Cucumber Pachadi

Cucumber Pachadi is a refreshing South Indian yogurt-based side dish made with grated cucumber, coconut, and green chillies — tempered with spices and served chilled.

Ingredients

For the Pachadi:

• 2 small cucumbers
• 1/2 inch ginger – peeled and finely chopped
• 2–3 green chillies – finely chopped
• 2 tablespoons grated coconut
• 1½ cups yogurt (preferably thick or hung curd)
• Salt – to taste

For the Tempering:

• 1 teaspoon oil
• 1/2 teaspoon mustard seeds
• 5–6 curry leaves
• 2 whole dry red chillies – broken into halves

Method

1. Prepare the Curd and Vegetables

   • Wash and scrub the cucumbers thoroughly, then grate them with the skin.
   • Place the yogurt in a muslin cloth and hang for 30 minutes to drain excess water and thicken.
   • Peel and chop the ginger. Finely chop green chillies.

2. Grind the Coconut Masala

   • In a blender, grind the grated coconut, chopped green chillies, and ginger to a fine paste using a little water if needed.

3. Mix the Pachadi

   • In a bowl, combine grated cucumber, the coconut-chilli-ginger paste, and the thickened yogurt.
   • Add salt to taste and mix well.

4. Prepare the Tempering

   • Heat oil in a small pan. Add mustard seeds and allow them to crackle.
   • Add curry leaves and broken red chillies. Stir for a few seconds.
   • Pour the tempering over the cucumber-yogurt mixture and mix thoroughly.

Serving Suggestion

• Serve chilled as a refreshing side dish with rice, sambar, or any South Indian meal.
• Especially ideal for summer lunches and festive thalis.