One of the easy and tasty side dish for rice. In our hometown wedding feasts, it is one of the common side dishes for rice. Every year we grow cucumber in our garden. This year the yield was not that great, but we got a few. I thought of making the pachadi from one of them. In late summer, we can get this kind of cucumber from the farmers market too.
For this recipe, I used white chilies from our garden, instead you can use green chilies. Also we can use the regular cucumber, but while cooking, add 2 table spoons of coconut milk, so that we will get the white color and similar taste.
Ingredients
- Cucumber ———————— 1
- Yogurt —————————— 1/2 cup
- Salt to taste
- For grinding
- Grated coconut ———- 1/2 cup
- Green chilies————– 4
- Cumin seeds ————— 1/2 tsp
- For tempering
- Mustard seeds ———— 1/2 tsp
- Curry leaves ————— 2 spring
- Cooking oil —————— 1 tsp
How to make
- Peel and scoop the seed from the cucumber
- Cut it into small cubes
- Grind the coconut, chilies and cumin seeds to make a fine paste
- Place a pan on the stove in medium heat
- Add oil and once it is hot, add the mustard seeds
- After the mustard seed crackles, add the curry leaves
- Add the cucumber cubes
- Cook for 10 minutes
- Now add the coconut paste mixture and salt
- Cook for 2 more minutes or until it starts boiling
- Switch off the stove and add the yogurt and mix them well
- Now it should be ready to serve
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