Cucumber Pachadi Recipe
Cucumber Pachadi is a Kerala style raita made with cucumber, coconut and tempered with spices. Cucumber Pachadi is one of the integral side dishes in Onam Sadya Menu. Learn to make Cucumber Pachadi with step by step pictures and video.
Servings2 people
Ingredients
- 1 and ½ cups cucumber chopped roughly
- 1 cup thick curd
- salt to taste
To grind to a coarse mixture:
- ¼ cup grated coconut
- ¼ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 green chili
To temper:
- 2 teaspoon coconut oil
- ¼ teaspoon mustard seeds
- 1 red chili
- a small sprig curry leaves
Instructions
- To a bowl add 1 cup thick curd whisk it well until smooth and set aside.
- Add ¼ cup coconut, ¼ teaspoon cumin seeds, ¼ teaspoon mustard seeds and 1 green chili.
- Add little water and grind it to a slightly coarse mixture. Set it aside.
- Add 1 and ½ cups cucumber chopped along with salt to taste and ¼ cup water. Mix it and let it cook.
- Cook for 5 minutes.
- Add prepared coconut mixture.
- Mix it well and cook until raw smell leaves. It will take at least 5 minutes.
- Switch off and remove from flame. Let it cool down.
- For the tempering : Heat 2 teaspoon oil add ¼ teaspoon mustard seeds let it splutter then add 1 red chili and few curry leaves let it splutter then switch off.
- Once cucumber is cooled add whisked curd along with the tempering.
- Mix it well.
- Cucumber pachadi is ready!
Video
Notes
- Don't add more water while cooking cucumber as it may get mushy. Also it gets cooked with coconut also so cook accordingly.
- Adjust green chilies according to your spice level.
- The consistency of the pachadi would be semi thick.
- Using coconut oil for tempering gives great flavor. However you can use regular cooking oil too.
- Coconut paste should not be very fine it should be slightly coarse and thick. So do not add more water while grinding.
- Let the cucumber coconut mixture cool a bit before you add curd else it will curdle. I added thick yogurt, whisked well.
- I used small cucumber so didn't discard the seeds, if you use the big variety remove and then use.
- You can replace cucumber with beetroot, ladies finger, pineapple etc.
Nutrition Facts
Cucumber Pachadi Recipe
Amount Per Serving (75 g)
Calories 203
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g75%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 16mg5%
Sodium 2076mg90%
Potassium 331mg9%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 8g9%
Protein 6g12%
Vitamin A 717IU14%
Vitamin C 236mg286%
Calcium 201mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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