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Cucumber Pachadi

A cooling South Indian side dish made with grated cucumber, freshly ground coconut paste, and yogurt, finished with a warm tempered spice oil.

15 minEasyServes 485 cal/serving

IndianSideStovetopVegetarianLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 cups cucumber, grated
  • 1/2 cup grated coconut
  • 2 green chili, chopped
  • 1/2 tsp cumin seeds
  • 1 cup plain yogurt, whisked
  • 1/2 tsp salt
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 2 dried red chili, halved

Instructions

  1. 1

    Grind 1/2 cup grated coconut, 2 chopped green chili, and 1/2 tsp cumin seeds with two tablespoons of water into a fine paste.

  2. 2

    In a serving bowl, combine 2 cups grated cucumber, 1 cup whisked plain yogurt, 1/2 tsp salt, and the coconut paste.

  3. 3

    Heat 1 tbsp coconut oil in a small skillet over medium heat.

  4. 4

    Add 1 tsp mustard seeds and wait until they begin to crackle.

  5. 5

    Add 2 halved dried red chili and 10 curry leaves to the oil and sauté for 10 seconds.

  6. 6

    Pour the tempered spice mixture over the cucumber yogurt bowl and mix well before serving.

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Questions

What is Cucumber Pachadi?

A cooling South Indian side dish made with grated cucumber, freshly ground coconut paste, and yogurt, finished with a warm tempered spice oil. This reference files it under Indian side: made on the stovetop, rated easy and about 15 minutes start to finish.

Is there a substitute for curry leaves in Cucumber Pachadi?

The entry for Cucumber Pachadi calls for 10 curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

Is Cucumber Pachadi spicy?

Moderately. The heat in Cucumber Pachadi comes from 2 green chili, chopped and 2 dried red chili, halved. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Cucumber Pachadi dairy-free?

Yes. The dairy in Cucumber Pachadi is 1 cup plain yogurt, whisked. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How do I store and reheat Cucumber Pachadi?

Refrigerate what is left of Cucumber Pachadi within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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