Cucumber Pachadi

Preparation :10 mins
Cook :8 mins
Total Time :18 mins
Servings :Makes 4 servings (4 serving )

Ingredients :

1 cup cucumber cubes
1/2 cup whisked fresh curds (dahi)
3 tsp coconut oil
1 tsp finely chopped ginger (adrak)
1/2 cup onion cubes
1 slit green chilli
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
1 dry red chilli (pandi) , broken into pieces
2 tbsp finely chopped onions

Method :

Heat 2 tsp of coconut oil in a deep non-stick kadhi, add the ginger and onions and sauté on a medium flame for 2 minutes.
Add the cucumber, green chilli and 1 tbsp of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Transfer into a bowl and keep aside to cool completely.Once cooled, add the curds and salt and mix well. Keep aside.
Heat the remaining 1 tsp of coconut oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves, red chilli and onions and sauté on a medium flame for 2 minutes.
Add the tempering over the cucumber-curds mixture and mix well.
Refrigerate for at least 1 hour.Serve chilled.