Sunday, August 7, 2011



Semi-ripe cucumber - 1 (medium size)
Green chilli - 7
Tamarind - 1/2 of small lemon size
Cummins  - 1/2 teaspoon
Curd - 1 or 2 tablespoon
Oil- to saute
Salt - to taste

  • Peel  skin off the cucumber and cut into small pieces.
  • Add oil to a frying pan, when it gets heated up add cummins and green chilli; saute for just few seconds.
  • When it gets cold, add soaked soft tamarind and grind to a coarse paste.
  • Add paste to the cucumber pieces and mix well.
  • Add curd and salt.

  • This pachadi tastes better when curd is not added as you can get the real taste of chilli and tamarind.
  • If needed, you can season with mustard seed and asafoetida.
Learnt from: Mrs. Shakunthala Krishnamurthy, friend

No comments:

Post a Comment