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Malabar cucumbers, or Madras cucumbers, are a unique and flavorful variety indigenous to India. They exhibit a distinctive shape, featuring an elongated, cylindrical structure with a tapered, pointed terminus and a curved, blunt extremity. The mature specimens display an orange-yellow hue adorned with green stripes, while their flesh boasts a crisp, crunchy, and aqueous texture in an off-white to cream colour. Whilst the seeds contained within are indeed consumable, it is worth noting that they may possess a somewhat acrid flavour profile. In contrast to their counterparts, these cucumbers are conventionally ingested in a cooked state and are esteemed for their robust and crisp consistency. This article will explore this versatile ingredient's characteristics, culinary uses, geographic origins, and health benefits.
Culinary Uses
Cooking with Malabar cucumbers is far more common than eating them raw. They go great in stews, soups, and stir-fries, and are often chopped and used in chutneys. Malabar cucumbers are a popular vegetable in sambar, a lentil-based stew, and are used extensively in the cuisines of Karnataka, Tamil Nadu, and Andhra Pradesh. These cucumbers have a mild flavor that complements a wide range of seasonings, so they may be employed in a variety of meals, from wheat pancakes to fresh mango and coconut. Malabar cucumbers are popular for their somewhat sour flavor when fermented in salt, water, and spices to produce pungent pickles, in addition to their use in culinary recipes.
Geographic Origins
The Malabar cucumber is indigenous to India and is believed by experts to have originated in the Madras region. The usage of these ingredients in Indian cuisine dates back to ancient times. Subsequently, they were disseminated to the adjacent areas in Asia and Southeast Asia via trade routes and migratory populations.
Fresh yellow cucumbers, Image Source: Shutterstock
Health Advantages
The Malabar or Mangalore cucumber has several nutritional benefits in addition to simply being a healthy vegetable. You can get the health benefits simply by eating them.
Vitamin-dense food
Malabar cucumbers have vitamin A, which helps to maintain good organ function; vitamin C, which helps to build the immune system; and vitamin E, which helps to prevent inflammation in the body.
Antioxidants aplenty
Malabar cucumbers have nutrients including magnesium, phosphorus, and potassium, and they also contain antioxidants that help prevent cell damage caused by free radicals. Cucumbers are commonly eaten on hot days in India to cool down the body and calm the stomach. These seeds' antioxidants help regulate cholesterol levels and cut cancer risks.
Promotes cardiac health
Magnesium, calcium, potassium, and silica are all present in high concentrations in Madras cucumbers. These minerals have proven effective to have a positive impact on regulating blood pressure levels and supporting cardiovascular health.
Improves skin and eye health
Cucumbers, especially when left unpeeled, are an excellent source of fiber, while the flesh contains significant amounts of vitamin A (vital for eye health), vitamin C (excellent for skin health), and caffeic acid (relieves inflammation).
Controls hypertension
Blood pressure-lowering minerals including magnesium, phosphorus, and potassium may all be found in plentiful supply in Mangalore cucumber.
Conclusion
Malabar cucumbers are a nutritious ingredient enjoyed cooked, adding texture and flavour to dishes. A staple in Indian cuisines, they offer health benefits such as promoting heart, eye, and skin health. Add them to your diet for a tasty and healthy addition.
