The “Young” Old

Last week, I spent a few days with my 87 years young aunt who lives in Washington D.C. My aunt is a unique person in many ways. Always smiling, and full of positive energy, she takes an interest in everything from solving complex sudoku problems, to using WhatsApp/email, to keeping in touch with local and world events. She is blessed with the knack for keeping both the very young and the very senior….and everyone in between, engaged. I have seen her cook up food for huge parties of 30-40 people with the utmost grace and ease. So, besides stomping the free Smithsonian museums, my other agenda was to learn a few easy and healthy dishes from her. I made several unique dishes under her careful supervision. This one, dear readers, was one of my top favs. More recipes from the D.C. kitchen to follow, in future posts.

Dosakaya growing in my yard

The Low Down on Dosakaya

The variety of cucumber used in this recipe is called Indian Curry Cucumbers, Lemon Cucumber or Yellow Cucumber (although the ones that are growing in my backyard are green, they come in multiple shades of greens or yellows – plain or mottled). In South Indian languages, it is called Dosakaya, Dosakai etc. It could be round or oval in shape and has a crunchy texture. Very easy to grow in home gardens if you have space for a trailing vine. It needs full sun and the bees that surround the flowers work as great pollinators for the rest of your yard. Mine grew out of some seeds that spilled out of the compost bin!

All self-respecting South India household’s meals are incomplete without these side dishes, which are bursting with flavor and goodness. This chutney-cum-salad rolled into one, is a delicious fusion of raw veggies, tamarind, and chilies. You can churn up this dish out without much of a fuss. It uses ingredients mostly available in reasonably well-stocked kitchens – mustard and fenugreek seeds, tamarind and turmeric.

Beware Of the Odd One!

A Caveat: Make sure you test for bitterness of cucumber of dosakaya by chewing on a small piece. Tender vegetables tend to be less bitter. This super-yummy dish is versatile too! It makes for a delectable and scrumptious dish to go with your dosa or idli, as a side salad, or heck, why not eat it as a snack when you need something crunchy and tangy on your palate??! Summer is the growing season for this vegetable, so find it in a grocery store near you and eat in-season foods.

My Aunt – she loves to feed anyone that walks into her house

Dear Atha – thank you for everything you teach me about Living Life Large. For another interesting raw dishes, check out

• Chilled Cucumber Dill Soup
• Cucumber Dal
• Cauliflower ‘Rice
• Stir Fry Zucchini Noodles
• Raw Red Bell Pepper Soup
• Raw Mango Fenugreek Salsa

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5 from 1 vote

Raw Dosakaya or Cucumber Salad (Spicy!)

This easily convertible salad-to-chutney is a delicious fusion of raw veggies, tamarind, and chilies. You can churn this dish out without much of a fuss. It uses ingredients mostly available in reasonably well stocked kitchens - mustard and fenugreek seeds, tamarind and turmeric.

Course Salad, Side Dish

Cuisine Indian

Keyword Chutney, cucumber, dosakai, dosakaya, dry red chili pepper, Fenugreek, raw, salad, Tamarind

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian

Prep Time 20 minutes

Total Time 20 minutes

Servings 6 People

Calories 27kcal

Equipment

• Kitchen Knife
• Bamboo Cutting Board
• Peeler
• Stainless Steel Mixing Bowl

Ingredients

• 2 Cups Cucumber - Alternately, use Dosakai. Chopped fine
• 1 Teaspoon Coconut Oil
• 1 Teaspoon Mustard Seeds
• 1/2 Teaspoon Fenugreek Seeds - Methi Seeds
• 2 Medium Green Chili Pepper - Or to taste
• 1 Medium Dry Red Chili - Or to taste (I have used a lot because they are the bland variety)
• 1/4 Teaspoon Turmeric Powder
• 1/4 Teaspoon Sea Salt - Or to taste
• 1 Tablespoon Tamarind - Whole (Deseeded)

Instructions

• Wash and soak whole tamarind in water for 10-15 mins.
  
• Cut dosakaya in half. If the seeds are tender, use them in this salad. Else, compost them. You never know when a volunteer plant may come up from that rich soil!
  
• Cut dosakaya or cucumber into small pieces. No need to peel the vegetables if they are organically grown and tender. If the peel seems tough, do peel.
  
• Heat oil, splutter mustard seeds. Add fenugreek (methi) seeds, green and red chilies and sauté for 30 seconds on medium heat. Add turmeric powder and sauté for an additional 15 seconds.
  
• Dry grind this mix of mustard/fenugreek seeds/chilies with the soaked tamarind (use all of it, but make sure there are no seeds) and salt.
  
• Add 2 tablespoons of the raw vegetable to the blender.
  
• Blend everything to a smooth paste.
  
• Add this ground mixture to raw cut dosakaya or cucumber pieces.
  
• Mix well and serve as a side or salad. If you want to serve this as a chutney, grind all the cucumber pieces coarsely.
  

Notes

This crunchy, crisp, super-yummy dish is versatile! You can use it as an accompaniment with your dosa or idli, as a side salad, or heck....why not eat it as a snack when you need something crunchy and tangy on your palate??!

*Use organic ingredients where possible

Nutrition

Nutrition Facts

Raw Dosakaya or Cucumber Salad (Spicy!)

Amount per Serving

Calories

27

% Daily Value*

Fat

 

1

g

2

%

Cholesterol

 

0

mg

0

%

Sodium

 

83

mg

4

%

Potassium

 

139

mg

4

%

Carbohydrates

 

4

g

1

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

1

g

2

%

Vitamin A

 

50

IU

1

%

Vitamin C

 

40.4

mg

49

%

Calcium

 

10

mg

1

%

Iron

 

0.5

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.