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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Side

Boiled Cucumber and Grated Coconut (Pachadi)

Serves 4 · 7 minutes

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.

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  1. Skin the cucumber. Cut in half along the length and remove the central core of seeds. Discard the seeds.
  2. Grate the cucumber. Alternatively, cut into very small pieces.
  3. Cook the cucumber in the microwave for about 4–5 min.
  4. Meanwhile, make a fine paste from the grated coconut and the cumin seeds
  5. In a deep pan (kadhai), heat the oil. Add the mustard seeds and red chillies, and let them splutter.
  6. 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.
  7. As the mixture starts to boil, take it off the stove. Serve.