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Lemon Cucumber Tamarind Chutney

16 Sep

Dosakaya Chintapandu Pachadi.

For lemon cucumber chutney, red chiles and urad are fried till golden brown in color. They are then ground into powder. Lemon cucumber / dosakaya is chopped up and pulsed with the ground spice mixture. Serve lemon cucumber tamarind chutney with steamed rice or with dal rice.
Makes: around 4 Servings of Lemon Cucumber Tamarind Chutney.


Lemon Cucumber 1
Urad Dal 2 Tbsps
Whole Red Chiles 3 – 4
Tamarind 2 inch Piece
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak tamarind in a tbsp or two of hot water.
Peel, wash, remove ends and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into small pieces.

Heat a pan on low heat, add urad dal and fry till urad dal is light golden brown in color.
Remove the urad dal from heat and cool to room temperature.
Heat oil in the same pan, add broken red chiles.
Fry till red chiles are brown or until aromatic and remove from heat.
Grind urad dal and red chiles are into fine powder along with salt.
Stir in cucumber pieces and tamarind to the ground powder.
Pulse a couple of times and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove the pan from heat and it to the above cucumber chutney.
Serve lemon cucumber tamarind chutney with steamed rice or with dal rice.
Notes: Make sure not to burn the spices.

Suggestions: Adjust the red chiles according to preference. Make sure not to over crush the lemon cucumber pieces.
Variations: Check other recipes with lemon cucumber here.
Other Names: Lemon Cucumber Tamarind Chutney, Dosakaya Chintapandu Pachadi.