Yellow Cucumber Pachadi Recipe
Description:
Yellow Cucumber Pachadi is a traditional South Indian side dish that perfectly complements steamed rice and sambar. This spicy and tangy pachadi (pickle-like dish) is made with Mangalorean cucumber, also known as yellow cucumber, and a flavorful blend of spices. The dish is simple to prepare, requires minimal ingredients, and offers a delightful burst of flavors that enhance your meal. Whether for a festive spread or a regular weekday lunch, this pachadi is a must-try for lovers of South Indian cuisine.
Recipe Details
| Cuisine | South Indian Recipes |
|---|---|
| Course | Side Dish |
| Diet | Vegetarian |
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Total Time | 25 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| Mangalorean cucumber | 1 (peeled, deseeded, and chopped) |
| Oil | 2 tablespoons |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Fenugreek seeds (Methi) | 1 teaspoon |
| Masoor Dal (whole) | 1 teaspoon |
| Dry red chilies | 5 |
| Salt | To taste |
| Turmeric powder (Haldi) | 1 teaspoon |
| Tamarind | 2 (small pieces) |
| Asafoetida (Hing) | 1 teaspoon |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by preparing the Mangalorean cucumber. Peel it, cut it into halves, and carefully deseed it. Chop the cucumber finely and set it aside. |
| 2 | Heat oil in a heavy-bottomed kadai (wok) on medium heat. Add mustard seeds, fenugreek seeds, and masoor dal. Allow them to splutter and turn aromatic. |
| 3 | Add the dry red chilies and asafoetida to the tempering. Fry them briefly until the chilies become slightly crisp. Turn off the heat and let the tempering cool completely. |
| 4 | Once cooled, transfer half of the prepared tempering to a blender jar. Add salt, turmeric powder, and tamarind pieces to the blender. Grind everything into a semi-coarse powder. Do not add water during the grinding process. |
| 5 | Combine the ground spice mix with the remaining tempering. Mix well. |
| 6 | Add the chopped yellow cucumber to the prepared spice mixture. Toss thoroughly to ensure that the spice mix evenly coats all the cucumber pieces. |
| 7 | The Yellow Cucumber Pachadi is now ready. Store it in an airtight container and refrigerate. It can be enjoyed for up to 4-5 days. |
Serving Suggestions
Serve Yellow Cucumber Pachadi as a flavorful accompaniment to Mixed Vegetable Sambar and Steamed Rice for a wholesome South Indian meal. Its tangy and spicy flavors beautifully balance the subtle sweetness of sambar and plain rice.
Tips & Variations
- Cucumber Selection: Opt for fresh, firm Mangalorean (yellow) cucumbers for the best texture and taste.
- Spice Level: Adjust the number of red chilies according to your spice tolerance.
- Storage: This pachadi stays fresh for up to 5 days when stored in an airtight container in the refrigerator.
- Tamarind: If tamarind pulp is unavailable, soak tamarind in warm water and extract its juice for use in this recipe.
Nutritional Information
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 8 g |
| Protein | 3 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 250 mg |
| Vitamin A | 300 IU |
| Vitamin C | 20 mg |
| Calcium | 30 mg |
| Iron | 1 mg |
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Enjoy this delightful pachadi recipe and share it with friends and family for an authentic South Indian culinary experience!
