Pachadi is a coconut and yogurt based dish popular in South India. Wiki Pachadi This cucumber pachadi was very popular in my home and often prepared, when we had people over. For such a simple dish, it was always well received, with guests requesting the recipe. My doctor sister served this pachadi, when she entertained some of her classmates in Calicut, at the time of their alumni reunion. Sure enough, her guests wanted the recipe too. A second blog post for the lady doctors of Batch 14, Calicut Medical College.
Ingredients
1 large English cucumber, peeled, cut lengthwise down the centre, and cut into half moon shapes of about 1/4 cm thickness. (In Calicut, we used a native cucumber known as the naadan kakkiri)
1 tsp mustard seeds
1 green chili
2 pods of garlic
1 cup of fresh grated coconut (NOT dessicated coconut. Grated coconut can be found in the freezer section of an Indian grocery store)
5 heaped tbsp yogurt
Salt to taste
Grind the mustard seeds in a spice grinder.
Add the coconut, green chili, garlic and mustard powder to a blender.
Blend to a smooth paste. Using a spatula, frequently stir the mixture into the centre of the blender and blend again and again till it is a smooth paste.
Whisk the yogurt in a bowl with a little salt, mix in the blended coconut paste and then the cucumbers.
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