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A plate of cucumber Pachadi. 

Cucumber Pachadi

Chef Tripti
Cucumber Pachadi, simple refreshing cucumber, yoghurt and coconut side dish
Prep Time 15 mins
Cook Time 20 mins
Tadka 5 mins
Total Time 40 mins
Course Appetizer, Salad, Side Dish
Cuisine Indian


  • Digital scales


  • 480 gms Cucumber
  • ½ teaspoon Salt

Coconut paste

  • 10 gms Ginger
  • 2 Green chilli
  • 89 gms Desiccated coconut
  • 100 gms Dairy free yoghurt
  • ½ teaspoon Yellow mustard seeds
  • ½ teaspoon Kala namak

Tadka or Tempering

  • 2 stems Fresh curry leaves
  • 1 tsp Coconut oil
  • ½ teaspoon Black mustard seeds


Coconut paste

  • In a bowl add desiccated coconut and two tablespoons of hot water and set aside for it to soften.
  • In a blender add the peeled and roughly chopped ginger, roughly chopped chillies, mustard seeds, yogurt and soaked coconut and blend till you have a rough paste.


  • Wash and pat dry the cucumber.
  • Cut the cucumber in half length-wise and slice diagonally. The thickness should be about ¼ of an inch.
  • Heat a pan over a medium heat and cook the cucumber with the salt in a little water until it becomes soft.
  • Turn the heat to medium-low and stir in the coconut paste. Stir for a few minutes until the cucumber is coated in paste. Turn off the heat and set aside to cool.

Tadka or tempering

  • Heat the coconut oil in a small frying pan. Add the curry leaves and mustard seeds.
  • As soon as the mustard seeds start to pop, add the tadka to the pachadi and mix well.
  • Serve with steamed rice or enjoy with flatbread.
Keyword healthy, salad, simple
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