- Food and Cooking
Healthy Recipes: Mogem(Madras Cucumber) Raita Recipe
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.
- 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.
Nutritional Information of Mogem (Madras Cucumber) Raita
|Serving size: 80|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Carbohydrates 10 g||3%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 4 g||8%|
|Cholesterol 4 mg||1%|
|Sodium 340 mg||14%|
|* 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.|
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