Boiled Cucumber and Grated Coconut (Pachadi)
Pachadi is a quick Kerala side dish of cucumber folded into a ground coconut and cumin paste. The cucumber is peeled, seeded and microwaved, so it turns soft without any long simmering. Spluttered mustard seeds and dried red chillies in hot oil give the coconut a sharp, toasty edge. The whole dish takes about seven minutes, and it sits well beside plain rice or roti.
Instructions
Peel the cucumber and cut it in half lengthwise. Scoop out the central core of seeds and discard it.
Grate the cucumber, or chop it into very small pieces if you prefer.
Cook the cucumber in the microwave for about 4 to 5 minutes, until it is softened.
While it cooks, grind the grated coconut with the cumin seeds to a fine paste.
Heat the oil in a deep pan (kadhai). Add the mustard seeds and dried red chillies and let them splutter.
Add the cooked cucumber, the coconut paste and salt to taste. Mix well and cook over low heat, keeping it below a boil, since the dish only needs to be warmed through.
Take the pan off the stove as soon as the mixture begins to boil, and serve.
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