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Cucumber Pachidi

Pachidi is mild flavored yogurt side dish with the vegetable/fruit  and tempering of mustard and green/dry chillies.

Pachidi and thuruval are such quick to make and a side dish is ready in few minutes. Pachidi is must in any festival/function menu. Though served in tiny portion still does wonders in balancing the heat from other dishes.

With sun finally looking up at Atlanta (believe me, Since I have come, haven’t seen a day cold in beginning of April) hoping to write more recipes which will help to beat the heat! One such recipe is Pachidi. There are a tons of pachidi/raita with vegetables and fruits.

 

Ingredients you will need:

1 cup thick Yogurt
2/3 cup Peeled and grated cucumber
1 tsp Oil
1/2 tsp Mustard seeds
2 dry chili or green chilies
1/8 tsp Asafoetida
Finely Chopped coriander/cilantro leaves
Salt to taste

Gently beat the yogurt. Add grated cucumber, finely chopped coriander/cilantro leaves and salt.

In a small pan, on medium heat, add oil. Add mustard seeds when oil is hot. As they pop, add dry chili (broken into 2/3 pieces) or finely chopped green chilies.

Remove from fire, add asafoetida and add to yogurt-cucumber mixture.

Mix well and serve Immediately.

The cucumber is full of water hence has a tendency to dilute the pachidi. If you are planning to make it ahead of time, I would suggest to squeeze out half the water after grating it and before mixing with yogurt.

Happy cooking.

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