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Basic Cucumber Pachadis |
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Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Basic Cucumber Pachadis recipe on the web!!
(Sohini ki Kheera Pachadi)
Category: South Indian Pachadis
Makes 4 to 6 servings
Most pachadis follow the season technique of this dish--the most basic pachadi (the recipe is form my friend Sohini Baliga). You'll notice that in some of the pachadis, the yogurt is not whisked smooth, and for the most part, a slightly chunky quality is their charm.
All pachadis come with the typical south Indian seasoning of mustard seeds and curry leaves, and though they are popular with the southern curries such as South Indian Pumpkin Curry with Split Pigeon Peas (see Vegetarian Curries), they can be eaten with just about any meal.
_ small, seedless cucumbers, peeled and grated
___ cup finely chopped fresh cilantro, including soft stems
___ teaspoon salt, or to taste
_ cups nonfat plain yogurt (do not whisk)
_ to 2 teaspoons peanut oil
___ teaspoon cumin seeds
___ teaspoon black mustard seeds
_ fresh green curry leaves
_ to 3 fresh green chili peppers, such as serrano, cut in half lengthwise and seeded
1. Place the cucumbers, cilantro, and salt in a serving bowl, and fold in the yogurt until just incorporated.
2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin and mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Add 5 of the curry leaves and the green chili peppers and stir about 1 minute. Transfer the seasonings to the yogurt bowl and fold in gently. Lightly crumble the remaining 3 curry leaves to release their aroma, and add them to the pachadi as a garnish. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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