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Kerala cucumber, yogurt and coconut pachadi

Kerala cucumber, yogurt and coconut pachadi

Appetizers

Kerala Pachadi: A dish made with cooked cucumber mixed with coconut paste, chili peppers, and garlic, bound with yogurt and flavored with mustard oil and …

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Recipe from Plutus, Varghesepunnamada, adapted by Recette de cuisine · · updated on

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Pachadi is one of the yogurt-based side dishes served with the sadya, the traditional festive meal of Kerala. It is a refreshing dish that complements the spicy dishes served with the rice.

Ingredients and directions

  • Prep time15 min
  • Cook time10 min
  • Resting20 min
  • Total45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$1.60 $0.40 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

4 people
  • $0.59
  • $0.18
  • $0.30
  • $0.01
  • $0.43
  • $0.03
  • $0.06

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Boil the cucumber in a small amount of water until it is tender.
  2. Combine the coconut with a chili pepper, garlic, and a pinch of mustard seeds, then add to the cucumber. ≈ 4 min
  3. Let it simmer for a moment, turn off the heat, and allow it to cool.
  4. Once it has cooled, add the yogurt and season with salt. ≈ 4 min
  5. Heat the oil in a pan, add the mustard seeds and other seeds, then stir in the dried chili flakes and curry leaves.
  6. Pour cette marinade, add it to the pachadi. ≈ 2 min

The bill

Kerala cucumber, yogurt and coconut pachadi

  • 150 g of cucumber, diced$0.59
  • 2 cloves of garlic$0.18
  • 40 g of shredded coconut$0.30
  • 1/4 cup of mustard seeds$0.01
  • a few curry leaves$0.43
  • salt$0.03
  • 1 tablespoon of oil$0.06

Total$1.60

that's $0.40 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 150 g of cucumber, diced
  • 2 cloves of garlic
  • 2 green or dried chili peppers
  • 40 g of shredded coconut
  • 1/4 cup of mustard seeds
  • a few curry leaves
  • 250 g of yogurt
  • salt
  • 1 tablespoon of oil

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