CUCUMBER PACHADI

CUCUMBER PACHADI
Nidhi
by Nidhi
This is a mildly spiced raita made in a typical South Indian style with delicious flavours from an aromatic tempering along with the refreshing taste of cucumber.

Serves: 4 people

Prep : 10 mins

Cooking : 10 mins

Health Hack: Cucumber provides a good boost of Vitamin C and helps with hydration plus yogurt is the ultimate super food providing lots of protein and probiotics.

Fresh Ingredients

  • Cucumber - ½ of a large cucumber
  • Yogurt - 500gms
  • Milk - 200-300mls
  • Fresh Coriander -1 tbsp finely chopped
  • Curry Leaves - 4-5, torn roughly

Spices

  • Urad dal (Split black gram) - ½ tsp
  • Mustard Seeds - ¼ tsp
  • Whole Dry Red Chilies 1-2
  • Oil - 1 tsp
  • Himalayan Salt -to taste

Cooking Instructions

  • In a bowl whisk the yogurt and milk together to adjust consistency.
  • Grate the cucumber and add this to the yogurt-milk mixture. Add salt to taste, mix well and keep aside.
  • Heat some oil in a pan. Add mustard seeds when the oil is hot and once they splutter for 3-5 seconds reduce heat to medium followed by the dry red chilli.
  • Immediately add urad dal and fry on medium heat. When the lentils begin to turn brown, turn off the heat and add the curry leaves.
  • Allow this mixture to cool and then add this tempering to the yogurt.
  • Garnish with coriander leaves and serve chilled.

Nutritional Info

Nutrition
Per Serving
Per 100 g
Energy (kcal)
144
103
Energy (kJ)
602
430
Carbs (g)
10.7
8.5
Protein (g)
8.5
7.4
Fat (g)
7.7
5.1
Sat. Fat (%)
0.5
0.3
Salt (g)
1.45
1.1
Fiber (g)
0.7
0.5

Handy Kitchen Tips

Gently squeeze water from the grated cucumber before adding to the yogurt and ensure that the tempering has cooled down before adding to the yogurt.
Share

Leave a Comment

Your email address will not be published. Required fields are marked *

five + 3 =