Cookbook:Boiled Cucumber and Grated Coconut (Pachadi)

Boiled Cucumber and Grated Coconut (Pachadi)
CategorySide dish recipes
Time6–7 minutes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

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.




  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.
  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.