How to make Cucumber Pachdi -

A perfect South Indian accompaniment.

Sanjeev Kapoor

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

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


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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.