Andhra Cucumber Pachadi



Cucumber belongs to the zucchini, squash, pumpkin family.
It is said to have originated in India, spread to Europe and different parts of the world.
It is of nutritional value with Vitamin A , C, Calcium, Potassium, Phosphorous, Iron and Carbohydrates found in it. Having over 90% of water content in it, it is the best natural diuretic and helps in kidney and urinary bladder disease.
In addition to these benefits, cucumber is said to be good for the skin and eyes!!!
The yellow, round cucumber is referred to as Dosakai, which belongs to the same family and is in found in various part of India and is quite popular in Andhra Pradesh!

Ingredients

4 Medium SizedRaw Cucumbers (Peeled and diced into small cubes)
Few Fresh Coriander Leaves (chopped)
2 Tbs Oil
1 Tsp Mustard Seeds
½ Tsp Urad Dal
¼ Tsp Fenugreek Seeds
1 Tsp Pepper
1-2 Green chillies
1-2 Red Chillies
½ Inch size Tamarind or tamarind pulp
A pinch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt



Preparation

Heat a tablespoon of the oil in the pan
Add mustard seeds, urad dal, fenugreek seeds, green chillies, pepper, red chillies and asafoetida
Fry for a couple of minutes until the dal turns golden brown and add the fresh coriander leaves
Cool and grind the above with the tamarind into a soft mixture with a tablespoon of the diced cucumber as well to add body and texture to the dish
Add the remainder of the diced cucumbers and mix it thoroughly

It is ready to be served.

Note:  It is generally served as an accompaniment but some prefer to mix it with plain rice too.  It is quick and easy prepare as raw cucumber is used and tastes delicious!

This is again a traditional hand me down recipe from Mrs Sarala Surya Rao!!! which may have slight variation from the original recipe!!



Comments

  1. Samantha says:

    Not usually a big pachadi fan, but always made an exception for this one. My favorite pachadi! Tastes awesome with rice!:)

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