Authentic Dosakaya Pickle Recipe – Mustard & Chili Flavored Cucumber

Last Updated on 4 months by Neha Deshmukh

Authentic Dosakaya Pickle Recipe – Mustard & Chili Flavored Cucumber

Hey everyone! If you’ve ever been to Andhra Pradesh or Telangana, you know a good pickle is serious business. And this dosakaya pickle? It’s a family favorite, a taste of home, and honestly, just ridiculously good with a simple bowl of rice and dal. I first made this when I was trying to recreate my grandmother’s recipe, and while it took a few tries, I finally got it just right! Let’s get into it.

Why You’ll Love This Recipe

This dosakaya pickle (yellow cucumber pickle) is a burst of flavor – tangy, spicy, and utterly addictive. It’s surprisingly easy to make, requiring minimal cooking time, and the results are so worth it. Plus, it’s a fantastic way to preserve cucumbers when they’re in season.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious pickle:

• 2 cups yellow cucumber pieces (about 500g)
• 3 tbsp red chili powder (around 30g)
• 2 tbsp mustard powder (around 20g)
• 5-6 tbsp sesame oil (60-90ml)
• 2-3 tbsp salt (30-45g)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Dosakaya (Yellow Cucumber) – Regional Variations & Selection

Dosakaya, or yellow cucumber, is the star of the show. It’s a bit different than the regular green cucumbers you find everywhere. Look for firm, bright yellow cucumbers without any blemishes. They’re readily available in Indian grocery stores, and sometimes at Asian markets too. If you can’t find dosakaya, I’ll share some substitution tips in the FAQs!

Mustard Powder – Sun-Drying for Enhanced Flavor

This is a key step! Sun-drying the mustard seeds before grinding them intensifies their flavor. It sounds like extra work, but trust me, it’s worth it. Just spread the mustard seeds on a plate and let the sun work its magic for about an hour.

Sesame Oil – Choosing the Right Type

Traditionally, this pickle is made with sesame oil (gingelly oil). It has a lovely nutty flavor that complements the other ingredients beautifully. You can use either light or dark sesame oil, depending on your preference.

Red Chili Powder – Spice Level & Varieties

I use a blend of Kashmiri chili powder for color and a spicier variety for heat. Feel free to adjust the amount to your liking – I’ll give you some tips on that later!

Salt – Importance of Quality & Quantity

Use good quality salt – I prefer sea salt. Salt is crucial for both flavor and preservation, so don’t skimp!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and dry your dosakaya thoroughly. Cut it into halves, scoop out the seeds, and chop it into 1-inch pieces.
2. If you haven’t already, sun-dry your mustard seeds for about an hour, then grind them into a fine powder. A coffee grinder works great for this!
3. Now, in a nice, clean stainless steel bowl, combine the chopped cucumber, red chili powder, mustard powder, and salt. Give it a good mix, making sure everything is well coated.
4. Here comes the fun part – slowly drizzle in the sesame oil while mixing. You want the cucumber pieces to be evenly coated, but not swimming in oil.
5. Give it a taste! Adjust the salt if needed. You can add a little more salt or even a few extra cucumber pieces to balance the flavors.
6. Transfer the mixture to a clean, dry ceramic or glass jar. Make sure it’s sealed tightly.
7. Let it sit in a cool, dark place overnight. This allows the flavors to meld together beautifully.
8. After 24 hours, give it a good mix with a dry spoon. Then, refrigerate and get ready to enjoy!

Expert Tips

A few little things I’ve learned over the years…

Achieving the Right Texture

You want the cucumber to stay slightly crunchy, not mushy. That’s why it’s important not to add too much oil.

Ensuring Proper Preservation

Using a clean, dry jar is essential to prevent mold growth. And remember to always use a dry spoon when taking pickle out of the jar!

Adjusting Spice Levels

Don’t be afraid to experiment with the amount of red chili powder. Start with less and add more to taste.

Variations

Pickles are all about personalization! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is naturally vegan!

Spice Level Adjustment (Mild to Hot)

• Mild: Use only Kashmiri chili powder.
• Hot: Add a pinch of cayenne pepper or a hotter chili powder variety.

Festival Adaptations (Ugadi, Sankranti)

This pickle is a staple during festivals like Ugadi and Sankranti. My family always makes a big batch to share with friends and neighbors.

Oil Variations (Groundnut Oil, Sunflower Oil)

While sesame oil is traditional, you can experiment with groundnut oil or sunflower oil if you prefer. The flavor will be slightly different, but still delicious.

Serving Suggestions

This pickle is incredibly versatile!

• Serve it with a simple bowl of rice and dal.
• Enjoy it with roti or paratha.
• It’s also fantastic as a side dish with any Indian meal.

Storage Instructions

Store the pickle in an airtight container in the refrigerator. It will last for several weeks, even months, if stored properly. Just remember to always use a dry spoon when serving!

FAQs

Got questions? I’ve got answers!

What is Dosakaya and where can I find it?

Dosakaya is a type of yellow cucumber commonly used in South Indian cuisine, particularly in Andhra Pradesh and Telangana. You can find it at Indian grocery stores or sometimes at Asian markets.

Can I use other types of cucumber for this pickle?

While dosakaya is ideal, you can use regular green cucumbers in a pinch. However, the flavor and texture will be slightly different. English cucumbers work best as they have fewer seeds.

How long does this pickle last?

If stored properly in the refrigerator in an airtight container, this pickle can last for several weeks, even months!

What is the purpose of sun-drying the mustard seeds?

Sun-drying the mustard seeds intensifies their flavor and aroma, resulting in a more flavorful pickle.

Can I adjust the amount of red chili powder to control the heat?

Absolutely! Start with less chili powder and add more to taste. You can also use a milder chili powder variety.

Is it necessary to use a ceramic or glass jar for pickling?

Yes, it’s best to use a non-reactive jar like ceramic or glass. This prevents the pickle from absorbing unwanted flavors.

What if the pickle seems too dry after 24 hours?

If the pickle seems too dry, you can add a little more sesame oil and mix well.

Enjoy making this delicious dosakaya pickle! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!