Learn to Prepare Boiled Cucumber and Grated Coconut Pachadi: A Quick Kerala Side Dish

Pachadi is a beloved dish from Kerala, India. It is a quick and tasty side dish that pairs well with rice or roti. This recipe features boiled cucumber and grated coconut, creating a delightful blend of flavours. The preparation is simple, making it an ideal choice for a quick meal addition.

• 1 large cucumber (dark green and yellow skin)
• ½ cup grated coconut
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon mustard seeds
• 1-2 dried red chillies
• 1 tablespoon oil
• Salt to taste

• Microwave
• Deep pan (kadhai)
• Grater or knife

Procedure

1. Peel the cucumber. Cut it in half lengthwise and remove the seeds. Discard the seeds.
2. Grate the cucumber or chop it into small pieces.
3. Cook the cucumber in the microwave for about 4-5 minutes.
4. Create a fine paste by blending the grated coconut with cumin seeds.
5. In a deep pan, heat the oil. Add mustard seeds and red chillies, allowing them to splutter.
6. Add the cooked cucumber, coconut paste, and salt to taste. Mix well and cook on low heat without boiling.
7. Once warmed, remove from heat and serve.

Nutritional Values

This Pachadi recipe is not only easy to prepare but also brings a refreshing taste to your meal. The combination of cucumber and coconut offers a unique flavour profile that complements many dishes. Enjoy this traditional Kerala side dish with your favourite main course.