For this week theme on BM we are "Pickling". I decided on making 3 Andhra style pickles for this week.Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.
Dosa Avakaya is a delicious Andhra pickle made of yellow cucumbers & spice mixture. It is a year round pickle & can be made in small batches for much fresher pickle & also for temporary use.
Mustard Powder is what makes it a avakaya. The flavor is strong & powerful because of mustard powder. At home it is one of those pickles that will be made regularly. I got this recipe from my mom. she generally leaves few seeds with the cucumber pieces & she says they give a nice bite & also infuse some tangy taste to the pickle.
Ingredients
1Cup bite size chopped cucumber pieces {Dosakaya}
1&1/2Tsp salt
1&1/2Tsp chili powder
1Tbs mustard powder
2Tbs oil
1Tsp mustard seeds
Few red chili's
1/4Tsp hing {Asafetida}
Directions
- In a bowl add cucumber pieces, salt, chili & mustard powder.
- Mix them well & keep aside.
- Heat a pan with oil. To that add mustard seeds & red chili's.
- Once the mustard starts jumping add hing & switch off heat.
- Allow the the oil to cool completely & then add it to the cucumber mixture.
- Allow pickle to sit in a air tight container for one day.
- You will see some water oozed out by the cucumbers & the pickle is ready to eat.
- Adjust salt & chili powder if needed.
- Serve with rice & a dollop of ghee.
Note
- Always store in a airtight container.
- Don't scrape the skin of cucumber.
- Refrigerate it for increased store life.
- You can avoid mustard & heating the oil totally.
- Just mix hing & oil to mixture & rest remains the same.
- For little tangier taste add 1/2Tsp tamarind to the mixture.
