Thursday, October 09, 2008

Cucumber Pachdi

Pachdi is essentially the South Indian raita, and a great way to get all the goodness from the otherwise boring curd and cucumber. You can make this with tomatoes as well.

For the mix:
Cucumber - 1 large (Grate and strain the juice)
Curd - 2 cups
Salt to taste

For the seasoning:
Dried red chilly - 1
Mustard seeds - a teaspoonful
Bengal gram - a teaspoonful
Curry leaves - 10-15
Green chillies - 2, chopped finely
Asafoetida powder - a pinch

Mix the grated cucumber and curd well and add salt. This is the only time you add salt in the recipe, so keep tasting as you mix both. Keep aside. Heat oil in a kadhai, and add mustard seeds and Bengal gram dal. Fry on low heat, and add curry leaves, dried red chilli, and the green chillies. Fry on low heat for 2-3 minutes, add the asafoetida powder to this. Stir well, and pour this crackling mix to the cucumber and curd mix. Mix well.

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