Madras Cucumber
Madras Cucumber is something that I discovered on my recent trip to the market.
This vegetable gets its name from the place of its origin i.e. Madras ( Chennai).
It is mainly cultivated in South India and unlike regular cucumbers which can be eaten raw, this needs to be cooked.
This vegetable gets its name from the place of its origin i.e. Madras ( Chennai).
It is mainly cultivated in South India. Unlike regular cucumbers which can be eaten raw, this needs to be cooked.
The Madras cucumber is usually around 4- 8 inches long and 3-6 inches wide. 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 center you can accept it is a cucumber.
It is soft, and 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 kind of lend a bitter taste to the dish.
Cucumis Maderaspatensis
Souhtekayi/ Dosakaya
Yellow cucumber
It is a good source of fiber, a rich source of vitamins
A, C, E, K, and antioxidants. Plus it has high water content.
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