Except for and speaking neighbours, my association with Andhra Pradesh is limited. Andhra avakkai and Gongura chutney were introduced to me by those kind neighbours I had back in
As an effort to improve my culinary knowledge of this cuisine, I got from Mahanandi and was happy with the recipes I tried from it. This chutney, from that book, is not only tasty but requires minimal cooking. The cool burst of melon and the tanginess from the tamarind pairs well with Jowar roti.
I have done some very minor tweaks to the recipe to suit my family’s taste.
Dosakai (Melon cucumber) - 1
Urad dal – 2 tbsp
Red chillies – 2
Green chillies – 2
Tamarind – 2 tbsp
Mustard seeds – ¼ tsp
Peel and chop the melon into small cubes.
In a kadai or skillet, take 2 tsp of oil and add urad dal. When dal turns golden brown add red and green chillies, curry leaves and asafoetida. Allow this to cool and grind it with tamarind pulp, salt and 2 tbsp of chopped melon to a coarse paste. Mix this paste with chopped melon and leave it aside. Given time, the salt draws moisture from the melon.
Finally, temper mustard seeds in a tsp of oil and add to the chutney.