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Cucumber pachadi recipe

Cucumber pachadi recipe a kerala style raita made with cucumber,coconut spices mixture and a simple tadka
Calories
Author Sharmilee J

Ingredients

  • 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 tsp jeera
  • 1/4 tsp mustard seeds
  • 1 no green chilli

To temper:

  • 2 tsp coconut oil
  • 1/4 tsp mustard seeds
  • 1 no red chillies
  • a small sprig curry leaves

Instructions

  • 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!

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.