Cucumber Pachadi Recipe

Cooking Directions

• STEP 1.Peel and chop the cucumbers into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and green chilies.
• STEP 3.Add the chopped cucumbers and cook until they become tender.
• STEP 4.In a bowl, whisk the yogurt until smooth and add salt and sugar to taste.
• STEP 5.Add the cooked cucumbers to the yogurt mixture and mix well.
• STEP 6.Garnish with fresh coriander leaves and serve chilled.

Cooking Tips

• Make sure to remove the seeds from the cucumbers before chopping them.
• Adjust the amount of green chilies according to your spice preference.
• You can add a pinch of roasted cumin powder for extra flavor.

Storage and Serving

• Cucumber Pachadi can be stored in the refrigerator for up to 2 days.
• Serve it as a side dish with rice or roti.
• It can also be enjoyed as a dip with chips or crackers.