India / Side
Boiled Cucumber and Grated Coconut (Pachadi)
Pachadi is a very popular dish from the Kerala region of India. It's quick to prepare and a very tasty accompaniment to a main course of rice or roti.
Ingredients
- cucumber, large variety, with dark green and yellow skin1
- grated coconut, grated1/2 cup
- cumin seeds (jeera), jeera1 tsp
- mustard seeds1 tsp
- dried red chillies, dried1–2
- oil1 tbsp
- salt, according to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Skin the cucumber. Cut in half along the length and remove the central core of seeds. Discard the seeds.
Grate the cucumber. Alternatively, cut into very small pieces.
Cook the cucumber in the microwave for about 4–5 min.
Meanwhile, make a fine paste from the grated coconut and the cumin seeds
In a deep pan (kadhai), heat the oil. Add the mustard seeds and red chillies, and let them splutter.
Add the cooked cucumber and the coconut paste and salt to taste. Mix well and let it cook on slow fire. Do not allow it to boil—it just needs to be warmed.
As the mixture starts to boil, take it off the stove. Serve.
