sambar cucumber

🥒 Sambar cucumber, also known as Mangalore cucumber, Dosakaya, or Madras cucumber, is a beloved variety in South Indian cuisine—especially in dishes like sambar, curries, and stews.

🌿 Key Features

• Botanical name: Cucumis sativus var. sativus
• Shape & Size: Round to oval, often resembling small melons
• Skin: Yellow with green stripes or speckles
• Flesh: Pale, crisp, and mildly sweet with soft seeds
• Flavor: Slightly tangy and refreshing—perfect for cooking

🍛 Culinary Uses

• Widely used in sambar, especially in Karnataka, Andhra Pradesh, and Tamil Nadu
• Also featured in dosakaya pappu, cucumber mango sambar, and stir-fries
• Can be pickled, stuffed, or added to dal-based gravies

🌱 Growing Tips

• Season: Spring to early monsoon (Feb–July)
• Sunlight: Full sun (6–8 hours daily)
• Soil: Loamy, well-drained, pH 6.0–7.5
• Spacing: 36–60 inches apart (or 12 inches if trellised)
• Harvest