Cucumber Pachadi

Name: Cucumber Pachadi
Ingredients: 1/2 cup Cucumber , diced medium fine; 1 teaspoon ginger, minced (finely diced); 1 cup water; 1/2 cup thick curd or live plain yogurt; For the paste; 2 tablespoons freshly grated coconut; 1 small green chili; Grind the above to a paste; For the temper; 1/2 teaspoon coconut oil; 1/2 teaspoon black mustard seeds; 1 small dries red chilli, torn roughly; A few curry leaves (if available, otherwise omit)

13 ingredients

5 steps

Ingredients

1/2 cup Cucumber , diced medium fine
1 teaspoon ginger, minced (finely diced)
1 cup water
1/2 cup thick curd or live plain yogurt
For the paste
2 tablespoons freshly grated coconut
1 small green chili
Grind the above to a paste
For the temper
1/2 teaspoon coconut oil
1/2 teaspoon black mustard seeds
1 small dries red chilli, torn roughly
A few curry leaves (if available, otherwise omit)

Directions

1

Put the cucumber , ginger and water into a pan and bring to the boil. Simmer until the cucumber is soft but still firm.
2

Remove from the heat and allow to cool completely.
3

Make the paste and mix it into the yogurt, then add to the cucumber /ginger mix.
4

To make the temper, heat the oil in a pan and add mustard seeds. Heat until the seeds pop (the oil should not smoke)
5

Add the chili and curry leaves (if used) and cook for a few seconds, then pour everything over the paste and fold in. Serve at room temperature.