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Healthy Recipes: Mogem(Madras Cucumber) Raita Recipe

Updated on May 22, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I work, I still make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Some Information About Mogem (Madras Cucumber)

Mogem has many names. It is called as madras cucumber, mangalore sautekai , colored cucumber etc. This vegetable belongs to cucumber family. It has a colorful thick outer skin and a soft white flesh. The center part has plenty of seeds. These seeds are edible. You can make a drink by grinding these seeds with curd/yogurt. You have to strain and drink. The boiled outer skin can be used to make chutney. This vegetable is cold. The raw dishes made from mogem are perfect for hot summer months. They impart cooling effect on your body.

An overview of making mogem raita:

The flesh of this cucumber is ground with some coconut, hing, green chili, and mustard seeds. Then, yogurt or thick curd and freshly chopped onions are added to this sauce. Adding tempering makes it tastier. You can serve this raita with cooked rice or as a side dish for flatbread.

Mogem (madras cucumber) raita
Mogem (madras cucumber) raita
5 stars for Mogem (Madras cucumber) Raita
Prep time: 15 min
Ready in: 15 min
Yields: Serves four people


  • 2 1/2 cups mogem (madras cucumber), skin peeled, flesh finely chopped
  • 1/2 cup grated coconut
  • 2 green chilies
  • 1/4 tsp mustard seeds
  • 2 pinches hing/asafoetida
  • 3/4 tsp salt, or as per taste
  • 1/2 tsp mustard seeds, for the tempering
  • 1/2 tsp dehusked black lentil or urad dal, optional, for the tempering
  • 8 curry leaves, for the tempering
  • 1 red chili, for the tempering
  • 2 tsp ghee or oil, for the tempering
  • 2 tbsp onion, finely chopped
  • 1 1/2 cup thick curd or yogurt, for the raita

Step-By-Step Instructions and Images For Making Mogem (Madras Cucumber) Raita

  • Chop mogem (madras cucumber) flesh as directed. Collect in a mixer/blender.
  • Add grated coconut, green chilies, mustard seeds, hing/asafoetida, and salt. Grind to get a near smooth sauce. No need to add water while grinding. Mogem contains water that is sufficient for grinding. Still, if you feel the mix is dry, you can add a little water.
  • Remove the sauce into a mixing bowl. Add thick curd or yogurt. Mix once. Check for taste. Add salt if needed.
  • Add chopped onion to it. Mogem raita is ready now. Let us make tempering to make it tastier.
  • Take ghee or oil in a small hand pan. Add mustard seeds. Let it pop. Throw in dehusked black lentil. Fry till it turns golden. Add curry leaves and broken red chili. Mix once. Turn off the fire.
  • Pour the tempering on the raita. Mix it while serving.
  • Serve raita with rice or as a side dish for any hot and spicy main course. Enjoy the taste!
  • Store the remaining raita in the refrigerator. It turns sour if you keep in normal temperature for a long time. It remains fresh for a day in refrigerator.

Step one: remove the skin of Mogem (madras cucumber)
Step one: remove the skin of Mogem (madras cucumber)
Step two: chop mogem flesh
Step two: chop mogem flesh
Step three: Add ingredients in the mixer/blender
Step three: Add ingredients in the mixer/blender
Step four: add chopped onions and yogurt
Step four: add chopped onions and yogurt
Step five: mogem (madras cucumber) raita is ready to serve!
Step five: mogem (madras cucumber) raita is ready to serve!

Nutritional Information of Mogem (Madras Cucumber) Raita

Nutrition Facts
Serving size: 80
Calories 60
Calories from Fat18
% Daily Value *
Fat 2 g3%
Carbohydrates 10 g3%
Sugar 0 g
Fiber 2 g8%
Protein 4 g8%
Cholesterol 4 mg1%
Sodium 340 mg14%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Submit a Comment
  • ShailaSheshadri profile imageAUTHOR


    2 years ago from Bengaluru

    Thanks for reading my article. I don't know about Himalayan pink salt. Using table salt is not good for health because of the chemical process involved in making it white and free flowing.

  • profile image


    2 years ago

    if you use himalayan pink salt good for you not bad for you! I like to use alot of salt and made a big difference to me switching from normal table salt.


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