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Overhead photograph of a plate of cucumber Pachadi. Curry leaves and whole chillies are scattered around the plate as decoration

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