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Indian cucumber pachadi | വെള്ളരിയ്ക്ക പച്ചടി

September 3, 2014 By Manjooo M Leave a Comment

I was going through my blog posts and realized very lately that I haven’t posted the cucumber pachadi recipe. So thought of adding this here.. I have posted the beetroot pachadi sometime back. (The recipe is here)

My mom’s recipe

You need,

  • Indian yellow cucumber – Skinned, seeded and chopped into tiny cubes – 1 cup
  • Thick curd – 2 cups lightly whisked
  • Mustard seeds – 1 tsp
  • Salt to taste

To grind

  • Green chilies – 2 
  • Fresh grated coconut – 1 cup
  • Cumin seeds – a tiny pinch

To temper

  • Coconut Oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves of a spring

You have to,

  • Pulse 1 tsp mustard seeds for 1 or 2 sec. Keep aside.
  • Grid the ingredients mentioned under “To grind” to a smooth paste. Keep aside
  • Cook cucumber and 3/4 cup water in medium to low temperature till it becomes soft. 
  • Add the the crushed mustard and the coconut paste. Stir well
  • Remove from flame
  • Add whisked yogurt and salt 
  • Stir well to combine. It will be a thick consistency
  • For tempering, heat oil in a pan. 
  • Add mustard and allow to pop up. 
  • Add curry leaves and saute. 
  • Pour this over the prepared pachadi

Filed Under: Sadya, Salad / Raitha

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Thank you for stopping by Scoopoflove.com . I am Manju! Cooking is one of my passion and I am a part time food blogger. Here you could find a collections of recipes which I have tried...click here →

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