DOSA AAVAKAYA

Next to the mango aavakaya, Dosa aavakaya is another famous traditional delicacy from Andhra. Unlike the traditional mango aavakaya which is pickled for year long this dosa aavakaya can be stored for 1-2 months only, but the taste will be so awesome  and tempting that it will be completed in days. The  deseeded cucumber pieces with the skins on  are combined with the salt, red chilly powder, mustard powder and oil to make a Ghatu Ghatu dosa aavakaya. The skin on the cucumber keeps the pieces crisp for a longer time and the skin is lightly tart which when absorbs the mustard and oil gives a great taste to the dish.   
INGREDIENTS

• Yellow cucumber( dosakaya)             1 large
• Salt                                                    1+1/2 Tsp
• Red chilly powder                              2 Tsp
• Mustard powder                                1/4 Tsp
• Oil                                                      1/4 cup
• Turmeric                                            1/2 tsp

PROCEDURE
Wash and wipe the cucumber. Now remove the seeds and cut it into small pieces. Retain the skin as the pieces remain crunchy for a longer time if the skin is retained.(Note: Here I removed the skin)

Now add the remaining ingredients one after other into the pieces and mix well. The mixture looks like the below figure.

Cover the mixture with a lid and keep it aside for 1 day in a dark and dry place. By the next day you see the oil coming to the top of the bowl. Now the yummy dosa aavakaya is ready to have with hot rice and a spoonful of ghee.
Adjust the salt and chilly powder and store for a month.
TIPS

• If you do not have the mustard powder, dry roast the mustard seeds and grind to a fine powder. Sieve the grind powder to get fine and soft powder.
• You can store the mustard powder in a refrigerator to retain the aroma.
• Add a less oil at first as the cucumber pieces oozes out water by the second day.