Dosakaya or Yellow cucumber 1 big sized
Chintakaya tokku or dry tamarind 3 tablespoons
Chana dal or Senaga papu 2 teaspoons
Urad dal or Menapa papu 2 teaspoons
Mustard seeds 2 teaspoon
Menthi seeds ½ teaspoon (optional)
Jeera or Cumin ½ teaspoon
Red chilies 8
Ginger ½ inch piece
Green chili 2 (Adjust accordingly)
Hing 2 pinches
Oil 3 teaspoons or 1 tablespoon
Salt as needed
1. Chop dosakaya into pieces.
2. Heat a pan and add 3 teaspoons of oil, after is heated add chana dal, urad dal, jeera, mustard seeds, hing and red chillies. When the urad and chana dal turn their color and mustard seed splutter, switch off the stove.
3. In a mixie or grinder grind the above tadka. Add dry tamarind or chintakaya tokku, green chilies, ginger and salt.
4. Add the doskaya pieces and blend for 30 seconds.