Cucumber Pachadi

Name: Cucumber Pachadi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 300 g cucumber (peeled if thick-skinned, finely chopped); 1 cup yogurt (plain, whisked); 1 pcs green chili (finely chopped); 1 tsp ginger (finely grated); 0.25 tsp salt; 2 tbsp coconut (fresh, grated); 1 tsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 1 pcs dried red chili (broken); 6 pcs curry leaves

RATING

4.6/5(137)

TASTE SCORE

8/10

Cool cucumber pachadi is a simple South Indian yogurt side with a gentle crunch, mild heat, and a fragrant tempering. It is refreshing next to rice, pulao, or spicy curries and comes together with everyday ingredients.

PREP

10m

COOK

SERVES

1 KATORI

83 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prep the cucumber and yogurt.
1.Finely chop the cucumber and place it in a mixing bowl.
2.Whisk the yogurt in a separate bowl until smooth.
3.Chop the green chili and grate the ginger.
mix · ~2 min
Mix the pachadi base.
Add the yogurt, green chili, ginger, salt, and grated coconut to the cucumber. Mix well until everything is evenly combined.
temper · ~2 min
Make the tempering.
1.Heat the coconut oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili and curry leaves and cook for a few seconds until fragrant.
assemble · ~1 min
Pour the tempering over the pachadi.
Pour the hot tempering over the cucumber-yogurt mixture and stir gently to combine.
serve
Serve the cucumber pachadi chilled or at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
If the cucumber is very watery, lightly squeeze or drain it for 5 minutes so the pachadi stays creamy, not runny.
2
Use thick, well-whisked yogurt; if your curd is sour, chill it first to keep the flavor mild and refreshing.
3
Add salt just before serving if making ahead, since salted cucumber releases more water as it sits.
4
Let the mustard seeds fully splutter before adding urad dal, or the tempering can taste raw.
5
Fry the urad dal only until pale golden; darker browning can make the topping taste bitter.
6
Pour the tempering over the yogurt mixture while hot for the best curry leaf and chili aroma.
7
Serve slightly chilled with rice or spicy curries, but avoid icing it too long or the coconut oil aroma gets muted.