Recipe Cooked, Photographed and Written by Praveena
Prep Time:10 mins RestingTime:10-12hrs Cuisine:Indian
Avakaya is THE speciality pickle of Telugu Cuisine (Southern cuisine of India), as it has the roots over there. There are literally ‘n’ number of varieties of AVAKAYA that can be made, with many vegetables. While this pickle is made with YELLOW CUCUMBER. Though, the process seems to be quite simple in making such pickles, but any tiny mistake can spoil the entire pickle’s life that cannot be rectified either.
Such pickles are mostly preferred to be made during warm season as bright sunlight is needed for the masalas to dry. Infact, alternate options are there for anything and everything, so even I mentioned the same.
What is Dosavakaya / Yellow Cucumber Pickle:
In Telugu, Yellow Cucumber is called as Dosakaya. Yellow cucumber/Dosakaya is oval in shape, thin skin yellow in colour and its flesh soft with sweet and a bit of tangy taste. Its a water vegetable, that contains a high amount of vitamin K (which is a fat soluble vitamin) and vitamins A,B and C. The juice of this vegetable contains high Amounts of magnesium, potassium , sodium,silicone sulphur and many other anti-oxidants. These compounds regulate blood pressure. (info from internet)
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Chutney recipes collection here⇒ Chutney / Pachchadi / Dip
My rice recipes collection here⇒ Main Course
Breakfast recipes collection here⇒ Breakfast / Tiffin
My Pickle recipes here⇒ Pickle / Ooragaya
- Yellow Cucumber / Dosakaya – 1 kg ( should yield 3cups of cucumber pieces)
- Red Chilli Powder / Kaaram – ¾ cup
- Sesame Oil / Nuvvula Noone / Gingely Oil – ¾ cup
- Salt – [¾ cup minus 3 tablespoons]
- Mustard Seeds / Aavaalu – [¾ cup minus 3 tablespoons]
- Sesame Oil / Nuvvula Noone / Gingely Oil
Step wise pics Procedure for ‘Dosavakaya / Yellow Cucumber Pickle’:
- To dry mustard seeds:
- Method-1: During summers, spread the mustard seeds on a wide sheet of paper (or) a plate and put it under bright daytime sunlight for about 5-6 hrs.
- Method-2: Take the mustard seeds into a neat& dry frying pan. Put it on stovetop under low flame. Dry roast them for about 1-2 mins. Switch off the flame and let them cool completely.
- To make mustard powder Now take the seeds into a spice blender / normal mixer and make them into a fine powder.
TO MAKE THE PICKLE:
- Take the cucumber wash it thoroughly with cold water, clean it perfectly with a dry napkin/towel.
- Cut the cucumber into 2 halves, remove the seeds off completely, as we are not going touse them in this pickle.
- Now, cut the rest into small bite size pieces. Measure 3 cups of cucumber pieces and take them into a wide mixing bowl, as shown in pics below.
- Pour half of the oil onto the pieces, using your hands (preferred means to mix) (or) steel ladle, gently coat the oil to the pieces.
- Next add half of the salt , give a very gentle mix and let it stick to the oil, thats over the pieces.
- Now transfer the red chilli powder (¾ cup) , rest of the salt and all of the mustard powder (¾ cup – 3 tablespoons) onto the pieces.
- Very gently (so the pieces do not get smashed), mix everything thoroughly such that all the 4 ingredients are coated well onto each piece. See pic below.
- Close the mixing vessel / bowl with a lid and let the pickle rest in a cool & dry place, for about 10-12 hours.
- This way, the cucumber pieces ooze out the water content and even absorb the spice content.
- After the resting time, take the lid out and gently, mix the pickle throughout and transfer it into clean and dry airtight containers.
- Taste Test: Before using the cucumber for the pickle, take a tiny piece and taste it. If its bitter discard the whole cucumber and go for the next one. You will have to use the cucumber that which does not taste bitter.
- To conclude,the taste of the cucumber would be to the sweeter side and a bit tangy.
- Mustard Powder plays a vital role for this pickle, so take ¾ cup and remove 3 tablespoons, thats what is the measurement I mentioned above.
- Same is the measurement of salt, take a ¾ cup of salt and remove 3 tablespoons.
- Gingelly oil / Sesame Oil is the best for this pickle.
- After washing the cucumber wipe clean it thoroughly such that there is no trace of water.
- Do not cut down the amount of oil, use 1-2 tablespoons more if you think it’s needed for the pickle.
- Even before transferring the pickle into storage jars, clean the jars twice with a kitchen towel so that they are completely dry.
- Small drop of water trace in the jar can spoil the pickle’s life.
- The pickle can be served immediately after the 10-12 hrs of resting time.
- Spoons used for serving the pickle should also be dry.
- This pickle stay good and tastes perfect upto 6 months to 1 year.
- The taste of this, Dosavakaya / Yellow Cucumber pickle is ofcourse very SPICY in taste and crunchy in texture because of the cucumber pieces.
- This can be served with rice, roti, paratha, idli, dosa,etc!
- The taste is hot and spicy ,if you have added the above amount of chilli powder and salt.
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