Soubhagya sambar cucumber is a locally cherished variety of Mangalore cucumber (also known as Southekayi, Dosakaya, or Madras cucumber) cultivated in Kerala, especially around Mudikkodu and nearby regions. It’s prized for its adaptability, flavor, and suitability for traditional dishes like sambar.
🌿 Key Features
- Shape: Oval to round, often resembling small melons
- Skin: Yellow with green stripes or speckles
- Flesh: Pale, crisp, and mildly sweet
- Flavor: Slightly tangy and earthy—perfect for sambar and stews
- Growth: Well-suited to Kerala’s tropical climate
🌱 Cultivation Highlights
- Season: Pre-monsoon and monsoon (Feb–July)
- Spacing: 36–60 inches apart (or 12 inches if trellised)
- Harvest: ~40–50 days after sowing
- Yield: High-yielding, especially in loamy, well-drained soil
You can find Soubhagya cucumber seeds at , which offers heirloom varieties suited for Kerala’s growing conditions.
🍛 Culinary Use
- Commonly used in temple-style sambar, dal gravies, and kootu
- Also great for pickles, stir-fries, and dosakaya pappu
- Often featured in Onam Sadya and festive meals
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