Recipe

Cucumber Pachadi

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by pauljoseph

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by pauljoseph

This recipe was entered in the contest for Your Best Cucumber Recipe

This recipe was entered in the contest for Your Best Spring Vegetable Recipe
A&M's Testing Notes: I've never experienced pachadi before and was blown away by this delicious condiment. I made two small changes to the recipe: 1. I did not have access to fresh coconut, so I substituted organic...
I've never experienced pachadi before and was blown away by this delicious condiment. I made two small changes to the recipe: 1. I did not have access to fresh coconut, so I substituted organic unsweetened dried coconut. 2. I used Greek yogurt, so my result was thicker than the one in Pauljoseph's photo. Otherwise, this recipe is easy to follow and this is a great Indian side dish. - WinnieAb

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pauljoseph's Notes: Pachadi is a side-dish curry similar to the north Indian Raita.Pachadis are ,light vegetable preperations with mustard seeds and yogurt sauce.This recipe has been in our family for years...
Pachadi is a side-dish curry similar to the north Indian Raita.Pachadis are ,light vegetable preperations with mustard seeds and yogurt sauce.This recipe has been in our family for years.this is typically served as part of the feast for ONAM,Kerala's fall harvest festival.This also nice with dry meat curries like meat ball curry, spicy chicken curry ,a meat roast or with dhal and rice. - pauljoseph

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Serves 5

1/2 cup Cucumber , diced medium fine Ask a question about this ingredient

1 teaspoon ginger, minced (finely diced) Ask a question about this ingredient

1 cup water Ask a question about this ingredient

1/2 cup thick curd or live plain yogurt Ask a question about this ingredient

For the paste Ask a question about this ingredient

2 tablespoons freshly grated coconut Ask a question about this ingredient

1 small green chili Ask a question about this ingredient

Grind the above to a paste Ask a question about this ingredient

For the temper Ask a question about this ingredient

1/2 teaspoon coconut oil Ask a question about this ingredient

1/2 teaspoon black mustard seeds Ask a question about this ingredient

1 small dries red chilli, torn roughly Ask a question about this ingredient

A few curry leaves (if available, otherwise omit) Ask a question about this ingredient

Put the cucumber , ginger and water into a pan and bring to the boil. Simmer until the cucumber is soft but still firm.
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Remove from the heat and allow to cool completely.
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Make the paste and mix it into the yogurt, then add to the cucumber /ginger mix.
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To make the temper, heat the oil in a pan and add mustard seeds. Heat until the seeds pop (the oil should not smoke)
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Add the chili and curry leaves (if used) and cook for a few seconds, then pour everything over the paste and fold in. Serve at room temperature.
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3 Comments on Cucumber Pachadi

gingerroot added 11 months ago

I made this last night with my Slow Food Oahu cooking club. We did have a fresh coconut, but my friend who has a traditional grater forgot it, so we subbed unsweetened dried coconut. This was a delicious condiment with the rest of our menu.

pauljoseph added over 2 years ago

KLL5 you can use frozen grated coconut,Sunflower oil and dry cayenne chili

KLL5 added over 2 years ago

This looks wonderful... but really hard to make! Any other option than freshly grated coconut? Can you use a different oil? What type of dried red chilli do you use?