Cucumber gravy (Magge/moggem ambat)

Magge or moggem is a special kind of cucumber available at my native and the places around it. In Bangalore it is called “Mangalooru Southekayi” (Mangalore cucumber). Unlike any other cucumber, this is added to different dishes and normally people don’t eat it raw. According to this article, it is called Field marrow in English.

We use it in all the dishes that needs cooked cucumber like kadamb, gajbaje, tausalli, bhakri etc. These are available in Indian store here, most of the time, though they have only smaller ones. Before using they are peeled and seeds are removed, like for cucumber.
Below is a picture of this vegetable.

This gravy, ambat in Konkani, is a classic dish with a strong aroma of teppal(sichuan pepper) and kokum. Cooked toor daal gives a thick base to this gravy. This can be labeled as one of my “comfort foods”. Aayi (my mom) uses fresh teppal during it’s season. So that gives an additional boost to the aroma. But since it is not available everywhere, dried teppal can be used.

1/2 cup toor daal
1/2 cup fresh/frozen coconut
1-2 kokum pieces
3-4 teppal(sichuan pepper)
3-4 red chilies
1 cup magge/moggem pieces
A pinch turmeric

Cook daal with turmeric till it becomes mushy. Cook magge pieces, the pieces should not get mashed. (I usually keep daal in lower cooker vessel and magge in topmost vessel, I don’t close the uppermost vessel). Cook till 3-4 whistles.
Grind coconut and red chilies to a very smooth paste. Cook the paste with daal, magge pieces, kokum and teppal(slightly crushed in one table spoon water to take out white juice). Add salt and cook for 5-6mins.
Serve with rice.

Serves : 2-3
Preparation time : 20mins

26 thoughts on “Cucumber gravy (Magge/moggem ambat)”

  1. Reminded me of eating it in India. I will be getting teppal in a few days, then i try all dishes from aayisrecipes. Thanks for reminding. I liked the new template of your site. Looks neat and nice. I still like the original red.

  2. The gravy looks really yummy Shilpa, would love to try it out.
    And the new template is lovely Shipla ! Great work, I love the colors you have used 🙂

  3. Shilpa-
    Very nourishing recipe…interesting flavour combo. I think I’ve seen this vegetable in the summer open markets here in the U.S., but wasn’t sure what to do with it. It seems very similar in use and texture to “zucchini” or other “summer squash”(squash that is eaten when young)…can this be made with bottle gourd or ridged gourd also?

  4. Very nice template! Change is good!!:))
    Dish looks great,I have never tasted this veggie you know,I don’t think I have seen one here either!I wish I could.

  5. Love your new template and color scheme, Shilpa. I think Magge is what we call Dosakai (yellow cucumber) in our parts. We prepare dal, pickles and pachadi with it.

    I should try out this authentic recipe with dosakai, its available in plenty here.

  6. hey Shilpa….alternatively myaayi makes it with…..kotumbari masolu,for that no teppal but onion is added with daal while cooking….imsure ur aayi also makes that version right..

  7. Lovely color scheme here…looks so much better, Shilpa….

    recipe is nice too! Not too familiar with this veggie though…but thanks for the picture..!

  8. Hi Shilpa,
    I have been visiting your site regularly and thanks for all your good work which serves as reference for me. I am writing to you for the first time and writing in specifically to say that the new look and feel of the site is great! Cheers, Kay

  9. Hi Shilpa, thanks for this lovely recipe! When I first found that vegetable I didn’t see many recipes for it online — I was searching on “dosakaya”. Took alot of time to guess it was the same vegetable called “magge” 🙂 This sounds really good with the teppal and kokum… thanks for sharing it.

    The new template is very pretty! I love the photo set you put in the header 🙂

  10. Hi shilpa

    I like the new look of your blog. It looks very good nd matches very well.

    All recipes are quite nice with similar match for us too

  11. The new look definitely looks nicer !!!

    My mom calls this Magge Koddel, bcos the ambat recipe has methi in it. My mon however, did not use teppal, as we preferred garlic tempering..

    How I miss magge here in Canada – have never seen even in an Indian store !!

    This is most favourite randayi.

    Thanks for bringing back fond memories of this !!

  12. Hey Shilpa
    We call it Nakka Dosakai in Telugu. We make dal, sambar, chutney, curry and pickle with this yummy vegetable. I have posted couple of recipes in my blog. Your version is totally different. I should try sometime. BTW website colours look great:)

  13. Aruna, I think you will like this gravy very much. Please let me know how you liked it.

    Thanks a lot Priya. I heard teppals are available in some places in US these days.So I hope you try it.

    Peelicano, the closest taste would come from cucumber I think. because I usually replace it with cucumber when they are not available.

    Thanks Usha.

    Asha, this is available almost all the time in Bangalore. I thought you might know this veggie with some other name. Please keep an eye in Indian store, I hope you get it.

    Sailaja, yes I think it is Dosakayi. We too make a kind of pickle by spicing and then sun drying it. Let me know if you try this version.

    Majula, yes many people make it with onion phanna. But I personally love this version.

    Deepa, my aaji, Aayi’s aayi used to make this with onion and coriander as you said. But my aayi never makes that combination. Somehow got the habit of eating with teppal masol.

    Trupti, everytime I forget to take pictures of such rare vegetables. So this time I made sure to remember it. I am happy that you liked it.

    Thanks Suma,Anita, yes old template was very cluttered so we changed it. I am happy to know you liked it.

    Kamala, please keep writing your suggestions/feedbacks. They mean a lot to me and really encourage me.

    Linda, You are amazing. You have learnt a lot of Indian names. Keep it up. Do try this if you get it.

    Thanks a lot Roopa.

    Padmaja, I am going to check your blog now. I love this veggie, so would like to learn more recipes with it. Thanks for letting me know.

  14. Dear Shilpa,

    Wow your new template looks great with warm colour tones. I love your site very much and visit it regularly. Can u give me a recipe for konkani sambar masala? My mother used to make sweetish dosas with shepu bhaji. It were light green in colour and full of holes(jaali). It was very tasty. Can you figure out the recipe? Thanks again for your new and colourful site which reminds me of Banana flavoured custard.

  15. Shubhada, Here is a sambar masala recipe. I will post a shepi dosa recipe soon. Hey, small request, hope you don’t mind, please leave the requests in “recipe request” page on the top, so that I can keep track of them. Otherwise they get lost and I forget because of the large number of comments. Thanks a lot dear

  16. Hi Shilpa, Your site looks awesome. The alternate bands in comments look so good. Wow recipe – Coconut and kokum makes this dish unusual for me. I really enjoy such variations as accompnaiments to rice. Thank you for the recipe.

  17. I just found ur site yesterday and was really happy to go through its various dishes – and with few receipes from it make memories go back into my childhood when we used to have them. I too would like to shae a few recepies – can I and how ??


    Shilpa: Sakhee, You can send the recipes to me (my mail id is at the top of the site). I will try them here and then post them.

  18. Hi

    I had planned to prepare this curry and was really looking for a proper source to make it in the right manner.Its been very helpful .thanks

  19. Hi Shilpa, So far I used to make only kulith koddel with magge. Last night I tried this curry, was using teppal for the first time…absolutely loved it! thnx!

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