April 19, 2024
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      wellhealthorganic.com

Pachadi

wellhealthorganic.com Pachadi: Cucumber Pachadi is a delightful Kerala-style raita that combines the freshness of cucumber with the rich flavors of ground coconut and mustard seeds paste, blended with creamy curd. It’s a simple yet delicious side dish that perfectly complements any meal.

Pachadi

  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes
  • Total Time: 15 minutes
  • Cuisine: Kerala, South Indian
  • Course: Side Dish
  • Diet: Gluten Free, Vegetarian
  • Difficulty Level: Moderate

Ingredients:

For Grinding:

  • 1/4 cup grated fresh coconut
  • 1/4 teaspoon cumin seeds
  • 1 green chili, chopped
  • 1/2 teaspoon mustard seeds
  • 2 to 3 tablespoons water, or as required

For Cooking Cucumber:

  • 1 medium to large cucumber
  • 1/4 cup water

Other Ingredients:

  • 1/2 cup Curd, beaten
  • Salt, as required

For Tempering Vellarikka Pachadi:

  • 1/2 tablespoon coconut oil
  • 1/4 teaspoon mustard seeds
  • 1 dry red chili
  • 5 to 6 curry leaves

Also Read: Tamarind Rice

Instructions:

Preparing Coconut-Mustard Seeds Paste:

  1. In a grinder jar, combine 1/4 cup coconut, 1/4 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, and chopped green chili.
  2. Add 3 tablespoons of water and grind until smooth. Set aside the coconut paste.

Cooking Cucumber:

  1. Rinse, peel, and chop the cucumber into small pieces.
  2. Place the chopped cucumber in a pan with 1/4 cup of water.
  3. Cook the cucumber over low to medium heat for 5 to 6 minutes, stirring occasionally, until most of the water evaporates and the cucumber develops a cooked taste.

Making Vellarikka Pachadi:

  1. Add the ground coconut paste to the cooked cucumber.
  2. Season with salt according to taste.
  3. Mix well and cook for an additional 2 to 3 minutes over low heat. Allow the mixture to cool down.

Adding Beaten Curd:

  1. Beat 1 cup of curd until smooth.
  2. Once the cucumber-coconut mixture has cooled or slightly warmed, gently fold in the beaten curd until well combined.

Tempering Vellarikka Pachadi:

  1. Heat 1/2 tablespoon of coconut oil in a small frying pan.
  2. Add 1/4 teaspoon of mustard seeds and let them crackle.
  3. Then add the halved dry red chili and curry leaves. Fry for a few seconds until the curry leaves turn crisp and the chili changes color.
  4. Pour the tempering over the pachadi mixture and mix well.

Also Read: Tomato Rasam

Serving:

  • Serve the Vellarikka Pachadi as a side dish with sambar-rice or steamed rice. It can also be refrigerated and served chilled. Any leftovers can be stored in the refrigerator.

Notes:

  • If using yellow cucumber, remove the seeds before chopping.