Keera Dosakaya pachadi, also known as cucumber chutney, is a delightful condiment that brings together the flavors of roasted lentil powder, green chilies, mustard powder, tamarind, and jaggery.

This Andhra style pachadi is a perfect blend of spicy, sweet, and sour, making it a delicious addition to any meal. I first discovered this recipe through my mother-in-law, and it has since become a favorite in my household. I love to enjoy this pachadi with a steaming bowl of rice and sambar (traditional vegan stew) and papad. 😊

• 1 cucumber or dosakaya - medium sized, round
• 4 green chili slit (use as desired)
• ½ tsp cumin or jeera
• Salt to taste
• 1 to 2 garlic cloves
• Lemon juice or tamarind extract (use as needed)
• 2 tbsp coriander leaves chopped finely
• 1 sprig curry leaves
• ¼ tsp mustard
• ¼ tsp cumin or jeera
• ½ red chili broken
• 1 garlic clove
• ½ tsp urad dal optional,  skinned black gram
• ½ tsp channa dal , senaga pappu or bengal gram
• Pinch asafoetida or hing
• 1 tbsp oil

Preparation Method 

1. Wash cucumber & cut cucumber into small pieces. like shown in the picture.
2. Fry green chilies in oil for 1 to 2 min. Cool them.
3. Grind green chilies, dal, cumin, salt, turmeric and garlic to a fine powder. 
4. Add 2 tbsp of the chopped cucumber pieces and tamarind paste to the blender, set aside the rest of the pieces. Make a fine chutney. 
5. Add the blended mix with the rest of the cucumber pieces. Then add salt and  chopped coriander leaves. Mix well.
6. Heat the same pan with oil. Add mustard, cumin and red chili. 
7. When the seeds pop add chana dal and urad dal. Fry till the dals turn golden.
8. Next add the curry leaves and hing.
9. Pour this to the cucumber chutney.