Vankai Dosakai Pachadi

Introduction

Vankai Dosakai Pachadi is a delicious and traditional chutney that brings together the unique flavors of brinjal (vankai) and cucumber (dosakai) into a tangy and spicy dish. This Andhra-style chutney pairs perfectly with hot rice and can be enjoyed by people of all ages. Whether you are new to chutneys or a seasoned cook, this recipe is easy to follow and quick to prepare, making it a must-try for anyone looking to explore authentic Telugu cuisine.

Preparation time: 10 minutes
Cooking time: 10 minutes

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Preparing the Brinjal
• Step 2: Preparing the Cucumber
• Step 3: Cooking the Vegetables
• Step 4: Blending the Ingredients
• Step 5: Preparing the Tempering (Talimpu)
• Conclusion

Ingredients

Vankai (Brinjal) : 200 grams

Dosakai (Cucumber) : 250 grams

Green chillies : 12

Curry leaves : 2 stems

Jeelakarra (Cumin seeds) : 1 tablespoon

Chintapandu (Tamarind) paste : 2 tsp

Salt : 1 tsp

Garlic : 1/4

Oil : 2 tablespoons

Coriander leaves : A few

Procedure

Step 1: Preparing the Brinjal

Clean 200 grams of brinjal and cut them into pieces. Soak the pieces in salt water to prevent discoloration and souring of the vegetable.

Step 2: Preparing the Cucumber

Clean dosakai (cucumber), remove the skin, and cut it into small pieces. Set them aside for later use.

Step 3: Cooking the Vegetables

Heat 2 teaspoons of oil in a pan, add 1 stem of curry leaves, brinjal pieces, green chillies, a pinch of turmeric, and 1 teaspoon of salt. Cook on low flame in a closed pan for about 5 minutes. Turn off the heat and let it cool down.

Step 4: Blending the Ingredients

Once cooled, separate the brinjal and chillies from the oil. Blend the cooked brinjal, chillies, 1 teaspoon of cumin seeds, 2 teaspoons of tamarind paste, and 6 garlic cloves into a smooth paste. After blending, add the cucumber pieces and mix well.

Step 5: Preparing the Tempering (Talimpu)

For tempering, heat 1 teaspoon of oil in a pan on low flame. Add 1 teaspoon of Bengal gram dal (sanagapappu), 2 red chillies, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds, and 1 teaspoon of urad dal. Fry for a couple of minutes until fragrant, then add 1 stem of curry leaves just before turning off the flame.

Conclusion

Your Vankai Dosakai Pachadi is now ready! Pour the tempering over the chutney, mix well, and garnish with freshly chopped coriander leaves. This chutney pairs wonderfully with white rice, adding a burst of flavor to your meal. Enjoy the authentic taste of Andhra cuisine with this easy-to-make pachadi, perfect for everyday meals or special occasions.