Cucumber Pachadi, simple refreshing cucumber, yoghurt and coconut side dish
- 480 gms Cucumber
- ½ teaspoon Salt
- 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
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.