Main ingredients: yellow cucumber and split Bengal gram.

Cook time: 25- 30  minutes.

Serves: 3-4.

Dosakaya Senagapappu Koora

Dosakaya Senagapappu Koora


  1. 1 big yellow cucumber (wash peel and cut into small pieces).
  2. 1 small cup split Bengal gram (soak in sufficient water for about 1 hour).
  3. 1 medium onion (chopped).
  4. 2 green chilies. (chopped).
  5. Salt- to taste.
  6. 1 pinch turmeric pwd.
  7. 3/4 tsp red chilly pwd.
  8. 2 tbsp fresh chopped coriander leaves.


  1. 1 ½  tbsp oil.
  2. 1 tsp cumin seeds/ jeera/ jeelakarra.
  3. 1 tsp split black gram/ urad dal/ minappappu (skin less).
  4. 1 tsp mustard seeds/ rai/ aavaalu.
  5. 1 sprig curry leaves.


  1. Heat oil in a cooking vessel, add cumin seeds, mustard seeds and split black gram and let them splutter.
  2. Add curry leaves, chopped onion and green chilies and saute for a minute.
  3. Add  cucumber pieces, salt and turmeric pwd and mix.
  4. Cook covered, stirring occasionally for 7- 10 minutes or till the pieces tender and the water evaporates.
  5. Add red chilly pwd chopped coriander leaves and mix.
  6. Add water, cover with lid and simmer for 10 minutes or till the curry reaches to desired gravy consistency.

    Dosakaya Senagapappu Koora/ Yellow Cucumber Chenna dal curry

    Dosakaya Senagapappu Koora/ Yellow Cucumber Chenna dal curry

Serve hot with steamed rice.