Dosakaya Pachadi Recipe, An Andhra Cucumber Dish For Summer

South Indian pachadis are a delightful array of chutneys that play an integral role in the region's cuisine. Pachadi refers to a tangy, spicy, or sweet condiment that is typically made with a base ingredient such as coconut, tomato, tamarind, or various vegetables. Pachadis are versatile and add a burst of flavour to South Indian meals. Each pachadi showcases a unique combination of ingredients and spices, resulting in a diverse range of flavours and one excellent example is the Dosakaya Pachadi from Andhra Pradesh. 

Dosakaya is a small, round, and yellow-skinned cucumber with a firm texture and mild taste. It is commonly used in Andhra Pradesh and Telangana regions of India for making pickles, chutneys, and curries. Dosakaya is an excellent source of vitamins, minerals, and dietary fibre, making it a healthy addition to any meal.

Dosakaya pachadi is known for its unique combination of flavours. The tanginess from the tamarind, the mild heat from the green chillies, and the earthy aroma of the spices create a harmonious blend that tantalises the taste buds. It is often served as a side dish with steamed rice, roti (Indian bread), dosa (fermented rice and lentil crepe), idli (steamed rice and lentil cake), or as an accompaniment to a traditional South Indian thali (platter).

In addition to its delightful taste, dosakaya pachadi also offers several health benefits. Dosakaya is low in calories, high in water content, and rich in essential nutrients like vitamin C, vitamin K, and potassium. Chutney is a great way to incorporate this nutritious vegetable into your diet and enjoy its various health benefits.

Overall, dosakaya pachadi is a versatile and flavourful chutney that adds a tangy and refreshing touch to South Indian meals. Whether you are a fan of traditional cuisine or simply looking to explore new flavours, dosakaya pachadi is a must-try condiment that will surely leave you craving for more.

Video Credit: Shaziya's Recipes/YouTube


  • 1 medium-sized dosakaya (yellow cucumber)
  • 2 tablespoons tamarind pulp
  • 2-3 green chillies, chopped
  • 1-inch piece of ginger, grated
  • Few curry leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (split black gram)
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds
  • A pinch of asafoetida (hing)
  • Salt to taste
  • 2 tablespoons oil


  • Wash the dosakaya (yellow cucumber) and peel off the skin. Cut it in half, remove the seeds, and chop the cucumber into small pieces.
  • Soak tamarind pulp in 2 tablespoons of water and set it aside.
  • Heat oil in a pan or a kadai over medium heat. Add mustard seeds and let them splutter. Then, add urad dal, cumin seeds, fenugreek seeds, and asafoetida. Stir and sauté until the dal turns golden brown.
  • Add the chopped dosakaya, green chilies, grated ginger, and curry leaves to the pan. Mix well and sauté for about 4-5 minutes until the cucumber turns slightly translucent.
  • Add the soaked tamarind pulp along with the water into the pan. Add salt to taste and stir everything together. Let it cook for another 2-3 minutes.
  • Turn off the heat and allow the mixture to cool down.
  • Once cooled, transfer the mixture to a blender or use a traditional stone mortar and pestle to grind it into a coarse paste. You can adjust the consistency by adding a little water if desired.
  • Transfer the dosakaya pachadi to a serving bowl.
  • Dosakaya pachadi is ready to be served! It can be enjoyed as a side dish with steamed rice, roti, dosa, idli, or as an accompaniment to a South Indian thali.
  • Leftover pachadi can be stored in an airtight container in the refrigerator for 2-3 days.