Dosakaya (also called yellow cucumber or cucumber melon) is a popular vegetable in Andhra cuisine. Its mild, slightly sour flavour and crunchy texture make it perfect for pickling. This traditional pickle combines diced dosakaya with a fiery blend of red chili, mustard, fenugreek, and sesame oil, resulting in a tangy, spicy preserve that's enjoyed with rice or curd rice.
Dosakaya pickle is especially popular during summer, as the vegetable is abundant and the pickle provides a cooling contrast to spicy meals.
⏲️ Prep: 20 mins
☀️ Sun-dry: 1-2 hours
🍽️ Makes: 600g
🔥 Spice level: Medium-hot
📅 Shelf life: 2-3 months (refrigerated)
🧂 Ingredients
- 1 medium dosakaya (yellow cucumber), about 500-600g
- 2 tbsp salt (rock salt preferred)
- 1 tsp turmeric powder
- 2 tbsp red chili powder (Guntur or Byadgi)
- 1½ tbsp mustard seeds, coarsely ground
- 1 tbsp fenugreek seeds, roasted and powdered
- 1 tsp asafoetida (hing)
- ½ cup sesame oil (gingelly oil)
- 1 tsp mustard seeds for tempering
- Few curry leaves
- 2-3 dry red chilies, broken
📌 Choose a firm, unripe dosakaya with bright yellow skin. Avoid overripe or soft ones.
📝 Method
Step 1 Wash and dry the dosakaya thoroughly. Cut into small bite-sized cubes (with or without peel - peel adds texture). Remove seeds if they are large and tough.
Step 2 Spread the cubes on a clean cloth or plate and sun-dry for 1-2 hours to remove excess moisture. This step is crucial for shelf life.
Step 3 In a large bowl, mix the dosakaya pieces with salt and turmeric. Let rest for 30 minutes. Drain any water released.
Step 4 In a small bowl, combine red chili powder, ground mustard, fenugreek powder, and asafoetida.
Step 5 Heat sesame oil until smoking, then cool completely. (Never use hot oil - it will cook the spices.)
Step 6 Add the spice mix to the dosakaya pieces and mix well. Pour the cooled oil over and add curry leaves. Mix thoroughly with a clean, dry spoon.
Step 7 Transfer to a clean, dry glass jar. Ensure oil covers the pickle; add more warm (not hot) oil if needed. Close tightly and keep in a warm place for 2-3 days, shaking occasionally.
Step 8 Mature for at least 3-4 days before serving. Refrigerate after opening.
🌶️ Regional variations
Dosakaya pickle is made across Andhra with slight variations:
- Coastal Andhra: Uses more mustard and sesame oil, sometimes with garlic.
- Rayalaseema: Extra spicy with Guntur chilies and a hint of jaggery.
- Telangana: Often includes curry leaves and a pinch of fenugreek.
🍚 How to serve
This pickle is incredibly versatile:
- Mix with hot rice and ghee - a classic combination.
- Serve as a side with curd rice or lemon rice.
- Pair with pesarattu or dosa for a spicy breakfast.
- Add a spoonful to vegetable stir-fries for instant zest.
🧺 Storage and shelf life
Properly prepared dosakaya pickle lasts 2-3 months in the refrigerator. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Avoid leaving at room temperature for long periods. In cooler climates, it can stay outside for a few weeks, but refrigeration is recommended.
❓ Frequently asked questions
Q: Can I use regular cucumber instead of dosakaya? A: No, regular cucumber is too watery and will spoil quickly. Dosakaya has a firmer texture and lower moisture.
Q: Why did my pickle become soft? A: Insufficient sun-drying or moisture in the jar can cause softening. Ensure thorough drying.
Q: Can I reduce the spice level? A: Yes, use milder chili powder (like Kashmiri) or reduce quantity.
Q: Is this pickle vegan? A: Absolutely - all ingredients are plant-based.
Cut dosakaya; salt and sun-dry; mix with spices and oil; mature.
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