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Main Course

Cucumber Pachadi

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 4 servings

1 nos Cucumber Grated/chopped into very small pieces, Vellarikka (Kumbalanga)
1/2 Of Coconut
1/2 Spoon Cumin seeds (Jeerakam)
3 nos Green chillies
1 cup Curd/Yogurt
Salt, to taste
1/2 Spoon Mustard seeds
Curry leaves, to taste
Coconut oil, to taste

Preparation

Step 1
Add salt to cucumber and set aside.
Step 2
Grind together coconut, cumin seeds and green chillies into a paste.
Step 3
Add the above paste and curd to cucumber and Stir everything together thoroughly.
Step 4
Let the mustard seeds crackle and cook curry leaves in coconut oil and add it to cucumber.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Cucumber Pachadi

Ingredientsfor 4 servings

1 nos Cucumber Grated/chopped into very small pieces, Vellarikka (Kumbalanga)
1/2 Of Coconut
1/2 Spoon Cumin seeds (Jeerakam)
3 nos Green chillies
1 cup Curd/Yogurt
Salt, to taste
1/2 Spoon Mustard seeds
Curry leaves, to taste
Coconut oil, to taste

Preparation

Step 1
Add salt to cucumber and set aside.
Step 2
Grind together coconut, cumin seeds and green chillies into a paste.
Step 3
Add the above paste and curd to cucumber and Stir everything together thoroughly.
Step 4
Let the mustard seeds crackle and cook curry leaves in coconut oil and add it to cucumber.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.