Ingredients
Dosakai/cucmber : 1/2 (Cut in medium 1" pieces )
Chilli Powder : 1 1/2 tbs
Mustard Seeds : 1 tsp
Fenugreek Seeds : 1/2 tsp
Turmeric : 1/4 tsp
Asafedita : 1 tsp
Gingelly oil : 4 tbs
Method:
Scoop out the seeds and cut into 1" cubicle pieces(medium-cubed). Do not peel the skin. Pat the pieces dry with a tissue paper . Dry roast the mustard and fenugreek seeds and make a powder. Mix turmeric, salt, chili powder and mix it well with the cucumber pieces. Heat some oil in the pan ,add asafoetida (Hing in Hindi / Kayam in Tamil) and pour the oil onto the Cucumber pieces. Transfer to a clean dry jar. Pickle is ready to consume the next day.
2 comments:
Hai Meena,
Can tell me what is the tamil name for Yellow cucumber other than what u have mentioned??!
I want to try doing this pickle.Really looks great!tempting..my taste buds to eat..
kk
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dosakaya pachadi
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