Boiled Cucumber and Grated Coconut (Pachadi)
Pachadi is a very popular dish from the Kerala region of India. It's quick to prepare and a very tasty accompaniment to a main course of rice or roti.
Ingredients
- 1 cucumber (large variety, with dark green and yellow skin)
- ½ cup grated coconut
- 1 tsp cumin seeds (jeera)
- 1 tsp mustard seeds
- 1–2 dried red chillies
- 1 tbsp oil
- Salt according to taste
Ingredients for 4 servings (360 g) · the original recipe
Method
- 1
Skin the cucumber. Cut in half along the length and remove the central core of seeds. Discard the seeds.
- 2
Grate the cucumber. Alternatively, cut into very small pieces.
- 3
Cook the cucumber in the microwave for about 4–5 min.
Microwave - 4
Meanwhile, make a fine paste from the grated coconut and the cumin seeds
- 5
In a deep pan (kadhai), heat the oil. Add the mustard seeds and red chillies, and let them splutter.
- 6
Add the cooked cucumber and the coconut paste and salt to taste. Mix well and let it cook on slow fire. Do not allow it to boil—it just needs to be warmed.
- 7
As the mixture starts to boil, take it off the stove. Serve.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
Ratings and comments
0 votes · 0 comments. Rate it on its own, or add a comment for the next cook.
Made it? Sign in to rate it and leave a note for the next cook.
