Cucumber Pachadi is a kerala style raita made with cucumber, coconut spices mixture and a simple tadka. Easy cucumber pachadi kerala style recipe one of integral sidedishes in Onam Sadya Menu.
Cucumber pachadi recipe with step by step pictures and video.
About Cucumber Pachadi
I have already posted cucumber kichadi years back but wanted to try this pachadi for this year Onam and post it.I was looking for recipes that I had missed out in the previous Onam Sadya Menu and found this cucumber pachadi so shot it along with video too.
What is the difference between pachadi and kichadi?
Both kichadi and pachadi form an integral part of onam sandya though both are almost same there is a minor difference between the 2.
- Pachadi has mustard seeds while grinding coconut mixture and kichadi has just coconut,jeera and green chilli.But I feel pachadi can be done without mustard too this is what I heard from my mallu friend.
- Pachadi must use coconut but kichadi can be made without coconut too.
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📖 Recipe Card
Cucumber Pachadi
Ingredients
- 1 and 1/2 cups cucumber chopped roughly
- 1 cup thick curd
- salt to taste
To grind to a coarse mixture:
- 1/4 cup grated coconut
- 1/4 teaspoon jeera
- 1/4 teaspoon mustard seeds
- 1 green chilli
To temper:
- 2 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1 red chilli
- a small sprig curry leaves
Instructions
- Wash cucumber, peel off the skin. Chop them into bite sized cubes.
- Whisk curd to make it smooth and creamy, set aside.
- Grind together the ingredients listed under 'to grind to a coarse mixture'
- The mixture should be thick and slightly coarse. Add chopped cucumber to kadai along with salt and water.
- Cook for 5 mins until water is absorbed. Now add this coconut mixture.
- Mix well and cook until raw smell leaves may be for 3-5 mins. Switch off and remove from flame and set aside.
- To prepare tadka heat coconut oil - add the items listed under 'to temper'. Let it splutter.
- Now add this tadka along with curd to cucumber and mix well.
- Serve Cucumber Pachadi!
Video
Notes
- Dont add more water while cooking cucumber as it may get mushy.
- Adjust green chillies according to your spice level.
- I used small cucumber so didn't discard the seeds, if you use the big variety remove and then use.
Cucumber Pachadi Recipe Step by Step
- Wash cucumber, peel off the skin.Chop them into bite sized cubes.
- Whisk curd to make it smooth and creamy, set aside.Grind together the ingredients listed under ‘to grind to a coarse mixture.
- The mixture should be thick and slightly coarse.Add chopped cucumber to kadai along with salt and water.Cook for 5 mins until water is absorbed.Now add this coconut mixture.
- Mix well and cook until raw smell leaves may be for 3-5 mins.Switch off and remove from flame and set aside.
- To prepare tadka heat coconut oil – add the items listed under ‘to temper’.Let it splutter.Now add this tadka along with curd to cucumber and mix well.
- Cucumber pachadi ready!
Expert Tips
- Dont add more water while cooking cucumber as it may get mushy.
- Adjust green chillies according to your spice level.
I used small cucumber so didn’t discard the seeds, if you use the big variety remove and then use.
Variations
- You can replace cucumber with beetroot, ladies finger, pineapple etc.
- You can add a pinch of cumin seeds powder for a flavour.
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