Cucumber and Coconut Pachadi Recipe - Serves 4

Cucumber and Coconut Pachadi Recipe

119 calories each serving (317 calories if eating with rice)


1cm (1/2 inch) fresh ginger root, peeled and finely chopped
2 fresh green chillies, washed and coarsely chopped
375g (13 oz or 1 1/2 cups) natural unsweetened yogurt
2 Lebanese cucumbers, washed and grated
2 tablespoons (30ml) grated (shredded) coconut
1/2 teaspoon (2.5ml) salt
1 teaspoon (5ml) vegetable cooking oil
1/2 teaspoon yellow mustard seeds
5 curry leaves
2 fresh red chillies, finely chopped


Put the fresh ginger, chillies and yogurt into a food processor and blend into a smooth paste
Put the yogurt paste into a large mixing bowl, add the cucumbers, coconut and salt, mix well and set aside
Heat the cooking oil in a small heavy-bottomed saucepan over a medium heat
Add the mustard seeds and fry until they start to pop (60-120 seconds), stirring a few times
Add the curry leaves and fresh red chillies and mix well
Tip the contents of the saucepan over the yogurt mixture and mix well
Cover the bowl with kitchen film and pop into the fridge to cool for 3 hours
Serve cold

Recipe submitted on 27 June 2019

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