CUCUMBER PACHADI

 CUCUMBER PACHADI

From time to time, I make dishes using Yellow Cucumber. We call this Magge in my mother tongue, Konkani. It is called  "Mangalooru Southekai" in Kannada, and Vellarikkai in Tamil. While strictly speaking it is called, "Field Marrow" this is variously known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber!

Here's an interesting article about the Mangalore Cucumber and its many health benefits. 

Elsewhere in this blog, you will find recipes for other dishes made with Yellow Cucumber , such as :-

• Mangalore Cucumber Huli 
• Magge Polo  Mangalore Cucumber Dosa
• Magge & Mashingasaang Koddel

Today's dish - Cucumber Pachadi- is from Kerala. It is made with both the ordinary cucumber and the yellow cucumber. I have made this with yellow cucumber today. This recipe  has been adapted from Vellarikka Pachadi from the popular website Veg Recipes of India.

We enjoyed this side dish with hot steamed rice and sambar.

Ingredients:-

• Medium-sized Yellow /Mangalore Cucumber, 1/2: or to yield 1 heaped cup when chopped
• Fresh Curds, 1 cup 
• Salt, to taste
  

To Be Ground To A Paste:-  

• Fresh Coconut Gratings, 1/4 cup
• Cumin Seeds, 1/4 tsp
• Green Chilli, chopped, 1
• Mustard Seeds, 1/2 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Dry Red Chilli, broken into halves,1
• Curry Leaves, 1 sprig
• Coconut Oil, 1/2 tbsp

Method:-

Wash and peel the yellow cucumber, cut it and discard the core and seeds

Beat the fresh curds well and keep aside

Cube the yellow cucumber and place it in a vessel 

Add 1/4 cup water and cook the cucumber on medium flame till it is almost done

It should get cooked yet remain firm

In a small mixer jar, grind together the coconut gratings, cumin seeds, mustard seeds and green chilli to a coarse paste adding just the required amount of water 

Add this ground paste to the cooked cucumber

Mix well and cook on low flame for 2 to 3 minutes 

Switch off the gas and allow this to cool

Once it is cooled add the beaten curds and mix well 

Heat oil in a small pan and on medium heat add the mustard seeds

When they splutter add the broken red chilli and the curry leaves

Saute for a few seconds 

Pour this seasoning on to the cucumber pachadi

Transfer to serving bowl

Serve with hot steamed rice and sambar