Thursday, May 9, 2013



In the heat of the summer, we enjoy eating salads which cool the system! Cucumber Pachadi, which we call Taushe Pachadi in my mother tongue, Konkani, is one such. We make this very often during the summers since cucumbers, as you probably know, have 90% water. In this, I have added ginger and chillies to lend spice to the curd-based salad.

This salad is pretty easy to make and quite tasty at the same time.  This makes a good accompaniment for rice cooked and served in any form.

  • Cucumber, medium sized, 2
  • Coconut Gratings, 1/3 cup
  • Ginger, 1/2 " piece
  • Green Chillies, 2-3
  • Fresh Curds, 1/2 cup
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, 1 sprig
  • Oil, for seasoning
  • Salt, to taste

Wash and peel the cucumbers
Chop the cucumbers into small pieces or grate it
Add salt to the chopped/grated cucumbers. Keep aside.
Grind together, in a blender, coconut gratings, green chillies and ginger to a fine paste adding just the required amount of water
Mix the cucumber with the ground paste
Add the curds and mix well
Check the salt and add if required
Finally, season with mustard seeds and curry leaves

  • I prefer adding cold curds as this adds to the taste and is good for the summer, but curds at room temperature will also suffice
  • The curds you add should be fairly thick as the cucumber leaves water when the salt is added

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