A semi-spicy cucumber raita made in a typical south indian style, with sauted onions, green chillies and an aromatic tempering. This is not an everyday raita but a special one, with tongue-tickling flavours and ingredients of assorted textures. Using fully-cooked onions and semi-cooked ones (along with the tempering) gives two different textures and flavours to this refreshing south indian cucumber raita. Make sure you add the curds to the sauted veggies only after the mixture is completely cool. Otherwise the curds will get watery and ruin the creamy consistency of the cucumber pachadi. Serve as an accompaniment to bisi bele bhaat, chitrana rice and south indian stir fry rice.
