2cupsKani Vellarikka / Golden Cucumber cubed (measured after cutting)
2Small onion / shallots / Pearl Onionsliced
1-2Green chilli slit lengthwise
A pinchJeera / Cumin
1/4tspCrushed mustard seeds
500gmsYogurt @ room temp
Grind together coconut, chopped garlic and jeera with 2-3 tbsp water to a smooth paste. Whisk the yogurt and keep aside.
Heat oil in a pan and add cubed cucumber, sliced small onion,green chilli, ginger, curry leaves and salt. Stir it for 2 mins. Add 1/2 - 3/4 cup water. Cook till the cucumber becomes soft. Add crushed mustard to this. Mix well.
Add coconut paste, cook for 3-4 mins till the raw taste of coconut changes. Remove from fire and add whisked yogurt. Combine well.
Bring back to fire and keep stirring for 3-5 mins. Do not let it boil. Drizzle some coconut oil and remove from fire.
The dish has a medium thick consistency.
To clean the golden cucumber, peel the skin and remove the seeds. Then cut into bite sized pieces or cubes. You can store this in fridge for 2-3 days. If storing in fridge, it's better to bring it to room temp and using it, rather than reheating it.
This Pachadi was printed from https://mariasmenu.com/vegetarian/pachadi-kerala-onam-sadya-recipe.
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