Yellow Cucumber Pachadi Recipe
A vegetarian South Indian Recipes recipe with mangalorean cucumber, sunflower oil, mustard seeds. Ready in 25 min, serves 6.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making the Yellow Cucumber Pachadi recipe, peel and wash the cucumber
mangalorean cucumber(1) - 2
Cut into two halves and deseed
- 3
Chop finely
- 4
Heat oil in a kadai, add mustard seeds, fenugreek seeds and masoor dal
mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)masoor dal (whole)(1 teaspoon) - 5
Once they start spluttering, add red chillies and asafoetida and fry them
dry red chillies(5)asafoetida (hing)(1 teaspoon) - 6
Let this tempering come to room temperature
- 7
In a blender jar add half of the tempering, salt, turmeric powder and tamarind (make this into small pieces)
salt - to tasteturmeric powder (haldi)(1)tamarind(2) - 8
Grind it to semi coarse powder (do not add water)
turmeric powder (haldi)(1) - 9
Combine this spice masala and leftover tempering to chopped yellow cucumber pieces
mangalorean cucumber(1) - 10
Mix it well, so that the entire spice masala sticks to all cucumber pieces
mangalorean cucumber(1) - 11
This pachadi can stay for four to five days, if refrigerated
- 12
Serve Yellow Cucumber Pachadi along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal
mangalorean cucumber(1)
Rate this recipe
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Yellow Cucumber Pachadi Recipe
A vegetarian South Indian Recipes recipe with mangalorean cucumber, sunflower oil, mustard seeds. Ready in 25 min, serves 6.
Curated byAditi Iyer🇮🇳
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
12 steps- 1
To begin making the Yellow Cucumber Pachadi recipe, peel and wash the cucumber
mangalorean cucumber(1) - 2
Cut into two halves and deseed
- 3
Chop finely
- 4
Heat oil in a kadai, add mustard seeds, fenugreek seeds and masoor dal
mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)masoor dal (whole)(1 teaspoon) - 5
Once they start spluttering, add red chillies and asafoetida and fry them
dry red chillies(5)asafoetida (hing)(1 teaspoon) - 6
Let this tempering come to room temperature
- 7
In a blender jar add half of the tempering, salt, turmeric powder and tamarind (make this into small pieces)
salt - to tasteturmeric powder (haldi)(1)tamarind(2) - 8
Grind it to semi coarse powder (do not add water)
turmeric powder (haldi)(1) - 9
Combine this spice masala and leftover tempering to chopped yellow cucumber pieces
mangalorean cucumber(1) - 10
Mix it well, so that the entire spice masala sticks to all cucumber pieces
mangalorean cucumber(1) - 11
This pachadi can stay for four to five days, if refrigerated
- 12
Serve Yellow Cucumber Pachadi along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal
mangalorean cucumber(1)
Rate this recipe
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