Basic Cucumber Pachadis Food
BASIC CUCUMBER PACHADIS
Number Of Ingredients 9
Steps:
- 1. Place the cucumbers, cilantro, and salt in a serving bowl, and fold in the yogurt until just incorporated.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Add 5 of the curry leaves and the green chili peppers and stir about 1 minute. Transfer the seasonings to the yogurt bowl and fold in gently. Lightly crumble the remaining 3 curry leaves to release their aroma, and add them to the pachadi as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Rinse, peel and chop 1 medium to large cucumber. You will need 1 cup of chopped cucumber. Add the cucumber in a pan with ¼ cup water.
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- To prepare this recipe, start with the paste and grind together the coconut, cumin seeds and green chillies into a fine paste.
- Next, grate the cucumber and add some salt to it. Now, add the earlier prepared paste along with the curd to the grated cucumber. Mix everything well.
- Now, put a frying pan over the medium flame and heat coconut oil in it. Fry the curry leaves, dry red chilli and mustard seeds, until the mustard seeds start to splutter. Add this to the cucumber mixture. Mix this well. Garnish it with coriander leaves!
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