Dosakai Pickle

Dosakai is strange! Why would we say that? Well, it is classified as a fruit but eaten and cooked like a vegetable! It is known as a Yellow Indian Cucumber – don’t think it looks or tastes like a cucumber! Yes, when we said strange, we meant strange. This Yellow Indian Cucumber is used in pickle, Curries, Daals, alongside Meats and Seafood. It has a tangy and a tart-ish flavor that makes it perfect for pickles. Enjoy this confused and delicious pickle πŸ™‚

Prep Time: 10 min
Pickling Time: 1 day
Shelf Life: 3-4 weeks in the refrigerator

Ingredients:

Dosakai – 1lb (approx 450g)
Asafoetida (Hing) – 1/4 tsp
Mustard Seed Powder (Rai Powder)- 1 tbsp
Turmeric Powder (Haldi) – 1/4 tsp
Coriander Powder (Dhaniya Powder)- 2 tbsp
Red Chili Powder – 2 tbsp or to taste
Fenugreek Seeds (Methi Seeds) – 1/4 tsp (powdered)
Salt – 1 tbsp or to taste
Sesame Oil (Gingily Oil) – 1/4 cup
Citric Acid – 1/4 tsp OR Lemon Juice – 1 tbsp

Method:

1. Wash the Dosakai, wipe and cut in half.
2. With the help of a spoon, clean out the seeds and the fibers from the center of the fruit.
3. Wipe down the center so there is less moisture.
4. Cut the Dosakai into bite-size pieces and wipe once again with a paper-towel.
5. Using a Mortar and Pestle, powder the Fenugreek Seeds.
6. Add in all the spices: Asafoetida, Mustard Seeds Powder, Coriander Powder, Red Chili Powder, Turmeric Powder, Fenugreek Powder, Salt and Citric Acid (Or Lemon Juice).
7. Mix well, add in the Oil and mix again.
8. Cover and keep on the counter overnight. Stir periodically.
9. Next day, stir again, do the taste test and transfer to a bottle and store in the refrigerator.
10. The pickle has a shelf life of about 3-4 weeks in the refrigerator.

0 thoughts on “Dosakai Pickle

  1. Hetal and Anuja

    A friend gave me some seeds of cucumber to plant in my garden this summer. Lo and behold they were huge (as big as small cantaloupes ) and yellow and green striped. Through you two I have discovered that they are DOSAKAIS! I have two left and as soon as I round up two more ingredients they are going to be dosakai pickles. I live in north-central Ohio and would say to everyone that the dosakai will grow anywhere the U.S. cucumber will grow. (I will be saving seeds to grow more next year.)
    THANKS

    1. Hi Lavi,

      We have not tried this recipe with mustard oil but it tends to be much sharper and more intense in flavor than sesame oil. Any other oil will work and will taste good, but you will not get the authentic flavor. You can definitely use green apples in a pickle…they taste wonderful.

  2. I thought it was time I came into the site & tell you that you sure are introducing some very nice recipes, specially salads, as most people are pretty low on having some raw dishes, you can do alot of things with certain pulses too, do have a go on that , anyone with different recipes do send them to Anuja & Hetal & they can take it from there.

  3. Hi Hetal and Anuja
    Thanks so much for yet another awesome recipe…I love homemmade pickles..Dosakai is not available in the markets where i live…can this be replaced by any other vegetable??
    Thanks again for all the hardwork that u guys do with lovely smiles on ur faces.

    1. Hi Manasi, i’ve always made this same pickle recipe(with slight twist n turns) with carrots & cauliflower, they turn out delishhhh!!!!!

  4. HI Anuja and Hetal,
    Please forgive such an ignorant question, but I have difficulty understanding pickle and chutney. In the U.S. pickles are quite different(normally cucumbers with vinegar) and I had always thought chutney was sweet, but as I look at your recipes, I see I have been wrong. I have avoided both as I don’t truly understand them or even how to use(eat) them, and don’t understand their purpose, except that I would assume they are a type of condiment. I’ve learned so much from your website, and enjoyed cooking wonderful Indian food. Can you clue me in as far as pickle and chutney? Is all pickle sour and salty? etc..
    P.S. I do use tamarind/date chutney and green chutney, but that’s about the extent of my knowledge, so please don’t laugh!!

    1. Food in India is based on the region. The definition may vary from place to place.

      At my place and most of the places I know, chutney generally means it has chillies (green or red). Some people add some jaggery while preparing chutney but most don’t. They are made fresh and eaten fresh. You cannot keep them more than a day outside the refrigerator. Tamarind chutney is an exception as it is more sweet than hot and can be kept for longer.

      Pickles are made with some fruit or vegetable and sometimes roots too. Generally red chilli powder, salt and other dry ingredients are added. Oil is added for taste and as preservative. Most of them can be stored outside the refrigerator for months when done properly. If you are not so much into hot, spicy food, you may want to try in very limited quantity initially.

      Chutney and pickle can be eaten with white rice, bread, upma, idli, dosa, etc. One of my American friend said that she loves naan with raitha! So I guess however you enjoy, you can eat them!

      As I said, every region has its own speciality and slightly different definitions/ways of cooking.

  5. Thank you Hetal and Anuja for publishing such wonderful video recipes..
    It would be great if you could include a section on kid friendly recipes.

  6. OMG….
    I just pickled it last weekend and enjoying it this weekend….it is best when someone has cold…helps clear the nose….
    but I love with daal.. just cook the dosakai and daal in cooker and add the tempered seeds with hing…mouthatering..
    thanks guys you reminded me of my childhood.
    samatha

  7. Is the Spice mix similar to ‘pickle masala’ ?
    Can I request you guys to show a recipe for mixed vegetable pickle? Thanks πŸ™‚

  8. Hi Anuja/Hetal,

    I am following all u r recipes they are very good.
    I want to buy a spice grinder can you suggest for something.

    Thankyou
    Sreedevi

  9. Thanks girls, for your wonderful job! I just love the way you make everything look easy. You simplify it without cutting the taste.

  10. Hi
    Thanks for the lovely recipe. I read all the previous comments about viewing the video. I can view the video partially. The video hangs at 4:15. Could u kindly fix it?
    Thank you for your time & response in advance.
    Jayashree

  11. Great recipe again. I am sure because of you girls, lot of them have stopped going to restaurents. Keep up the good work. Btw, both of you are looking really great.

  12. Hi A and H,thank u for the filter coffee recipe,i love everything that has coffee in it and always wanted to know how to make the south Indian one.One small request,can u show how to make methi chicken like the one u get in the hotel and also appam(the sweet dosa)

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.