SOUTH INDIAN DISHES:TOP CUCUMBER PACHADI RECIPE

TOP CUCUMBER PACHADI RECIPE

Ingredients: 2 small sized cucumber (kheera) 1/2 inch ginger (adrak) 2-3 green chillies 2 tblsp coconut (narial) (scraped, optional) 1 1/2 cups yogurt 1 tsp oil (tel) 1/2 tsp mustard seeds (raai) 5-6 curry leaves (kari patta) 2 red chillies whole salt (namak) to taste 

How to make cucumber pachadi:

1. Wash and scrub cucumbers thoroughly and then grate with the skin. 
2. Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place. 
3. Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop. 
4. Grind together scraped coconut, green chillies and ginger to a fine paste. 
5. Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste. 
6. Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment. 
7. Pour it on to the yogurt mixture. Stir it thoroughly. 
8. Serve chilled.