Cucumber Pachadi (or use Snake Gourd, Ridge Gourd or Chow Chow)

Cucumber Pachadi

We have a few ways of making Cucumber Pachadi, varying just a little in ingredients. This is one of the simplest and one of the favourites.

It is of course, from Meenakshi Ammal and Vol 1 of her Cook and See books.

Similar recipes include Okra Pachadi, Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Zucchini, Lime Leaf and Yoghurt Salad, Chow Chow Kari, Vellarikkai Thayir Pachadi, Tomato Pachadi, and Bitter Melon Pachadi.

Or browse all of our Pachadi recipes.

Cucumber Pachadi

Cucumber Pachadi

1 short cucumber or 0.5 long cucumber, peel only if the skin is tough and de-seed if the seeds are not tender
sea salt
0.5 cup Desi or Greek yoghurt
1 green chilli, slices
0.25 tspn brown mustard seeds
1 tspn ghee

Chop or grate the cucumber finely and sprinkle with a little salt. After a few minutes squeeze out the water and mix with the yoghurt. Taste and add salt if needed.

Make a tadka by heating the ghee and popping the mustard seeds. Add the green chilli slices, toss and then pour the tadka over the pachadi.

To use Snake Gourd, Ridge Gourd or Chow Chow

Cut the vegetables into fine pieces and cook with salt until tender. Squeeze out the water. Continue with the recipe.

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