I love eating my rice with pickles and dosavakaya pickle is one of my favorites. The crunchiness of the cucumber pieces and the pungent spice mixture makes this pickle so irresistible. As a cook, I love it because it doesn't take much time to make, doesn't require much labor and it can be consumed within one day of making, unlike mango pickle which takes 2 to 3 days for the flavors to ooze out.
Ingredients:
Yellow cucumber pieces: 2 cups
Salt: 2 tbsp
Red chilli powder: 3 tbsp
Mustard powder: 3 tbsp
Fenugreek powder: 1/2 tsp
Oil
Procedure:
1. Take cucumber pieces in a bowl and add all the dry ingredients and mix well with the vegetable pieces.
2. Add 4 tablespoons of oil and mix. The mixture should be wet but not dripping with oil because cucumber will eventually ooze water out so don't add too much oil in this stage.
3. Taste and adjust salt and red chilli powder at this stage. Transfer the contents to an airtight container and set it aside for 24 hours.
4. Next day take a dry spoon and mix the pickle. You can see now that the water from cucumber, oil and spices give thick paste like consistency to the pickle.
5. Enjoy this pickle with rice and dal.
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