Madras Cucumber is something that I discovered on my recent trip to the market.
I love wandering through local markets to find ingredients that are local, seasonal, and new to me. On one such visit, I saw this oval-shaped fruit, which I thought was a melon. But to my surprise, I was told it was a cucumber. A cucumber that is cooked and consumed. That was enough to spark my curiosity and take me down a rabbit hole learning about this ingredient.
About Madras Cucumber
The Southekayi is a variety of cucumber that is often cooked in South Indian households. As per a research paper, this is one of lesser-known species which has significant botanical, medicinal and ecological importance.
It is mainly cultivated in South India in several regions of Karnataka, Tamil Nadu and Andhra Pradesh.
Scientific Name
Cucumis Maderaspatensis ( It belongs to the cucurbitaceae family, also known as the gourd family.)
Other Names
- Mukia Maderaspatana
- Souhtekayi
- Dosakaya
- Madras Taushe (Kokani)
- Jangli kakdi (Hindi)
- Yellow cucumber
Appearance
The Madras cucumber is typically 4- 8 inches long and 3-6 inches wide. It is oval and more rounded in the centre, unlike the elongated regular cucumber.
The peel has yellow and dark green stripes. To me, it looks more like a distant cousin of the watermelon than the cucumber in terms of looks. It’s only when you cut it open and notice the tough yet thin peel, the inner creamy flesh which is high in water content yet crunchy, and the seeds in the centre that you can accept it is a cucumber.
It is soft, crunchy, and has high water content with a distinct taste but you can’t consume it just like that. Also while using it, it is best to discard the seeds as they may lend a bitter taste to the dish.
Nutritional Facts
This cucumber is a good source of fibre and water, making it lighter and soothing for the gut.
It is a rich source of vitamins A, C, E, K, and several antioxidants.
As per a few research papers, it is also known for its diuretic, stomachic, antipyretic, anti-flatulent, anti-asthmatic, antioxidant, antimicrobial, antitussive, antihistaminic, antibronchitic, hypolipidemic, hepatoprotective, hypoglycaemic, and antiulcer properties, yet more in-depth studies to back this up are needed.
It also has alot of importance in folk medicine. In terms of traditional uses, the fruit is used as a poison anecdote, vermifuge
Culinary Usage
- Sambhar
- Pachadi
- Meat dishes
- Koddilu
Magge Polo/ Madras Cucumber dosa Recipe
Equipment
- Non-stick pan
Ingredients
- 1 Cup Rice
- 1 Cup Magge/ Madras Cucumber
- 1/2 Cup Poha
- 1/2 Cup Grated coconut
- 1 tsp Salt
- 4 tsp Oil
- 1 tbsp Jaggery * Optional
Instructions
- Wash rice 2-3 times and then soak it for 1 hour.
- Meanwhile, deseed the cucumber and cube the rest including the peel.
- Grind the rice, grated coconut, cucumber, poha, and salt with a little bit of water into a thick batter.
- Leave the batter overnight or for 6-8 hours. Let it ferment.
- Heat a pan. Apply some oil to the surface. Pour a ladle of the batter on the hot pan. Spread it only a little( it has to be thick so it turns fluffy) and let it cook by placing a lid on it.
- Lift the lid. Hole formation will be clearly visible on the dosa then flip it over to cook on the other side.
- Serve it hot with chutney, pickles, dips etc
For making the sweeter version of Magge Dosa
- In the grinding phase, add jaggery to the batter.
If you’ve enjoyed this article, also read about Armenian/snake cucumber and kudachya shenga.
