Dosakai(Cucumber) Chutney

Name: Dosakai(Cucumber) Chutney
Total time: 300 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 medium Dosakai; 3 cup shredded coconut; 5 green chillies; 10 dry red chillies; 1 tsp asafoetida; 1 tsp mustard seeds; 1 tsp urad dal (black gram); 10 curry leaves; 1 salt to taste; 2 tbsp oil

Rahul Nodu Shivananda @cook_3751687

Rahul Nodu Shivananda @cook_3751687

Dosakai(Cucumber) Chutney

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Ingredients

5 mins

6 servings

3 mediumDosakai
3 cupshredded coconut
5green chillies
10dry red chillies
1 tspasafoetida
1 tspmustard seeds
1 tspurad dal (black gram)
10curry leaves
1salt to taste
2 tbspoil

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Steps

5 mins

1

Peel the cucumber/dosakai. For this recipe, we use the *peel* only.
2

In a vessel, take just enough water to submerge the peel, add a little bit of salt, and most of the asafoetida and all of the green chillies. Boil the peels until they become completely limp, and the white backsides become transparent.
3

Add the peels, coconut, the red chillies, salt into a blender. Blend until the chutney does not feel gritty anymore.
4

Take the chutney into a serving bowl. In a pan, heat some oil. Once the oil is hot, add the mustard seeds, the urad dal. Once the mustard splutters, add one red chilly, and asafoetida and the curry leaves.
5

Add to the chutney and serve with dosa or idli. This tastes great with rice as well.