Magge
Also known as: Southekai, Malabar Cucumber, Yellow Cucumber, Mangalore Cucumber
Loading...
Also known as: Southekai, Malabar Cucumber, Yellow Cucumber, Mangalore Cucumber
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Magge, also known as Mangalore Cucumber or Southekai, is a type of yellow-orange striped cucumber widely used in South Indian cuisine.
Look for one that is firm, heavy for its size, and has a bright yellow or orange color with distinct green stripes. Avoid those with soft spots.
While it is technically edible raw, it is much tougher and less sweet than regular cucumbers, so it is almost always cooked in curries or stews.
Bottle gourd (lauki), ash gourd, or even large, mature regular cucumbers can be used as substitutes in most recipes.
If the Magge is mature, the seeds become quite hard and should be scooped out. In younger specimens, the seeds may be soft enough to cook.
Yes, Magge is a gourd that grows above ground and is not a root vegetable, making it suitable for Jain and Sattvic diets.
When chopped into cubes, Magge typically takes 10-15 minutes to soften when boiled or cooked in a gravy.
Freezing is not recommended as the high water content will cause the vegetable to become mushy and lose its texture upon thawing.
Yes, Magge is a natural vegetable and is 100% gluten-free.
Magge is a versatile ingredient found in cuisines around the world. With 15 calories per 100g and 0.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →It is most famous for Magge Koddel (a coconut curry), Magge Sambar, and Majjige Huli (yogurt-based curry).
