Yellow Cucumber Pachadi Recipe

Name: Yellow Cucumber Pachadi Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Cuisine: Indian
Ingredients: 1 piece Mangalorean Cucumber (1 Mangalorean cucumber); 2 tbsp Vegetable Oil (2 tablespoon Oil); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tsp Red Lentils (1 teaspoon Masoor Dal (Whole)); 5 pieces Dried Red Chili (5 Dry Red Chillies); 0 pieces Table Salt (Salt to taste); 1 piece Ground Turmeric (1 Turmeric powder (Haldi)); 2 pieces Tamarind (2 Tamarind); 1 tsp Asafoetida (1 teaspoon Asafoetida (hing))

Yellow Cucumber Pachadi Recipe - Pachadi Recipes (Indian)

25 minIndian

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Yellow Cucumber Pachadi recipe, peel and wash the cucumber. Cut into two halves and deseed. Chop finely.
2Heat oil in a kadai, add mustard seeds, fenugreek seeds and masoor dal. Once they start spluttering, add red chillies and asafoetida and fry them. Let this tempering come to room temperature.
3In a blender jar add half of the tempering, salt, turmeric powder and tamarind (make this into small pieces).
4Grind it to semi coarse powder (do not add water). Combine this spice masala and leftover tempering to chopped yellow cucumber pieces. Mix it well, so that the entire spice masala sticks to all cucumber pieces. This pachadi can stay for four to five days, if refrigerated.
5Serve Yellow Cucumber Pachadi along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.