Indian Yellow Cucumber/ Dosakai/ Vallarikka/Magekai Curry

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April 27, 2012
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Magekaayi/ Dosa kai is one of the very common veggies in my native. Usually people grow this veggie in bulk ( in 100s) during the summer and store for rainy season. There are lots of dishes can be prepared using this veggie..  Magekai is one of my all time favorite veggies and I like every dish prepared using this veggie. Thank god my  husband likes this veggie too.. As we know, preparing sambar/curry doesnt take much time and we usually use Toor dall for preparation. But, here I am not using any Dal and remaining steps are as same as any other sambars. Give it a try. Have fun..

Preparation time: 20 min
Servings: 3

  • 1 medium size Yellow Cucumber cubed ( do not peel off, remove seeds)
  • 1 1/2 cup freshly grated or dessicated Coconut
  • 1/2 Lemon size Tamarind
  • 1 1/4 tsp whole Coriander
  • 1 tsp Cumin / Jeera
  • 1/4 tsp Methi / Fenugreek Seeds
  • 4-5 Red Chilies ( to taste)
  • 1/2 tsp Turmeric powder
  • Generous pinch of Hing

For Tempering:

  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 3 cloves Garlic sliced
  • 2 spring Curry leaves..


  • Cook the chopped yellow Cucumber in water for 5 mins( half cooked).
  • In the mean while, roast red Chilies, Coriander , Cumin and Methi seeds in a 1/2 tsp Oil.
  • Then grind the roasted ingredients with Coconut, Tamarind, Turmeric and Hing( I used powder hing so didnt fry it. If you are using solid hing, roast it with other dry ingredients) with some water.
  • Add ground mixture to half cooked yellow Ccucumber. Add salt to taste. Cook for another 15 on a medium flame.
  • Temper with Mustard seeds, Garlic and Curry leaves.
  • Serve with Rice.