Andhra Dosakaya Pappu

Andhra Dosakaya Pappu is another famous main course dish in many homes of Andhra. This variety cucumber is little bit sour in taste and taste great when cooked in different forms. Many kinds of dishes are made out this. The very famous ones include dosavakaya (Pickle), and Pappu (Dhal). This dish along with hot rice and fried curd chillies can make any one happy.

Lemon Cucumber Dhal

Now in many houses this dish is prepared using diced cucumber cubes. In my house also it is also prepared by shredding it. Now lets us see the preparation of the latter.

Ingredients

Dosakaya (Lemon Cucumber): 1 Small Sized or Half portion of a bigger one

Thoor Dhal: 1 Cup
Tamarind: Lemon Sized
Coriander: 1/4th bunch
Green Chillies: 6-7
Salt: To Taste

For Tempering:

Mustard, Jeera, Fenugreek Seeds (Meth Seeds)Turmeric, Asafoetida, Curry Leaves and one Red Chilli.

Method

Soak tamarind in ½ cup of water for 15-20 mins (I generally add the tamarind in boiling water so that the juice comes out quickly. This saves time for me. )

Soak toor dhal in required amount of water and leave it for 10-15 mins.

Now that we are using the shredded form cucumber we need to deseed it. Deseed the cucumber as shown in the pic below.

Peel the outer skin of the cucumber

Just like the salad cucumber this one also tastes bitter at times. So make sure that is tasted before cooking. Also sometimes it tastes good outside while it tastes bitter from the where the seeds have been removed. If it tastes bitter at the centre, then slightly scrape the inside portion and wash it thoroughly. After washing make sure it is tasted again so that we can be confident of our recipe.

Now shred the cucumber and keep it aside.

Wash coriander and green chillies and transfer them into the mixer jar.

Make it into a coarse paste with little water.

Pressure cook the dhal for 2 whistles.

While the dhal is cooking heat oil in a pan and add the tempering ingredients.

Now add the coriander chilli paste and fry for 2 mins.

Now add the shredded cucumber and fry until soft.

Transfer this mixture into a vessel.

Squeeze the tamarind and extract the pulp out of it. Add this to the cucumber mixture along with salt.

Once the pressure comes down open the lid of the pressure cooker.

Now mash the dhal until soft.

Transfer the dhal into the vessel mix well and simmer this for 8-10 mixture and bring it to a nice boil.

Dhal is ready to serve with rice/chapathi.

Lemon Cucumber Dhal

Andhra Dosakaya Pappu
Recipe Type: Dhal
Cuisine: Indian
Author: Krish
Prep time:
Cook time:
Total time:
Serves: 4
Dosakaya Pappu (Lemon Cucumber Dhal) –A traditional Andhra Recipe with a small change Dosakaya Pappu is another famous main course dish in many homes of Andhra.
Ingredients
  • Dosakaya (Lemon Cucumber): 1 Small Sized or Half portion of a bigger one
  • Thoor Dhal: 1 Cup
  • Tamarind: Lemon Sized
  • Coriander: 1/4th bunch
  • Green Chillies: 6-7
  • Salt: To Taste
  • For Tempering : Mustard, Jeera, Fenugreek Seeds (Meth Seeds)Turmeric, Asafoetida, Curry Leaves and one Red Chilli
Instructions
  1. • Soak tamarind in ½ cup of water for 15-20 mins (I generally add the tamarind in boiling water so that the juice comes out quickly. This saves time for me. )
  2. • Soak thur dhal in required amount of water and leave it for 10-15 mins
  3. • Now that we are using the shredded form cucumber we need to deseed it.
  4. Deseed the cucumber as shown in the pic below
  5. • Peel the outer skin of the cucumber
  6. • Just like the salad cucumber this one also tastes bitter at times. So make sure that is tasted before cooking. Also sometimes it tastes good outside while it tastes bitter from the where the seeds have been removed. If it tastes bitter at the centre, then slightly scrape the inside portion and wash it thoroughly. After washing make sure it is tasted again so that we can be confident of our recipe
  7. • Now shred the cucumber and keep it aside
  8. • Wash coriander and green chillies and transfer them into the mixer jar
  9. • Make it into a coarse paste with little water
  10. • Pressure cook the dhal for 2 whistles
  11. • While the dhal is cooking heat oil in a pan and add the tempering ingredients
  12. • Now add the coriander chilli paste and fry for 2 mins
  13. • Now add the shredded cucumber and fry until soft
  14. • Transfer this mixture into a vessel
  15. • Squeeze the tamarind and extract the pulp out of it. Add this to the cucumber mixture along with salt
  16. • Once the pressure comes down open the lid of the pressure cooker
  17. • Now mash the dhal until soft
  18. • Transfer the dhal into the vessel mix well and simmer this for 8-10 mixture and bring it to a nice boil.
  19. • Dhal is ready to serve with rice/chapathi

 

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