Friday, March 4, 2011

Dosakai Avakai / Pickle

                                                                         
Ingredients:
Dosakai / Yellow Cucumber - 3
Red chili Powder - 2 TBSP or to taste
Mustard Powder -  2 TBSP
Fenugreek Powder - 1 tsp
Asafoetida - 1/4 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste
Sesame Oil - 1/4 Cup



Method:
Fresh Pickle
  1. Wash and dry the Dosakai and cut into half.
  2. Scoop out the seeds and pat dry with paper towel.
  3. Cut into small bite size pieces with the skin.
  4. Place the cut pieces in a clean and dry bowl.
  5. Add all the spices and mix well.
  6. Add the oil and mix well to coat.
  7. Cover and leave it on the counter top overnight. 
  8. Next day, take a dry spoon and mix the pickle well and store it in an airtight container and refrigerate.


Sending this to Snackorama


13 comments:

  1. Yum n tempting..the color you got is awesome!!


    US Masala

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  2. Wow! am craving for that bowl of curd rice and pickle right now!!

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  3. This one is my fav, my Andraite friend does it often! Superb!

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  4. Omg, yummm!!pickles looks absolutely spicy and inviting..

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  5. i can able to feel the spicy taste...

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  6. Wowoie..I have a pool of drool here.have never tried dosakai pickle!lovely recipe!

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  7. Love the creative n innovative recipe ... loved ur prev recipe too !!!

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  8. hey lovely tempting pickle, why don't you send it to my event Pickle/Achar/Uragayi mela.

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  9. Dosavakai looks spicy n colourful

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  10. perfect with curd rice!
    www.sailajakitchen.org

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