By Shireen Jamooji
This dish made with Madras cucumbers is a light and delicious accompaniment to any meal. It's commonly found in South Indian cuisine, especially in Andhra Pradesh.
1 medium-sized dosakaya cucumber 2 tablespoons tamarind pulp 2-3 green chilies, chopped 1-inch piece of ginger, grated Few curry leaves 1 teaspoon mustard seeds 1 teaspoon urad dal 1 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds A pinch of hing Salt to taste 2 tablespoons oil
Peel and dice one dosakaya cucumber. Heat oil in a pan, add mustard seeds, curry leaves, and a pinch of asafoetida.
Sauté diced dosakaya with turmeric and salt until tender.
Grind roasted fenugreek seeds, green chilies, and tamarind pulp into a paste.
Combine the dosakaya and paste, adding water if needed for consistency.
For seasoning, heat oil in a small pan and add mustard seeds, red chilli, and curry leaves.
Pour the seasoning over the pachadi and mix well. Serve with rice or roti. Enjoy!