Andhra Dosakaya Pachadi Recipe | Dosaikai Pachadi Recipe

Dosakaya known as Dosaikai in Tamil is a variety of cucumber that is round and slightly sour. This pachadi is a traditional dish of Andhra that is usually served with steamed rice and ghee. This also goes well with curd rice. I got this recipe from a cookery show and modified it a bit to suit my taste. I am not sure if this is the traditional method of preparing this pachadi but it was too good with a burst of flavors. Some melon tastes bitter. So we have to be careful while choosing the melon. Try this and let me know how it turned out for you!


‘I quite like Japanese food. That’s something I have a craving of and I can eat every day, three meals throughout the whole week.’ – Virat Kohli, The Indian Express, Jan 14, 2016.

Cuisine : Indian – Andhra
Category : Side dish for rice/rotis
Serves : 4

Preparation Time : 5 min
Cooking Time : 10 min


Peel, deseed & chop the dosaikai → Fry mustard, urad dal, cumin seeds, coriander seeds, fenugreek, curry leaves, red chilli, green chillies till brown → Add coriander leaves and switch off the flame → Grind this to a powder → Add dosaikai, tamarind, garlic & salt → Grind to a coarse paste → Temper with mustard & asafoetida.


  • 1 medium Dosaikai
  • 1/2 tsp Mustard
  • 1/2 tsp Cumin seeds
  • 2 tsp Urad dal
  • 1 tsp Coriander seeds
  • 1/4 tsp Fenugreek
  • 1 Red chilli
  • 2 Green chillies
  • 1 sprig Curry leaves
  • 2 sprigs Coriander leaves
  • A small piece Tamarind
  • 3 cloves Garlic
  • 1 tsp Oil
  • Salt as required

 To Temper:

  • 1/2 tsp Mustard
  • 1/4 tsp Asafoetida
  • 2 tsp Oil

1. Wash the dosaikai and peel the skin. Cut into halves and scoop out the seeds.
2. Chop up the halves.
3. Heat 1 tsp oil in a pan. Add the mustard and allow it to splutter. Add the urad dal and fry till it turns light brown. Now add the cumin seeds, coriander seeds, fenugreek, curry leaves, red chilli and green chillies (make a slit to avoid bursting in oil while frying). Fry till they become brown and the colour of the green chilli starts turning white. Add the coriander leaves. Mix well and switch off the stove.
4. Grind this to a powder in a mixer grinder (I have made a coarse powder since I like that kind of texture for this pachadi).
5. Add the chopped dosaikai, tamarind, Garlic and salt.
6. Grind to a coarse paste. Water content of the melon is enough to grind this. You can add a little water if required.
7. Temper the pachadi with mustard and asafoetida. Serve with hot steamed rice and ghee.


  • Taste the melon before using. Some melons taste bitter and are not good for making this pachadi.
  • Adjust the quantity of the chillies according to your taste.
  • Take care not to burn the ingredients while frying. Proper frying is the secret to make great tasting pachadi.

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