Dosakai: A cucmber that is yellow in colour, has a round shape and is available
in many parts of india. Commonly added in chutney, Sambar,Curry, Dal and
also making Dosa-avakaaya (a type of Indian pickle).
1. Cucumbers are very low in calaries, have minimal amounts of fats and
2. Have a very high water content and are know to have diuretic properties,
and thus help in improving the kidney and bladder diseases. Eating cucum-
bers regularly in summer months prevents dehydration.
3. Contains ascorbic acid(vitamin c) and caffeic acid, so when applied topically,
it soothes skin irritations, sunburns, reduces inflammation and rehydrates dry
4. Good source of silica, which is found in connective tissues like muscles,
tendons, ligaments,cartilage, and bone. Regular consumption of cucmber
improves the health and complexion of skin, and healthy hair.
5. Moderate source of vitamin c, a natural water soluble antioxidant. It enhances
the body’s immune system, increases the elasticity of skin and blood vessels,
and prevents bruising of the skin.
6. Moderate source of folic acid and vitamins A, which are essential for maintain-
ing a healthy heart and eye sight.
7. Good source of other minerals like calcium, iron, phosphorus, magnesium,
zinc and manganese, which play a very important role in maintaining proper
metabolic activities of the body.
8. Good source of potassium and very low in sodium. This helps in lowering
the blodd pressure.
9. Very good source of dietary fiber. It adds roughage to the contents of the
intestines, promotes satiety, promotes the health of the colon, and also helps
in relieving constipation, hemorrhoids, diverticular disorders, etc.
10. Raw cucumber juice also soothes heart burn and acidity, also helps to
control the eczema, arthritis, and gout.
1 Dosakaya / Indian yellow cucumber
1 cup Toor Dal
2 Gree chillies
Salt to taste
Red chilli powder to taste
2 tbs oil
1/2 tbs mustard
1/2 cumin seeds
1 red chilly
4 – 5 curry leaves
A pinch of hing
1. Peel Dosakaya and slice it into half. (Check the seeds and flesh for any bitter
taste. If the flesh is bitter, discard the dosakaya. If the seeds have bitter taste,
remove all the seeds and wash with water.)
2. Cut it into 1 inch pieces.
3. Chop the green chillies and keep it aside.
4. Wash the dal and add cucumber pieces and green chillies. pressure cook
the dal with cucumber pieces & chopped green chillies at least 5 whistles.
5. Heat oil in a pan for tempering and add all the ingredients in order like
red chillies, mustard, cumin seeds and hing.
6. When the mustard start splutter add curry leaves and fry for a min.
7. Now add the cooked dal and cucumber pieces and stir well.
8. Finally add salt, turmeric and red chilli powder and mix properly.
9. Add more water to desired consistancy and cook on low flame for 8min.