Also known as: Velarikai Kothu Paruppu. Velari-Pazham Paruppu. Ripe Cucumber and Lentils Curry.

Well, I got introduced to this vegetable when I was studying in Hyderabad…its one of the delicacy that they used to serve at our hostel. I never saw anyone buying ripe cucumbers in Tamil Nadu before. So, initially I was very skeptical to try any new food’ that I was unable to pronounce! All for a while, you know! Later, got acquainted with people and well-acclimatized to the place. Now, I love true Androidal food. And keep cooking it all the time:)

The same kind of adjustment to my life-style happened when I moved to Delhi, then to Mississipppi. Right now am exploring North Carolina:) First, I protest…keep looking back from were I came from! Later, I try the local cuisine and understand bit of local jargon and finally appreciate the culture and eventually I become one:) My secret of winning Universal citizenship is through making friends with the local people. Indeed, I am blessed with good friends from where ever I have been stationed so far. And, it has been a pleasure to spend quality time with my buddies:)

So, here you go…my take on ‘Dosakaya Pappu’ from my kitchen to yours.

Ingredients

1 cucumber, ripe
1 cup thuvar dal
1 onion
3 chilies

5 pods garlic
1 tomato
cilantro leaves
oil few tsp
1/2 tssp cumin

Method

In a wide vessel, heat oil. Add cumin seeds and followed by chilies, garlic, onions and tomatoes. Wait for few minutes and then add salt, vegetable and cooked lentils. Add a cup of water if you feel it too heavy. Bring this whole content to boil once or twice and remove from heat. I don’t thing that this vegetable needs to be cooked over high for long, its too tender already. So, here you go…can fix this in minutes if you have all the other ingredients handy. Serve warm along with steamed rice or pulkah rotis. Enjoy your meal.