Pachadi is a beloved Kerala-style dish that’s known for its simplicity, yet its distinct flavor profile. Made with a combination of grated coconut, curd (yogurt), and mustard seeds, pachadi is a key part of the traditional Onam sadhya feast. While pachadi can be made with a variety of vegetables such as beetroot, mango, or pineapple, the cucumber pachadi stands out with its mild flavor, making it an ideal side dish to pair with rice.
In this recipe, we’ll show you how to prepare a cucumber pachadi that’s not only easy to make but also light and refreshing, perfect for any meal. The dish is tangy, slightly sweet, and mildly spiced. It can be enjoyed with sambar rice, boiled rice, or as a side to any traditional Kerala meal.
Ingredients
For the Pachadi:
- 1 medium-sized cucumber, chopped finely
- 1/2 cup curd (yogurt)
- 1/4 cup water
- Salt to taste
For Grinding:
- 1/4 cup grated coconut
- 1/4 teaspoon cumin seeds
- 1 green chili
- 1/2 teaspoon mustard seeds
- 3 tablespoons water
For Tempering:
- 1/2 tablespoon coconut oil
- 2 dry red chilies
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
Method of Preparation
- Prepare the Cucumber: Start by chopping the cucumber into fine pieces. This step is essential because finely chopped cucumber ensures a smoother texture when mixed with the coconut paste. In a pan, add the chopped cucumber and 1/4 cup of water. Cook the cucumber over low to medium heat for about 6 minutes, covering the pan with a lid. Stir occasionally, making sure the water evaporates and the cucumber becomes soft.
- Grind the Coconut Paste: While the cucumber is cooking, grind the ingredients listed under “For Grinding” (grated coconut, cumin seeds, green chili, mustard seeds, and water) into a smooth paste. This step infuses the dish with a rich coconut flavor and a slight tang from the mustard seeds.
- Combine Coconut Paste with Cucumber: Once the cucumber is fully cooked and the water has evaporated, add the ground coconut paste to the pan. Add salt to taste and mix everything well. Let the mixture cook for another 2 to 3 minutes on low flame, allowing the flavors to meld together.
- Cool the Mixture: After cooking, remove the pan from the heat and let the mixture cool down for a few minutes. This cooling step is important before adding the curd (yogurt), as it prevents the curd from curdling due to high heat.
- Add Beaten Curd: Once the mixture has cooled, add 1/2 cup of beaten curd to the cucumber and coconut mixture. Mix well to combine. The yogurt adds a nice creaminess and tang, making the pachadi even more delightful.
- Prepare the Tempering: In a small tadka pan, heat 1/2 tablespoon of coconut oil. Add the mustard seeds and allow them to crackle. Next, add the dry red chilies and curry leaves. Fry them for a few seconds until fragrant, making sure they don’t burn.
- Temper the Pachadi: Pour the tempering over the prepared cucumber pachadi. Mix everything thoroughly to ensure the flavors are well incorporated.
- Serve and Enjoy: Serve your delicious cucumber pachadi with hot rice, sambar, or any meal of your choice. Its tangy, creamy flavor will complement any dish perfectly.
Tips for Making the Perfect Cucumber Pachadi:
- Cucumber Selection: When selecting a cucumber, make sure it’s non-bitter. The bitterness can affect the flavor of the pachadi.
- Chopping: While I’ve chopped the cucumber into very fine pieces, you can adjust the size based on your preference.
- Grind While Cooking: To save time, you can start grinding the coconut paste while the cucumber is cooking. This way, you can add the paste as soon as the cucumber is ready.
- No Spice: This is a non-spicy curry, but the yogurt helps mellow out any slight heat from the mustard and green chili.
This refreshing cucumber pachadi is a perfect addition to any Kerala-style meal and will surely become a favorite at your table. Enjoy this easy-to-make dish and feel free to share your feedback!
