Dosakaya – Tomato Pappu( Yellow Cucumber Dal)

June 17, 2007 at 6:16 am Leave a comment

Dosakaya pappu,annam,potato fry

When we were in Phoenix and in Banglore,I was greatly missing this favorite pappu because I could hardly find these Dosakayalu or Yellow Cucumber.Now Iam lucky enough to find this favoured veggie in plenty in the Indian stores of Tampa.Dosakaya is a popular variety of cucumber grown in Andhra Pradesh, which is used in many culinary preparations ranging from curries to pickles. Usually, tamarind juice or pulp is used in preparing this pappu or dal to give a little bit of tanginess. Today as a variation I added a tomato as a substitute for tanginess.To prepare Dosakaya Pappu we needPressure cook dal till soft

Ingredients:

1 small Dosakaya or half of a big Dosakaya

1 tomato chopped

Toor dal 1 cup
popu

Method:
Peel,scoop out some seeds and chop dosakaya and tomato .In a pan add and toast popu,add doasakaya and tomato pieces. Add salt and turmeric and add about half cup of water or water enough to cook the veggies till soft. Once the veggies are cooked,add dal and mix.Garnish with coriander leaves and serve with hot rice and ghee.

Note: remember to check the taste of both dosakaya and seeds in it,cos sometimes both or sometimes seeds will be bitter. If only seeds are bitter discard seeds,wash peeled dosakaya and continue with the rest of the procedure.

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Entry filed under: Lentils.

Popu or Seasoning Dosakaya Pachchadi

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