CUCUMBER PACHADI
This is a mildly spiced raita made in a typical South Indian style with delicious flavours from an aromatic tempering along with the refreshing taste of cucumber.
Serves: 4 people | Prep : 10 mins | Cooking : 10 mins
Health Hack: Cucumber provides a good boost of Vitamin C and helps with hydration plus yogurt is the ultimate super food providing lots of protein and probiotics making it the perfect accompaniments
for your meal.
Fresh Ingredients
- Cucumber - ½ of a large cucumber
- Yoghurt - 500g
- Milk - 200-300ml
- Fresh coriander - 1 tbsp finely chopped
- Fresh curry leaves - 4-5, torn roughly
Spices
- Urad dal (Split black gram) - ½ tsp
- Mustard seeds - ¼ tsp
- Whole dry red chilies - 1
- Oil - 1 tsp
- Himalayan salt - to taste
Step 1
In a bowl, whisk the yoghurt and milk together to adjust consistency.
Step 2
Grate the cucumber and add it to the yogurt-milk mixture. Add salt to taste, mix well, and keep aside.
Step 3
Heat some oil in a pan. Add mustard seeds when the oil is hot and once they splutter for 3-5 seconds, reduce heat to medium followed by the dry red chilli.
Step 4
Immediately add urad dal and fry on medium heat. When the lentils begin to turn brown, turn off the heat and add the curry leaves.
Step 5
Allow this mixture to cool and then add this tempering to the yogurt.
Step 6
Garnish with coriander leaves and serve chilled.
Leave a comment
No comments
Upcoming Cooking Class
