickle, you need not wait until summer to make this, as these cucumbers are available all round the year. Moreover, this pickle is simple to make, and will be ready in a day. This is a spicy, tangy, pungent pickle which can tickle your taste buds right away.

Ingredients

1 medium sized dosakaya / yellow cucumber
2 tbsp red chili powder
2 tbsp mustard powder
1 tbsp salt
3-4 tbsp sesame oil

Method

• Wash and dry the cucumber completely. Chop it in half and deseed, and then chop it into small pieces.
• In a wide vessel, add the dry ingredients and mix well.
• Add the chopped cucumber, combine until the mixture is well coated to the pieces.
• Now add oil gradually, maintaining a very thin flow, rubbing onto pieces. Add oil just sufficient to coat the cucumber pieces. (Do not make it runny)
• Check the seasoning and add salt, red chili powder accordingly.
• Transfer the mixture into a clean dry glass / ceramic container, cover with a tight lid and place in dry, dark area in your kitchen.
• The next day, mix the entire pickle with clean, dry spoon and your dosavakaya is ready to go with your hot steam rice.

NOTE:

• Do not peel the cucumber, else the crunchy texture may not be retained.
• You can alter the quantities of salt and red chili powder as required.
• Shelf life is 2 months if refrigerated, and if not, it should be consumed with-in 2 weeks.