Wednesday, 28 September 2016

Dosakai/Budumakaya/Yellow Cucumber pickle !

Yellow cucumber or lemon cucumber also known as Dosakai and Budumakaya in telugu is a versatile yellow vegetable that is sweet, tangy and more flavorful than regular green cucumbers.
Yellow cucumber has no fats , no cholestrol but is a rich source of  fibre and minerals such as silica, potassium and magnesium also contains vitamin C and caffeic acid that aid in soothing skin irritations and reduce swelling.
Budumakaya pickle is a easy pickle recipe that can be done in no time requiring just few hours for pickling also contains less amount of salt and other preservatives when compared to pickles that last year long overall making it a perfectly healthy condiment for everyone !
Ingredients
  • 4 cups : peeled and diced yellow cucumber
  • 3 tbsp : Mustard powder
  • 1 tbsp : Coriander powder
  • 1 tbsp : Roasted cumin and fenugreek powder
  • 2 tbsp : Red chilli powder
  • 1/4 tsp : Turmeric
  • 1/8 tsp : Asoefetida/Hing
  • Salt to taste
  • 7 to 8 large : Garlic cloves crushed (optional)
  • 1/4 cup : Lemon juice
  • 3 tbsp : vegetable oil
  • 1 tsp : Mustard seeds
  • 1 tsp : Cumin seeds
  • 2 nos: Dry red chillies broken into pieces
Method
  • In a bowl add the peeled and diced yellow cucumber pieces with seeds discarded.
  • Next add in the mustard powder, coriander powder, fenugreek methi seeds powder, turmeric , red chilli powder and salt.
  • Give them a good stir.

  • In a small pan add the oil  and heat it.Once its hot add in the mustard, cumin seeds, Asoefetida, broken red chilli pieces and fry for a minute until the seeds splutter and red chillies are fried.
                   

  • Next add in the crushed garlic and saute for a min or two. 
  •               
  • Now turn off the heat, cool the tempering for couple of minutes & add it to the yellow cucumber mix. Stir everything well until combined.
  •                

  • Next add the lemon juice and give it a good mix.

  • Cover this with a lid and set the mixture aside for couple of hours or the best option is overnight.
  • By next morning the cucumber turns soft and leaves most of its juices making the masala slightly liquidy.
  • Stir this well and serve with steamy hot rice.
  • Tastes great with roti, phulka and dosa as well.
    Notes
  • I have peeled the yellow cucumber and used as it fastens the pickling process.But if  you are residing in hot weather conditions unlike here you can use the cucumber along with its peel.
  • I have discarded the seeds as they shorten the shelf life but if  you can store the pickle in a refrigerator and use then one can surely incorporate the seeds as well.
  • Garlic and coriander are not traditionally added but i added for extra oomph. So choice is upto you.
  • Vegetable oil can be substituted with mustard or sesame oil for extra pickle like taste.
  • Lime/lemon juice makes the pickle more liquidy so one can definetely substitute it with citric acid. I added as my family prefers lemon over citric acid. But either ways it tastes the same.
  • I would suggest half to one tsp of citric acid for these measurements but you can increase or decrease depending on the tartness of the yellow cucumber.
  • Citric acid not only provides the saucy texture but also increases its shelf life.

Make and enjoy the easy yellow cucumber pickle with your family and dear ones.
We love it, hope you will love it too !

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