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DOSEKAI AAVU-PACHADI   (sweet-sour cucumber pachadi from karnataka)



This is a sweet sour cucumber pachadi which is a speciality in Karnataka cuisine especially during summers and special ocassions.

Cucumber 1 medium
Jaggery 1.5 tea spoon or more as per taste
Tamarind extract 1.5 Tea spoon


Coconut 2 nos. of 2" pieces
Green Chilies  2 to 3 nos
Kadalai Parappu 2 spoons or Soaked Peanuts paste 1 tbsp.
Red Chilies 3 to 4 nos.
Asafoetida 1/4 spoon
Cumin powder 1/2 spoon
Turmeric powder 1/4 spoon
Salt to taste

Oil 1 spoon
Mustard seeds 1/4spoon





First make a thick paste of all the above ingredients. Take care that there are no stones in Jeera and Mustard. If you have mustard powder it is good. Red chilies may be not too hot variety. Keep aside .Some people add jaggery to paste and some add along with
Tamarind extract. You can mix both after you make paste of spices.

Kadalai parappu if used, fry in oil till light brown and then use it for paste. If you are using soaked peanuts , it is ok to soak it for at-least one or two hours .

De peal the cucumber and make finger digit pieces (1") .

Sprinkle some water on the cucumber pieces and keep aside. When you are serving the pachadi, add cucumber just before serving. If you add in the beginning, the cucumber would become very tough to chew.

You must take care to match the amount of Tamarind and Jaggery so that the taste is exactly sweet and sour without being excess. 

This pachadi is a refreshing change from the other pachadis you have had so far. Try it out and post the feedback please.

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