Dosakaya Pappu

Our family friends sent us few yellow cucumbers aka dosakaya grown in their farm. Decided to put them to good use by pickling 2 large cucumbers (Dosavakaya recipe) while a small sized cucumber made itself available for a wonderful pappu kura.

Dosakaya Pappu

A good way to show affection to loved ones is serving them a comforting dal dish that has dosakaya in it. A classic Andhra pappu kura that is packed with nutrition with an irresistable flavor. One of my favorite high protein dish!

yellow-cucumber dosakaya
Yellow Cucumber, Dosakaya

Dosakaya Pappu Recipe

Preparation: 30 mts

Serves 4-5 persons

Cuisine: Andhra



1 cup tur dal/red gram dal/kandi pappu

1 1/2 cubed dosakaya/yellow cucumber

1 onion, chopped

1 tomato, chopped (optional)

big pinch turmeric pwd

2-3 green chillis, slit lengthwise

1/2 tsp chopped ginger

salt to taste

2 cups water

For seasoning/poppu/tadka:

1 tsp mustard seeds

1/2 tsp cumin seeds

3-4 garlic cloves, crushed

2 dry red chillis, de-seed and tear

10-12 fresh curry leaves

2 tsps oil

1 In a pressure cooker, place dal, cubed dosakaya mukkalu, onions, tomatoes, green chillis, ginger and turmeric pwd. Add 2 cups of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is almost cooked.
2 Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, garlic, red chillis and curry leaves and stir fry for a few seconds.
3 Add this to the pressure cooked dal and combine. Cook on slow to medium flame for a few mts till you get the consistency of your choice.
4 Serve with white rice.

Dosakaya Pappu

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  yellow cucumber
  •   dosakaya
  •   red gram dal
  •   tuvar dal
  •   kandi pappu


Our family friends sent us few yellow cucumbers aka dosakaya grown in their farm. Decided to put them to good use by pickling 2 large cucumbers while a small sized cucumber made itself available for a wonderful pappu kura.
  • Sudha

    I love this pappu…but i didnt find dosakai here.

  • Padma

    Dear Ms. Sailu,
    This is one dal that is lopped up with utter relish. Too bad that I find no Dosakai in Calcutta. I cant believe people haven’t been able to embrace it in these parts of the world!! Your recipe and pictures bring back such fond memories. Thank you for reminding me!

  • esaiselvi

    This is one of my favorite dish,but i don’t know how to prepare.Thanks for your recipe.

  • Gauri

    this comes across as very unique to me. i haven’t seen this kind of cucumber here though ๐Ÿ™

  • srividya

    it is usually small round and yellow gauri. nice pictures and recipe sailu!

  • Michelle

    I love reading your blog and have subscribed to your RSS feed so I won’t miss a recipe. Would you mind providing translations for the names of dishes or ingredients that some of us might not be familiar with? I’m wondering what Pappu and Kura mean?

    Thanks for your wonderful blog and recipes.

    Your most welcome, Michelle. ๐Ÿ™‚
    Pappu/Dal = Any lentil, Kura = Curry/Stir fry. Will keep your request in mind in my future posts.

  • TBC

    I bought this vegetable for the first time a few weeks back, and made this dal preparation. It tastes so good!

  • sarita

    Hi Sailu,

    Once again a great recipe and awesome pictures. However I have never
    seen the vegetable before. What other vegetables can be used as substitutes.



    You can use ridge gourd and bottle gourd too.

  • Nabeela

    Num num! That looks goooood ๐Ÿ™‚
    I saw some lemon cukes yesterday at the farmer’s market. I’ll def get them the next time to make this dal.

  • Lakshmi

    If only I could reach into the screen with a spoon… Your camera is as fabulous as your cuilinary skills, Sailu. I tried hard but couldn’t grow Dosakai in USA.

    You are an inspiration.

    Take care

  • hb

    I make the same kind of dal with different vegetables. If u have time do participate in my event!

  • pamela

    Hi Sailu
    I’ve been following your blog for a while now, and just wanted to say how much I enjoy discovering a whole new world of food with you.
    I particularly enjoyed this post as I recently came across what I took to be pumpkins in Old Delhi. It took three posts on my blog ( to discover they were actually a form of cucumber, similar I think to your dosakaya but resembling a pumpkin and actually called ‘phut’ in these parts. I made them into a salad but now am going to try out your delicious-looking dal
    All the best

  • Rama

    Dear Ms Shailu

    We use tamarind juice in this Dosakaya pappu. That also gives good taste with White Rice

  • kalva

    my fav tooo..

  • suman

    Hi Sailu, I love dosakaya papu bit i never knew how to make it, thanks for the delicious recipe. I am going to prepare it now thankyouuuu.

  • Santosh

    Should it be cooked with seeds or without seeds? you have not mentioned. Also the picture shows half cucumber with seeds and the other half without seeds ๐Ÿ™‚

    • Sailu

      Remove the seeds.

  • Suchita

    When I read this recipe I thought it is so simple to cook but never thought such simple cooking can turn out to be a mouthwatering pappu .. Thanks so much for publishing are awesome!!

  • Srividhya

    Hello there! I had this dhal at a friends place and loved it. So when I found yellow cucumbers at my local Indian grocer, I grabbed it and made this today, referring to your recipe. It turned out a SUPER HIT! My husband and I loved and we finished the entire container for lunch. We even skipped the rice and started eating the dal alone after 2 servings of dal rice ๐Ÿ˜€

  • GSR

    When to add salt…?Which is a confusing thing when to add while preparing any food item….

  • srinivasa peddi

    Add it after mustards seeds turn into the goldish color or you can add it in dal after coocked it…etc ..:-) Enjoy