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Dosakai is a small, round yellow cucumber with green overlay and intermittent stripes creating the appearance of sections. As the cucumber matures, the skin becomes a darker yellow and the green patches become smaller. It has a pale yellow to white flesh with small, yellowish edible seeds. Dosakai has a tangy taste, unlike most members of the Cucurbit family where bitterness is the norm; it is sweet and flavorful.
Dosakai is available year-round with a peak season in the late fall and through the winter months.
The small yellow cucumber, Dosakai is botanically known as Cucumis sativus and is a relative of the common cucumber. Unlike common cucumbers and other Cucurbits, Dosakai doesn’t contain the chemical compound that gives most fruit in this family a bitter taste.
Dosakai is commonly used in Indian Sambar (soup) or Dal referred to as Dosakaya pappu. It is also the key ingredient in Dosakaya pachadi, a chutney made with the yellow cucumber. Dosakai is used to make a delicacy from the state of Andhra Pradesh in southeastern India called Dosa Avakai, which is a pickled dish. The pickling process is quick, and the dish is ready in 24 hours, unlike the traditional Mango pickle of the same region of India which takes a week. Dosakai stores very well after pickling.
Dosakai is native to India and the immediate surrounding regions. It is prevalent in southeastern India in Andhra Pradesh, both in gardens and in the kitchen. Dosakai prefers a growing climate with short summers.
Recipes that include Dosakai. One is easiest, three is harder.
|The Flavor Nook||Dosakai Pappu (Yellow Cucumber Dal)|
|The Secret Formula||Dosakai Pachadi (Cucumber Chutney-Salad)|