For this week theme on BM we are “Pickling”. I decided on making 3 Andhra style pickles for this week.Enjoy the dishes & don’t miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.

Dosa Avakaya is a delicious Andhra pickle made of yellow cucumbers & spice mixture. It is a year round pickle & can be made in small batches for much fresher pickle & also for temporary use.
Mustard Powder is what makes it a avakaya. The flavor is strong & powerful because of mustard powder. At home it is one of those pickles that will be made regularly. I got this recipe from my mom. she generally leaves few seeds with the cucumber pieces & she says they give a nice bite & also infuse some tangy taste to the pickle.

Prep Time-24hrs {Prepping + Sitting}  | Serves-2people
1Cup bite size chopped cucumber pieces {Dosakaya}
1&1/2Tsp salt 
1&1/2Tsp chili powder
1Tbs mustard powder
2Tbs oil
1Tsp mustard seeds
Few red chili’s 
1/4Tsp hing {Asafetida} 
– In a bowl add cucumber pieces, salt, chili & mustard powder. 
– Mix them well & keep aside. 
– Heat a pan with oil. To that add mustard seeds & red chili’s.
– Once the mustard starts jumping add hing & switch off heat. 
– Allow the the oil to cool completely & then add it to the cucumber mixture. 
– Allow pickle to sit in a air tight container for one day. 
– You will see some water oozed out by the cucumbers & the pickle is ready to eat. 
– Adjust salt & chili powder if needed. 
– Serve with rice & a dollop of ghee. 
– Always store in a airtight container. 
– Don’t scrape the skin of cucumber.
– Refrigerate it for increased store life. 
– You can avoid mustard & heating the oil totally.
–  Just mix hing & oil to mixture & rest remains the same. 
– For little tangier taste add 1/2Tsp tamarind to the mixture.

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