Cucumber Pachadi

  • 2 small sized cucumber (kheera)
  • 1/2 inch ginger (adrak)
  • 2-3 green chillies
  • 2 tblsp coconut (narial) (scraped, optional)
  • 1 1/2 cups yogurt
  • 1 tsp oil (tel)
  • 1/2 tsp mustard seeds (raai)
  • 5-6 curry leaves (kari patta)
  • 2 red chillies whole
  • salt (namak) to taste

cooking time:

  1. Wash and scrub cucumbers thoroughly and then grate with the skin.
  2. Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.
  3. Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.
  4. Grind together scraped coconut, green chillies and ginger to a fine paste.
  5. Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.
  6. Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.
  7. Pour it on to the yogurt mixture. Stir it thoroughly.
  8. Serve chilled.