Cucumber Pachadi
A cooling Kerala classic, this refreshing yogurt and cucumber side dish is flavored with a fragrant paste of coconut, mustard, and green chilies. A must-have for any Onam Sadya, it's ready in minutes.
For 4 servings
5 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Cucumber
- b.Place the finely chopped cucumber in a bowl. Add 1/2 tsp of salt, mix well, and set aside for 10-15 minutes. This helps draw out excess water.
- 2
Step 2
- a.Grind the Coconut Paste
- b.In a small grinder or blender, combine the fresh grated coconut, green chilies, ginger, 1/2 tsp cumin seeds, and 1/4 tsp mustard seeds.
- c.Add 2-3 tablespoons of water and grind to a smooth paste. Be careful not to over-grind the mustard seeds to avoid bitterness.
- 3
Step 3
- a.Combine the Base
- b.In a large bowl, whisk the thick curd until it is smooth and creamy.
- c.Add the ground coconut paste to the whisked curd and mix thoroughly.
- d.Gently squeeze the excess water from the salted cucumber and add the cucumber to the curd mixture. Discard the water.
- e.Stir in the remaining 1/4 tsp salt and the optional sugar. Mix everything well.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a small pan (tadka pan) over medium heat.
- c.Once the oil is hot, add 1/2 tsp of mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- d.Add the broken dried red chilies and the sprig of curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Be careful not to burn them.
- 5
Step 5
- a.Finish and Serve
- b.Pour the hot tempering immediately over the cucumber and yogurt mixture.
- c.Mix gently to incorporate the flavors. For best results, let the pachadi rest for at least 15-20 minutes before serving.
- d.Serve chilled or at room temperature as a side dish with rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, thick, and slightly sour curd (yogurt) for the most authentic taste.
- 2The key to a non-bitter pachadi is to just pulse the mustard seeds with the coconut paste at the end of grinding, not grind them for a long time.
- 3Ensure the yogurt is at room temperature before adding the hot tempering to prevent it from splitting.
- 4For a milder flavor, you can deseed the cucumber before chopping.
- 5Chilling the pachadi for 30 minutes in the refrigerator before serving enhances its cooling properties and flavors.
Adapt it for your goals.
Vegetable
Replace cucumber with other vegetables like ash gourd (kumbalanga), bitter gourd (pavakka), or even pineapple for a sweet and sour version (Pineapple Pachadi).
TemperingTempering
Add 1-2 finely chopped shallots (pearl onions) to the tempering and sauté until golden brown for a deeper, savory flavor.
SpiceSpice
Add a pinch of turmeric powder (1/8 tsp) while grinding the coconut paste for a subtle yellow hue and earthy flavor.
ConsistencyConsistency
If your yogurt is too thick, you can add a tablespoon or two of water or milk to reach your desired consistency.
Why this is on our healthy list.
Promotes Gut Health
The curd (yogurt) base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Hydrating and Cooling
Cucumber has a high water content (about 95%), making this dish extremely hydrating and cooling for the body, especially in hot weather.
Aids Digestion
Ingredients like ginger and cumin seeds are well-known for their digestive properties, helping to soothe the stomach and prevent indigestion.
Rich in Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide quick energy.
Frequently asked questions
Bitterness in pachadi is almost always caused by over-grinding the mustard seeds. They should only be pulsed a few times with the coconut paste to break them down slightly, not ground into a fine powder.