budamkaya pachadi | kachri ka achar | special desi recipes

Budamkaya Pachadi | Lemon Cucumber Pickle | Special Desi Recipes

Budamkaya Pachadi - with detail photo and video recipe. Budamkaaya is one of the families of cucumber. These cucumbers are rarely found. Crunchy and tasty budamkaya pachadi usually done in functions. These cucumbers are green and yellow in color.

These budamkaaya are small in size but very crunchy and juicy. The water contained cucumber is very good for health. They are 2 types of pickle one is aavakai budamkaya and another one is ginger budamkaya just like mango pickle usually prepared in southern regions. For this aavakaya budamkaya is done by blending mustard seeds, cumin, and fenugreek seeds.

This is one of the easy pickles without cooking much. Clean and chop the budamkaya into big pieces and keep aside. Dry roast cumin and fenugreek seeds and blend along with mustard seeds. After that mix everything and add the tempering to the pickle. This pickle can store up to 2 days at out and 2 and more weeks in the fridge.

Video Recipe Of Budamkaya pachadi

Ingredients:

• Budamkaya - 500 g
• Cumin Seeds - 1 Tbsp.
• Fenugreek Seeds - 1/4th Tsp.
• Mustard Seeds - 2 Tbsps.
• Red Chilli Powder - 2 Tbsps.
• Salt - 1 Tbsp.
• Oil - 5 Tbsps.
• Crushed Garlic - 1 Tbsp.
• Curry Leaves
• Lemon Juice - 4 Lemons.
• Turmeric POwder - 1 Tsp.

Preparation:

• In pan add cumin and fenugreek seeds and dry roast for about 2 minutes or till it releases the aroma.
• Then remove and keep aside.
• Now Blend roasted cumin, fenugreek seeds along with mustard seeds.
• Clean, wash and cut the budamkaya into big vertical cuts.
• Now add this cumin, mustard powder along with red chili powder, salt, lemon juice, turmeric powder and mix well.
• Now for tempering take one pan, and add oil, cumin and mustard seeds.
• When seeds splutter, add red chillies, crushed garlic and curry leaves.
• When garlic releases the aroma , add turmeric powder and mix well.
• Now add this tempering into the pickle and mix well.
• One can store this pickle for about 2 days at out and 2 to 3 weeks in the fridge.

Detail Photo Recipe:

• In pan add cumin and fenugreek seeds and dry roast for about 2 minutes or till it releases the aroma.

• Then remove and keep aside.

• Now Blend roasted cumin, fenugreek seeds along with mustard seeds.

• Clean, wash and cut the budamkaya into big vertical cuts.

• Now add this cumin, mustard powder along with red chili powder, salt, lemon juice, turmeric powder and mix well.

• Now for tempering take one pan, and add oil, cumin and mustard seeds.

• When seeds splutter, add red chilies, crushed garlic, and curry leaves.

• When garlic releases the aroma , add turmeric powder and mix well.

• Now add this tempering into the pickle and mix well.

• One can store this pickle for about 2 days at out and 2 to 3 weeks in the fridge.