Dosakaya pachadi

HELLO

Today I am coming with the delicious pachadi ie dosakaya udikina pachadi. I think every one knows about this dosakaya  which is yellow or yellowish green in colour available in many places in India. It is commonly cooked as sambar, curry, dal and dosakaya avakaya.


But this udkina dosakaya pachdi preparation is different. This is not smooth ground pachdi. It is little coarse in texture. I learnt this delicious pachadi from my  younger sister. Thanks and credit goes to Mashima, my sister.

Let us get into the preparation now.

INGREDIENTS

• Dosakayalu                                  2 ( medium size.)
• Peanuts                                        1/4 cup
• Green chillies                               4 to 5
• Sugar                                             1 tbsp
• Tamarind  pulp                           2 tbsp
• Salt to taste                                      

POPU

• Mustard seeds
• Cumin seeds
• Hing
• Curry leaves

HOW TO PREPARE

1. Fry  peanuts and remove the skin and keep aside.
2. Peel out the skin of dosakaya and check the taste, some times it may be taste bitter.
3. Dice into 1/4 inch cubes.
4. Half boil the pieces by adding very little water.
5. Grind peanuts, green mirchi, tamarind pulp, salt,sugar,turmeric powder and handful of half boiled dosakaya pieces into coarse texture.
6. Transfer the texture into a bowl.
7. Add the remaining half boiled dosakaya pieces to the texture and mix well.
8. Take popu pan , add 1 tbsp of oil.
9. Add mustard seeds, let it pop.
10. Then add cumin seeds, hing and curry leaves.
11. Mix  this popu into dosakaya pachdi and mix well with the spoon.

    Serve with garama garam rice and enjoy your meal.

NOTE

You can add tomatoes instead of tamarind.
Don't add water while grinding. Half boiled pieces release water to grind.
Prepare pachadi 1 hour before serving, so that dosakaya pieces will soak the flavours of the pachadi.