Serves: 2
Ingredients
Cucumber* - 2 cups
Coriander leaves (finely chopped) - 1 tbsp
Curds or yogurt - 1/2 cup
Ingredients for masala paste
Grated coconut - 1/2 cup
Green chilies - 3-5 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Ingredients for tadka
Oil - 2-3 tsp
Mustard - 1 tsp
Dried red chili - 3-4 nos
Curry leaves - 4-5 leaves
Preparation method
Ingredients
Cucumber* - 2 cups
Coriander leaves (finely chopped) - 1 tbsp
Curds or yogurt - 1/2 cup
Oil - 2 tsp
Salt as required
* Peel the cucumber. Split them and remove the seeds from the middle. Chop them in 1 cm cubes
Ingredients for masala paste
Grated coconut - 1/2 cup
Green chilies - 3-5 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Ingredients for tadka
Oil - 2-3 tsp
Mustard - 1 tsp
Dried red chili - 3-4 nos
Curry leaves - 4-5 leaves
Preparation method
- Grind the mustard seeds and cumin seeds under ingredients for masala paste in a food processor/mixer. Once this is powdered, add coconut and green chilies to make a paste
- Heat pan with little oil. Cook the cucumber with 1/4 cup of water and salt for a few minutes until the cucumber is cooked. Cook with the cover on until half cooked
- Add the ground paste and cook in medium heat. Add water if required. Remember that the final cooked contents should be of thick consistency
- Add salt as required
- Heat 2-3 tsp of oil in another pan. Cook mustard seeds until they splutter. Add 2-3 dried red chilies, and curry leaves to prepare tadka
- Add the tadka seasoning to the cucumber mixture and switch off the heat
- Allow the mixture to cool
- When cool, add beaten/whipped curd or yogurt to the mixture
- Sprinkle chopped coriander leaves for garnishing the pachadi
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