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Cucumber Thayir Pachadi

Pachadi is a curd and coconut based traditional dish of Kerala cuisine, made with a variety of vegetables and some fruits too. The freshly ground coconut with mustard and the tempering in coconut oil are the elements that enhances the taste of this thayir pachadi. You can use any of the following to make pachadi - ladies finger, tomato, cucumber, beetroot, pumpkin, pineapple etc. The ingredients and preparation are more or less the same. Today am sharing the recipe of pachadi with cucumber.

Cucumber pachadi is a simple and healthy dish that needs little time and effort in making them. You should get a kick of heat from the green chillies, so adjust the chillies accordingly. This pachadi can be served as a main dish with rice and any non-coconut based vegetable fry or mezhukkupuratti. Or you can serve this as a side dish to sambar and rasam. Pachadi is also a famous side dish to molagootal in Brahmin households. I made a carrot and potato mezhukkupuratti to go along with this flavorsome pachadi.


Serves 2

Cucumber in a mildly spiced curd and coconut gravy


1 medium size cucumber
½ cup thick curd
Salt to taste

To grind:
¼ cup grated coconut
2-3 green chillies
½ tsp mustard seeds
1 tbsp curd

For the tempering:
2 tsp coconut oil
1 tsp mustard seeds
Few curry leaves


1. Peel the cucumber and cut them into small cubes. Whisk the curd until its smooth.

2. Grind together coconut, green chillies, mustard, curd to a slightly coarse paste without adding water.

3. Add this ground coconut paste to the whisked curd and mix well. Add the cucumber, salt and mix well.

4. Heat oil in a tadka pan and add mustard seeds. When it crackles, add curry leaves and pour into the pachadi.


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