Boiled Cucumber and Grated Coconut (Pachadi)

Name: Boiled Cucumber and Grated Coconut (Pachadi)
Total time: 6 min
Yield: 4 servings
Ingredients: 1 cucumber (large variety, with dark green and yellow skin); ½ cup grated coconut; 1 tsp cumin seeds (jeera); 1 tsp mustard seeds; 1–2 dried red chillies; 1 tbsp oil; Salt according to taste

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.

6 min · serves 4

Ingredients

1 cucumber (large variety, with dark green and yellow skin)
½ cup grated coconut
1 tsp cumin seeds (jeera)
1 tsp mustard seeds
1–2 dried red chillies
1 tbsp oil
Salt according to taste

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.

More recipes with cucumber, coconut, cumin, mustard seed or chile peppers

Adapted from “Boiled Cucumber and Grated Coconut (Pachadi)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.