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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.
Prepare the Cucumber
Grind the Coconut Paste
Combine the Base
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.
This kerala recipe takes 20 minutes to prepare and yields 4 servings. At 152.35 calories per serving with 4.73g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Prepare the Tempering (Tadka)
Finish and Serve
Replace cucumber with other vegetables like ash gourd (kumbalanga), bitter gourd (pavakka), or even pineapple for a sweet and sour version (Pineapple Pachadi).
Add 1-2 finely chopped shallots (pearl onions) to the tempering and sauté until golden brown for a deeper, savory flavor.
Add a pinch of turmeric powder (1/8 tsp) while grinding the coconut paste for a subtle yellow hue and earthy flavor.
If your yogurt is too thick, you can add a tablespoon or two of water or milk to reach your desired consistency.
The curd (yogurt) base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Cucumber has a high water content (about 95%), making this dish extremely hydrating and cooling for the body, especially in hot weather.
Ingredients like ginger and cumin seeds are well-known for their digestive properties, helping to soothe the stomach and prevent indigestion.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide quick energy.
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.
Yes, it is a very healthy dish. It's hydrating due to the cucumber, rich in probiotics from the yogurt which aids gut health, and uses healthy fats from coconut. It is also light and low in calories.
One serving of Cucumber Pachadi (approximately 0.75 cup or 210g) contains around 105-120 calories, making it a light and healthy side dish.
Fresh coconut is highly recommended for the best flavor and texture. However, if you must use desiccated coconut, soak it in 3-4 tablespoons of warm water for 15-20 minutes before grinding to rehydrate it.
Cucumber Pachadi is best consumed fresh on the day it is made. However, you can store it in an airtight container in the refrigerator for up to 2 days. The cucumber may release more water over time, so give it a gentle stir before serving.
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