Ingredients

The following ingredients have 5 Servings
  • Zucchini- 2 cups (skin peeled and cut into small pieces)
  • Cucumber- 1 cup (skin and seeds removed and cut into small pieces)
  • Salt- as necessary
  • Water- 1/4 cup
  • Yogurt - 1 cup (beaten)
  • For Grinding
  • Coconut- 1 cup
  • Green chili - 3 to 4 numbers
  • Cumin seeds- 1 tbsp
  • Shallots (Sambar Onions) - 3 to 4 numbers
  • Yoghurt- 1/4 cup
  • Ginger- 1 tbsp
  • Salt- as necessary
  • Water- as necessary
  • For Tempering
  • Mustard Seeds- 1 tbsp
  • Coconut oil - 1 tbsp
  • Curry leaves - 8 to 10 numbers
  • Cumin seeds - 1 tbsp
  • Dry Red chilies - 3 to 4 numbers
  • Shallots (optional) - 1 or 2

Instruction

  • First peel the skin of cucumber and zucchini and cut into small pieces. If the seeds are big and hard, it is better to remove the seeds in cucumber.
  • In a pan, put the cut vegetables, add some salt and 1/4 cup of water and keep it on the stove and turn it on. Cook for 5-7 minutes till the vegetables become soft.
  • In the mixie jar, put all the ingredients for grinding in the mixie and grind well, so that it becomes a nice paste.
  • Add this ground paste into the cooked vegetable and let it cook on low flame for 2 minutes. Once the raw smell disappears, switch off stove.
  • Remove this from the stove top and allow it to cool. When it cools completely, add 3/4 cup of beaten yoghurt to this and mix.
  • Now lets do the tempering. Heat coconut oil in a pan, add the mustard seeds, cumin seeds, dry red chilies, chopped shallots and curry leaves. When the mustard seeds start to pop and the shallots become brown in color, remove it from the flame and pour it over the prepared pachadi.
  • Mix well and check the salt. Adjust if needed.