Mangalore cucumber (also known as Madras cucumber, yellow cucumber, dosakayi) is commonly used vegetable in South India. Typically seeds and pulp are thrown and outer portion is being used to cook dishes. But seeds are rich in antioxidants which can keep blood cholesterol under check and decrease the risk of cancer. Pulp and seeds raita tastes yummy too. When there are so many benefits and also helps reduce wastage, why not cook it, right?
Ingredients
Pulp of one midium sized ripen Mangalore cucumber
Grated coconut - 6 to 8 spoons
Red chillies - 4 to 5
Curd - 1 cup
Jaggery - 3 small lemon sized
Jaggery - 3 small lemon sized
Salt to taste
Method
Method
Wash and cut the mangalore cucumber. Seperate out the soft pulp including seeds. The hard portion can be used to prepare sambar.
Cook the pulp along with a cup of water. It takes around 5 to 7 minutes to cook. Switch off the stove and allow it to cool down.
Grind cooked pulp, grated coconut, red chillies, jaggery, curd and salt together.
Optionally add tempering by heating a spoon of oil, add mustard. When mustard seeds start spattering, add to the raita.
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