Shilpa cooks

Cucumber Pachodi (Cucumber and coconut raita)

Cucumber Pachodi (Cucumber and coconut raita)
Preparation time:
15 minutes
Cooking time:
5 minutes
Serves:
8

Cucumber mixed in a paste made of fresh grated coconut, mustard seeds, tamarind and green chilli, this is not to be mistaken for the usual raita you would have tried. This recipe is exclusive from Mangalore, a coastal city in Southern India, can be enjoyed as a side dish for your meaty curries or even goes well with any vegetarian Indian recipes.

  • Ingredients

    Masala to blend:
    • 1 cup or approximately 100 grams of freshly grated coconut
    • 1 tbsp whole mustard seeds
    • 1 green chilli
    • 1-inch tamarind piece (not the juice)
    • 1/2 inch ginger
    • 1/2 cup water
    • 1 cucumber peeled and diced into small pieces
    • Salt to taste
    For the tampering:
    • 1/2 tsp whole mustard seeds
    • 1/2 tsp urad Dal (black gram split)
    • 4 to 5 curry leaves
    • 1 tbsp sunflower oil
  • Method

    • Blend all ingredients under masala to blend using your Kenwood MultiPro food processor small jar attachment into a fine paste.
    • Mix the masala with the chopped cucumber, add more water if it’s too thick, and add salt to taste.
    • Heat oil in a small pan once it’s hot add the mustard seeds, urad dal and curry leaves and let it splutter. Add this tampering to the cucumber and masala mixture and mix well. Serve as a side of any meat or veggie curries.

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