Sunday 22 June 2014

Cucumber pachadi (வெள்ளரிக்காய் பச்சடி)

Cucumber is a low calorie vegetable, which is an excellent cooler in summer months. Cucumber is rich in potassium. It also contains dietary fiber, vitamins and anti-oxidants. Cucumber can be eaten raw in the form of salads, juice or raitha. 

Curds – half a tumbler or 100ml
Cucumber – medium sized 1 no or small 2no, grated (வெள்ளரிக்காய்)
Green chilli, chopped – 1 no
Salt – to taste
Curry leaves – a few
Coriander leaves – chopped, 1 teaspoon (optional)
Oil – 1 teaspoon
Mustard seeds – ½ teaspoon
Asafoetida – a pinch

Cucumber pachadi (வெள்ளரிக்காய் பச்சடி)
Method: Beat the curds well. Add salt to beaten curds and mix well. Wash and grate cucumber. Mix little salt to grated cucumber and allow it to stand for 5 minutes. Grated cucumber will become slightly watery when mixed with salt. Now add curds and mix well. Heat a tadka pan/ spice pan (தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter, add asafoetida and switch off the fire. Add the seasoning to the pachadi. Garnish with curry leaves and coriander leaves. Pachadi can be served as an accomaniment to sambar rice/ tamarind rice or part of the feast menu. 

Note: Grated cucumber will become slightly watery when mixed with salt. You may squeeze the water out and discard. Then add the curds. This will make the pachadi thicker in consistency.

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