Cucumber Pachadi is a south Indian style coconut and yogurt based side dish. Cucumber pieces are tempered with spices, then mixed with coconut and Sarda Farms dahi to make this flavourful accompaniment which goes well with rice and roti. This recipe uses additive free Sarda Farms ghee is used for tempering instead of the usual coconut oil.
- 1-2 Cucumbers, halved and sliced or chopped
- ¼ cup Sarda Farms dahi
- Chopped coriander leaves for garnish
- Salt to taste
- 2-3 tablespoon fresh coconut, scrapped
- 1-2 green chillies, chopped
- ½ inch ginger piece, chopped
For the tempering
- 1 tablespoon Sarda Farms ghee
- 7-8 curry leaves
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon hing
Place cucumber pieces with some salt and little water in a pan.
Cook on low heat till the cucumber just softens.
Grind together all ingredients under ‘for grinding’. Use a spoon of dahi if required to make a paste.
Add the paste to the cucumber and cook for a few seconds.
Take pan off heat.
Add yogurt and mix.
Heat ghee in a small pan on low heat.
Add mustard seeds and once they splutter add the cumin seeds.
Add curry leaves and hing.
Pour this tempering over the cucumber mixture.
Mix and serve immediately garnished with coriander leaves.