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.