Budamkaai

Last week, when I visited my sister’s home in Hyderabad, I heard about a new Andhra recipe called ‘Budambadda’. 

The name sounded funny and when I enquired, I was told that this is a regular recipe prepared at their home. 

The small cucumbers are cut vertically into small pieces called baddalu and dried in the sun for 3 to 4 days after mixing with salt, red chilli powder. Once dry, they are fried in oil till they turn dark. 

They are very tasty and served along with Dal or Sambar or Curd rice.

Budamkaai or Budam Dosakaai is a small sized vegetable from the cucumber family.

Cucumber is a good source of potassium, calcium, protein, vitamin c, vitamin k fibre and antioxidants.

It is a low calorie vegitable and has high water content. 

  
   

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