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DOSAKAYA TOMATO CURRY 

Dosakaya Drama: Yellow Cucumber Curry Stars Here!

Dosakaya Tomato Curry, aka Yellow Cucumber Curry, is a quick South Indian dish that brings tangy tomatoes and mellow dosakaya together in a spiced masala twist. This recipe is not only beginner-friendly but also a hit for rice and roti lovers alike. With just a few pantry staples and a ripe yellow cucumber, you’ll whip up a comforting, homely curry that’s light, flavorful, and perfect for lunch or dinner.


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Aromatic dosakaya tomato curry simmered with Indian spices, green chillies, and onions — ideal for a simple South Indian vegetarian meal.¯

Dosakaya Made Easy: No Tears, No Tantrums!

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Choose ripe but firm dosakaya for the best flavor and texture. If your cucumber is too sour, reduce tomato or skip tamarind if you're adding any. Add a slit green chilli if you like a stronger spice hit. Don’t overcook—dosakaya becomes mushy fast. For extra depth, add a spoon of grated coconut or roasted jeera powder at the end. This curry tastes even better after resting for an hour!

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     Step-by-Step Recipe : Cooking Dosakaya Without Losing Your Cool​

INGREDIENTS

  • Oil – 1 tablespoon
  • Mustard seeds – 1 teaspoon
  • Jeera (Cumin seeds) – 1 teaspoon
  • Curry leaves – A handful
  • Hing (Asafoetida) – A pinch
  • Green chillies – 2, sliced
  • Yellow cucumber (round variety) – 250 grams, chopped
  • Tomato – 1 big, chopped
  • Onion – 1 small, chopped
  • Salt – As needed
  • Turmeric powder – A pinch

   

​South Indian yellow cucumber curry featuring dosakaya, tomato, and jeera tadka — easy, tasty, and pairs well with hot steamed rice.

PREPARATION STEPS

  1. Heat a pan and add 1 tablespoon of oil.
  2. Once hot, add mustard seeds, jeera, curry leaves, hing, and sliced green chillies. Sauté until aromatic.
  3. Add the chopped yellow cucumber, tomato, and onion.
  4. Sprinkle salt and a pinch of turmeric powder.
  5. Mix well, cover, and cook on low flame until the cucumber is soft and fully cooked.
  6. Serve hot with steamed rice or roti.


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