Saturday, August 18, 2012

Dabbakaya Pachdi

Today I am coming with 2 varieties of dabbakaya pickle/pachadi. One is katta & mitha and another one is mix of dabbakaya pieces with salt & turmeric powder .
This is is a seasonal fruit which comes I think in August and September months.This fruit is also called Indian grape fruit and the pickle is closer to lemon pickle. Very few of this generation known about this dabbakaya and this pickle. Pachdi is traditional South Indian traditional dish preferred in most South Indian homes especially in Andhra Pradesh.Pickle/ Pachadi is normally consumed as first mudda. A typical Andhra meal would be incomplete without pickle/ chutney.

Let us first come to katta mitha pachadi.


  • Dabbakayalu                         2 (normal size)
  • Turmeric powder                 1/4 tbsp
  • Jaggery                                   1/4 kg
  • Salt                                           150 gms
  • Mustard seeds                       1 tbsp
  • Cumin seeds                           1 tbsp
  • Red chilli powde                   150 gms
  • Hing                                          pinch
  • Oil                                              5 tbsp
How to prepare

  1. Wash and pad dry dabbakayalu.
  2. Let it completely dried.
  3. Cut dabbakaya into chunks.
  4. Take deep pan, add oil and heat it on a mid low flame.
  5. Add  hing  and all dabbakaya pieces  into oil and cook for 5 minutes. 
  6. See that the dabbakaya pieces get little soften.
  7. Keep it aside and let it cool for some time.
  8. Add salt and red chilli powder to it.
  9. Mean time roast fenugreek seeds in a dry pan till aromas rise. 
  10. Grind it into fine powder.
  11. Grind mustard seeds also into fine powder.
  12. Mix these two powders into dabbakaya pieces.
  13. Finally take a bowl add couple of spoons water and jaggery. 
  14. Make it into little thick like juice. Switch of the stove.
  15. Mix this to dabbakaya pieces.
  16. Stir well 

     See the taste of katta mitha yummy yummy dabbakaya pachadi.

    This chutney is traditionally eaten with hot hot rice and a dollop of ghee.

    You can take this with upma and dosa also.

    My advice

    Measurements are only for guidance. Don't depend completely on measurements.
    Make changes according to your preference.

    Let us go to the second one - dabbakaya pieces mix with salt and turmeric powder


    • Dabbakayalu                          4
    • Salt                                        250 gms
    • Turmeric powder                   1 tbsp
    How to prepare

    1. Wash and pad dry dabbakayalu.
    2. Let them dry completely.
    3. Take 2 dabbakayalu.
    4. Squeeze the juice into  big glass bowl.
    5. Immediately add salt to it.
    6. Then cut the remaining dabbakayalu and squeezed dabbakayalu into chunks and mix to juice bowl.
    7. Add turmeric powder and stir well.
    8. Cover with lid and store for 8 to 10 days.
    9. As its skin is too thick it takes time to mature.
    10. See the taste.
    11. You can store this for one year .

    After the pickle is ready, for sharp variation, take small quantity like 2 to 3 spoons of dabbakaya pickle and mix it with  1 1/2 spoon of mirapapandla pachdi and make popu with mustard seeds, cumin seeds, hing and crushed garlic pieces. Add  2 chopped green chillies for special touch.  Mix well and serve.

    After dabbakaya pieces are ready, dry roast 1 spoon of urad dal and grind into coarsely. Add this powder into 2 or 3 spoons of  mature dabbakaya pieces and make popu.
    See the yummy yummy mouth watering taste of this.

    It goes well with rice and curd rice also.


    You can prepare pulihora also with dabbakaya juice.

    Taking tender dabbakaya leaves, tear them ,mix those leaves into butter milk. It is good for health and cooling drink in hot summer.


    1. The pictures are so appetizing.. Thick curd rice with this pickle.. Heaven!!!!

    2. Yes Lahari. It is mouth watering chutney