Ashwini Kalsekar Reveals Her Go-To Dosakai Pachidi Recipe
Ashwini Kalsekar Reveals Her Go-To Dosakai Pachidi Recipe is a easy Indian recipe that serves 4. 80 calories per serving. Recipe by Times Foodie on YouTube.
Prep: 15 min | Cook: 7 min | Total: 30 min
Cost: $7.07 total, $1.77 per serving
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
Prepare the cucumber
Peel the cucumber, remove the central seeds, and cut the flesh into 2‑3 cm cubes.
Time: PT3M
Heat oil for tempering
Place a small skillet over medium heat and add 2 Tbsp vegetable oil.
Time: PT2M
Temperature: Medium heat
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
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
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
Cool the tempering
Allow the tempered mixture to cool to room temperature.
Time: PT2M
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
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
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
Dietary info: Vegetarian, Vegan, Gluten‑free, Dairy‑free
Allergens: Urad dal (legume), Mustard seeds
Ingredient Substitutions
- Instead of Cucumber: Zucchini
- Instead of Urad Dal: Chana Dal
- Instead of Mustard Seeds: Cumin Seeds (different flavor)
- Instead of Asafoetida (Hing): Garlic powder (different flavor)
- Instead of Red Hot Dried Chilies: Dried cayenne pepper
- Instead of Green Chilies: Jalapeño
- Instead of Tamarind Pulp: Lemon juice (different taste)
- Instead of Jaggery: Brown sugar
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Small Skillet
- Spatula
- Knife
- Cutting Board
- Blender or Hand Mixer
- Measuring Spoons
- Mixing Bowl
Critical Steps — Do Not Skip
- Tempering the spices without burning them.
- Grinding the cucumber to a chunky consistency rather than a smooth paste.
Chef Tips from the Video
- Use fresh coriander for a bright flavor; dried herbs will mute the aroma.
- For extra tang, add a splash of lemon juice after grinding.
- If you prefer less heat, remove the seeds from the green chilies.
Troubleshooting
Chutney turned out too watery.
Make sure the tempering mixture is fully cooled before blending and avoid adding any water. If still watery, drain a little oil and add more cucumber chunks.
Spices taste bitter.
Reduce the cooking time of mustard seeds and red chilies; remove the pan from heat as soon as they start to crackle.
Jaggery did not dissolve.
Ensure the tempering is off the flame but still warm; stir until the jaggery melts completely before cooling.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours if covered.
Make-Ahead Tips
- The chutney flavors deepen after a few hours in the fridge; make it a day ahead for best taste.
- Reheat gently on low heat before serving if you prefer it warm.
Frequently Asked Questions
What is the cultural significance and history of Madras Cucumber Chutney (Dosakai Pachadi) in South Indian cuisine?
Dosakai Pachadi is a traditional Tamil Nadu condiment made with cucumber, tempered spices, and tamarind. It reflects the South Indian love for tangy, spicy accompaniments that balance rice and lentil dishes, and is often served at everyday meals and festive feasts.
What are the traditional regional variations of Dosakai Pachadi in South Indian cuisine?
In coastal Andhra, the chutney may include roasted peanuts for extra texture, while in Kerala a version adds coconut and curry leaves. Some families also use raw mango instead of cucumber during summer months.
How is authentic Madras Cucumber Chutney traditionally served in Tamil households?
It is typically served warm with steaming hot rice and a drizzle of ghee, or as a side with idli, dosa, and curd rice. The chunky texture is meant to be mixed into the rice for bite‑size bursts of flavor.
What occasions or celebrations is Madras Cucumber Chutney traditionally associated with in South Indian culture?
While it is an everyday staple, it is also prepared for temple festivals, weddings, and Sankranti celebrations where a variety of chutneys accompany the main feast.
What makes Madras Cucumber Chutney special or unique in South Indian cuisine?
The combination of fresh cucumber with a hot tempering of urad dal, mustard seeds, and jaggery creates a rare balance of cool, sweet, sour, and spicy flavors that is distinct from the more common coconut‑based chutneys.
What are the most common mistakes to avoid when making Madras Cucumber Chutney?
Over‑cooking the tempering can make the spices bitter, adding water during blending dilutes the texture, and over‑blending the cucumber removes the desired chunky bite.
Why does this Madras Cucumber Chutney recipe use urad dal in the tempering instead of chana dal?
Urad dal crisps quickly and adds a subtle earthy flavor that complements cucumber, whereas chana dal would give a heavier, nuttier taste and a different texture.
Can I make Madras Cucumber Chutney ahead of time and how should I store it?
Yes, store the chutney in an airtight container in the refrigerator for up to 5 days. The flavors meld and improve, but bring it to room temperature or warm it slightly before serving.
What texture and appearance should I look for when making Madras Cucumber Chutney?
The chutney should have visible cucumber chunks and a slightly oily sheen from the tempering. It should not be a smooth paste; the pieces should be small enough to bite into comfortably.
How do I know when the tempering for Madras Cucumber Chutney is done?
When the mustard seeds start to pop, the urad dal turns golden, and the red chilies become fragrant, the tempering is ready. Remove from heat immediately to avoid burning.
What does the YouTube channel Times Foodie specialize in?
Times Foodie focuses on quick, authentic Indian home‑cooking tutorials, especially regional South Indian dishes, with clear step‑by‑step instructions for everyday cooks.
How does the YouTube channel Times Foodie's approach to South Indian cooking differ from other Indian cooking channels?
Times Foodie emphasizes minimal equipment, fast preparation times, and practical substitutions while staying true to traditional flavors, making regional recipes accessible to busy home cooks worldwide.
Last updated: September 6, 2026
