Dosakai Chutney – Melon Cucumber Chutney

Except for Tirupati and Telugu 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 India. But G, who had done part of his schooling in Andhra is a die-hard fan of those spicy, mouth-watering (nose-watering too) dishes. It is for him that I started learning new recipes from Mahanandi, Sailu’s food etc,.

As an effort to improve my culinary knowledge of this cuisine, I got Cooking At Home With Pedatha 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.

Ingredients

Dosakai (Melon cucumber) - 1
Urad dal – 2 tbsp
Red chillies – 2
Green chillies – 2
Curry leaves
Asafoetida
Tamarind – 2 tbsp
Mustard seeds – ¼ tsp
Oil
Salt

Method

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.

Rotis with dosakai chutney and tomato dal.

This is my entry for RCI- Andhra Cuisine by Latha of Masala Magic.