Ashwini Kalsekar Reveals Her Go-To Dosakai Pachidi Recipe

Ingredients

• 1 piece Cucumber (medium, peeled, seeds removed, cut into 2‑3 cm cubes)
• 2 tablespoons Urad Dal (split black gram, rinsed)
• 2 tablespoons Mustard Seeds (whole seeds)
• 0.25 teaspoon Fenugreek Seeds (dry seeds)
• 1 pinch Asafoetida (Hing) (use sparingly)
• 2 whole Red Hot Dried Chilies (Guntur or similar, not Kashmiri sweet)
• 2 whole Green Chilies (slit lengthwise)
• 1 tablespoon Tamarind Pulp (fresh pulp or concentrate)
• 1 piece Jaggery (about 10 g, broken into small chunks)
• 1 teaspoon Salt
• 0.25 teaspoon Turmeric Powder
• 2 tablespoons Fresh Coriander Leaves (roughly chopped)
• 2 tablespoons Vegetable Oil (for tempering)

Instructions

1. Prepare the cucumber

   Peel the cucumber, remove the central seeds, and cut the flesh into 2‑3 cm cubes.

   Time: PT3M

2. Heat oil for tempering

   Place a small skillet over medium heat and add 2 Tbsp vegetable oil.

   Time: PT2M

   Temperature: Medium heat

3. Fry urad dal

   Add 2 Tbsp urad dal to the hot oil and fry until it turns golden brown, stirring constantly.

   Time: PT3M

   Temperature: Medium heat

4. Add spices

   Add 2 Tbsp mustard seeds, ¼ tsp fenugreek seeds, a pinch of hing, and 2 whole red hot chilies. Stir for a few seconds until the mustard seeds crackle.

   Time: PT1M

   Temperature: Medium heat

5. Finish the tempering

   Turn off the heat. Quickly add the slit green chilies, 1 Tbsp tamarind pulp, and the jaggery piece. Stir until the jaggery melts and the mixture is well combined.

   Time: PT2M

6. Cool the tempering

   Allow the tempered mixture to cool to room temperature.

   Time: PT2M

7. Blend the chutney

   Transfer the cooled tempering to a blender or hand mixer jar. Add the cucumber cubes, 1 tsp salt, ¼ tsp turmeric, and chopped coriander leaves.

   Time: PT2M

8. Pulse to desired texture

   Pulse the mixture on short bursts until the cucumber pieces are visible as small chunks; avoid over‑blending into a smooth paste.

   Time: PT2M

9. Serve

   Serve the chutney warm with hot rice and a drizzle of ghee. Enjoy immediately or store as directed.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

15 g

Fat

3 g

Fiber

2 g