In India, the cucumber is known by different names in various Indian languages. One of the most common names for cucumber in Hindi is “kankri” or “khira”. In Malayalam, it is referred to as “vellari”, while in Telugu, it is known as “dosekaya” or “dosakai”. Bengali speakers call it “shosha”, and in Assamese, it is called “tihu” or “tiyoh”. These names reflect the cultural diversity and regional variations in India.
The Indian cucumber, or Cucumis sativus, is a versatile vegetable that is widely consumed and appreciated for its refreshing taste and cooling properties. It is an essential ingredient in various Indian dishes and is also commonly consumed as a salad or raita (a yogurt-based side dish).
I have personally grown Indian cucumber in my garden and have found it to be a relatively easy plant to cultivate. It requires well-drained soil, ample sunlight, and regular watering. The vines of the cucumber plant tend to spread out, so providing support for the vines, such as trellises or stakes, is beneficial.
Indian cucumber plants produce long, slender fruits with a green skin that is usually smooth and slightly ridged. The flesh of the cucumber is crisp and juicy, making it a popular choice for salads and sandwiches. It has a mild, refreshing flavor, which pairs well with a variety of other ingredients.
In Indian cuisine, the cucumber is used in numerous ways. It can be sliced and added to curries, pickled to make a tangy accompaniment, or grated and mixed with yogurt to make a cooling raita. Cucumber is also widely used in detox water and summer drinks to beat the heat.
The nutritional benefits of cucumber are also worth mentioning. It is low in calories and high in water content, making it a hydrating and refreshing snack. Cucumbers are also a good source of vitamins and minerals, including vitamin K, vitamin C, potassium, and magnesium.
The cucumber is known by various names in different Indian languages, such as “kankri” or “khira” in Hindi, “vellari” in Malayalam, “dosekaya” or “dosakai” in Telugu, “shosha” in Bengali, and “tihu” or “tiyoh” in Assamese. This versatile vegetable is widely enjoyed in Indian cuisine and offers a range of culinary and nutritional benefits.
