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. 



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s