Dosakaya (yellow cucumber)

The Andhra pachadi cucumber — round, yellow-skinned and sour in itself. Ground raw into chutney, or cut into pappu, where its own tartness does most of the souring.

Choosing it

Firm, heavy for its size, skin yellow with faint green striping and no soft patch. A dull, light one has gone woody and its seeds will be hard.

Storing it

Whole on the counter for about a week. Once cut, wrap and refrigerate, and use within two days — the cut face weeps.

If you cannot get it

Sold through the summer in Telugu-speaking markets and in most Indian grocers. Kheera cucumber is the usual stand-in and it is not the same: it is milder and wetter, so a pachadi made with it needs added tamarind and still tastes flatter.