How to make Cucumber Pachdi -
A perfect South Indian accompaniment.
This recipe is from the book Chaat.
Main Ingredients : Cucumber (खीरा), Yogurt (दही)
Cuisine : Kerala
Course : Raitas
For more recipes related to Cucumber Pachdi checkout Vellarikai Pachidi , Cucumber Raita with Flax Seeds. You can also find more Raitas recipes like Cucumber Raita with Flax Seeds Tadkewala Aloo ka Raita Aloo Ka Raita Pineapple Raita
Cucumber Pachdi Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 6-10 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Cucumber Pachdi Recipe
Cucumber 2 small
Yogurt 1 1/2 cups
Coconut scraped 2 tablespoons
Ginger chopped 1/2 inch piece
Green chillies 2-3
Salt to taste
Oil 1 teaspoon
Mustard seeds 1/2 teaspoon
Curry leaves 5-6
Dried red chillies broken 2
Method
Step 1
Wash and scrub cucumbers thoroughly and then grate with the skin. Pour skimmed milk yogurt into a clean muslin cloth and hang it for half an hour, preferably in a cool place.
Step 2
Grind together coconut, green chillies and ginger to a fine paste. Mix together the cucumber, coconut masala and yogurt. Add salt to taste.
Step 3
Heat oil in a small pan, add mustard seeds. When they start to splutter, add curry leaves, red chillies and stir for a moment. Pour it on to the yogurt mixture. Stir it thoroughly.
Step 4
Serve chilled.
Nutrition Info
Calories : 375 Kcal
Carbohydrates : 12.8 gm
Protein : 16.7 gm
Fat : 28.6 gm
Other : Fiber- 5.9gm
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