The joy of yoghurt is beautifully expressed in this flavoursome recipe for Cucumber Pachadi. Cucumber and yoghurt feature all over the world. The combination, in what ever form or from what ever cuisine, is so well known. Both ingredients are cooling, so it makes this a special dish for hot weather. But this does not mean that you need to forgo it on cooler days. An essential part of an informal gathering, Cucumber Pachadi always wins over your guests.
Cucumber Pachadi | Vellarikkai Thayir
1 cup yoghurt, beaten a little before use – it is good to use yoghurt that has been drained for 30 mins or so
0.5 large cucumber, grated
0.5 Tblspn green coriander leaves, finely chopped
pinch salt or to taste
2.5 cm piece green chilli, or to taste
1 Tblspn grated coconut, fresh for frozen
0.5 tspn ghee
0.25 tspn brown mustard seeds
Blend the chilli and coconut together to form a coarse paste. Add to the yoghurt. Add the grated cucumber, the finely chopped coriander and the salt and mix well. Place in a serving bowl.
Heat the ghee and add the mustard seeds. Allow to pop and then pour ghee and mustard seeds over the yoghurt mixture.
A lovely side dish to steamed rice and kuzhambu or other gravy like dish.
Rather than grated, for variation, cucumber can be chopped into small lengths and added to the yoghurt. If the peel is tender, leave it on for added visual appeal.