Cucumber Curd Pachadi is one of those comforting dishes that instantly transports you to a traditional South Indian kitchen. This simple yet flavorful recipe transforms everyday cucumbers into something special. The combination of fresh curd, aromatic coconut paste, and that final sizzle of mustard seeds creates magic in your bowl. I love making this during hot summer days when you need something cooling and satisfying. It’s incredibly easy to make and requires just basic ingredients you probably already have at home.
About the Recipe
You should try this recipe because it’s the perfect balance of healthy and delicious. The cucumbers provide a wonderful crunch while the curd keeps everything cool and creamy. What makes this pachadi special is the freshly ground coconut paste that brings out those authentic South Indian flavors. It’s also incredibly versatile – serve it with hot rice, enjoy it as a light snack, or pair it with your favorite Indian meal. The best part? It comes together in just about 15 minutes with minimal cooking required.
Why You’ll Love This Recipe
This pachadi will win your heart for so many reasons. First, it’s incredibly refreshing and perfect for warm weather. The texture is surely delightful – you get the crunch from cucumbers, creaminess from curd, and that wonderful aroma from the coconut-cumin paste. The mustard seed tempering on top adds a lovely nutty flavor that ties everything together beautifully. It’s also quite forgiving for beginners since there’s minimal cooking involved. You can adjust the spice level easily, and it’s naturally healthy and light. Plus, it keeps well in the fridge, making it great for meal prep or quick weekday sides.
Cucumber Curd Pachadi Vellarikai Thayir Pachadi
Cooking Tips
Choose firm, fresh cucumbers for the best texture and avoid overcooking them – just one minute is enough. When grinding the coconut paste, add a tablespoon of water if needed, but keep it thick. Always beat the curd well before adding to prevent curdling. Keep the flame on low when adding curd and stir gently. For the tempering, let the mustard seeds splutter completely before pouring over the pachadi. Taste and adjust salt before serving.
Serving and Storing Suggestions
This recipe serves 4 people as a side dish and takes about 15 minutes total to prepare. Serve it chilled or at room temperature alongside steamed rice, chapati, or any South Indian meal. It tastes even better after resting for 30 minutes as the flavors blend together. Store in the refrigerator for up to 2 days in an airtight container. Give it a gentle stir before serving leftover portions.
Similar Recipes
- Onion Raita
- Coconut Chutney
- Tomato Pachadi
- Beetroot Raita
- Mint Curd Rice
Cucumber Curd Pachadi (Vellarikai Thayir Pachadi)
Ingredients
- 300 gms Cucumbers
- 200 ml Curd
- Salt as per taste
- 3 to 4 Green Chillies (slit)
- Mustard Seeds (little)
- 1 tsp Oil
To Grind:
- 1/4 cup Coconut (grated)
- 1/2 tsp Cumin Seeds
- 2 to 3 Onions (chopped)
- Curry Leaves (few)
Instructions
- Peel and finely chop the cucumbers.
- Heat a pan over medium flame.
- Add the cucumbers, salt, green chillies and little water.
- Stir and cook for a minute.
- Grind the coconut, cumin seeds, onions and curry leaves to a coarse paste.
- Add this to the pan.
- Reduce flame to low.
- Beat the curd well and pour into the pan.
- Stir gently and switch off the flame.
- Fry the mustard seeds in oil and pour it over the pachadi
- Serve.
Sign up for our newsletter
Frequently Asked Questions
Can I use Greek yogurt instead of regular curd?
Yes, you can use Greek yogurt, but thin it out with a little water first. Greek yogurt is thicker and tangier than regular curd, so start with less and taste as you go. The texture will be slightly different but still delicious.
How do I prevent the curd from curdling when cooking?
Always beat the curd well before adding and keep the flame on low. Add the curd slowly while stirring gently. Never boil the mixture after adding curd. If it does curdle slightly, don’t worry – it will still taste great.
Can I make this pachadi without coconut?
While coconut is traditional and adds wonderful flavor, you can skip it for a simpler version. Just use the other grinding ingredients or add a pinch of roasted cumin powder directly to the dish for extra flavor.
Is it normal for cucumbers to release water?
Yes, cucumbers naturally release water when cooked with salt. This creates a light, flavorful base for the pachadi. Don’t drain this liquid as it adds to the overall taste and helps blend all the flavors together.
