Pachadi is a traditional South Indian food that serves as a side dish to the meal, and belongs to the raita and chutney categories, mixed with vegetables or fruits and yoghurt, flavoured with mustard seeds, curry leaves, and spices. It consists of a creamy texture and refreshing taste. Pachadi goes very well with spicy dishes that are normally devoured during festivals and special occasions. There are many varieties of pachadi, depending on the region, which include cucumber pachadi, mango pachadi, and beetroot pachadi as some of the best known. The basic recipe of pachadi starts with picking the prime ingredient, which may be cucumber or tomato for that matter, or spinach, or even fruits like pineapple or mangoes. Chopped or cooked as may be called for in the recipe, it is then mixed with whisked yoghurt, salt, and a pinch of sugar added for balance. The tempering, or "tadka," of the pachadi recipe is very important. Heat some oil in a small pan by adding mustard seeds, cumin seeds, dried red chillies, and curry leaves to them until they start spluttering. Then pour this tempering over the yoghurt mixture to give pachadi a spicy burst of flavour. This dish is served chilled and offers a cooling refreshing accompaniment to the main dishes, rice, and sambhar. Pachadi is aptly loved by people for its simplicity, versatility, and delightful taste and makes a great companion in South Indian fare.

• 1 cucumber
• 50 ml buttermilk
• 1 tsp urad dal
• Coriander leaves
• 1 green chilli
• 1 tsp mustard seeds
• 1 tsp chana dal
• Curry leaves
• As per taste salt
• 1 tbsp cooking oil

• Cucumber Pachadi is one of the refreshing and tangy South Indian dishes that goes well with any kind of food.
• The dish is very simple and easy to prepare and requires only a handful of ingredients, so both beginners and professionals readily prefer it.
• First, take 500ml of buttermilk, and whisk it well to achieve a smooth and creamy consistency.
• This is the foundation of this class. The flavour is rich, and tangy, which perfectly develops well with refreshing cucumber.
• Cut into small pieces half a medium cucumber along with one green chilli.
• Cool crunchiness is added by the cucumber, whereas mild heat is provided to the flavour profile by the green chilli.
• The contrasting textures will make the dish more wonderful, and every bite will be enjoyable.
• Let's get it going. Time to put it on the stove. Now, heat oil over medium flames in a pan.
• Once all this oil is hot, add one teaspoon of mustard seeds and let it splutter.
• That's where all the flavour magic happens. All this spluttering juice from the mustard seed gets infused into the dish.
• Once the seeds pop, add 1 Tsp of both urad dal and chana dal to the pan.
• Stir them around and fry till they turn golden brown, lending a nutty flavour to the pachadi as well as contributing to the texture.
• Then add the chopped green chilli and curry leaves in some number into the pan.
• Now toss this mixture around almost for one minute.
• This is when the flavours are going to start sticking together. The aromatic fragrance of saut ed spices will start and fill your kitchen then help lead you on to the next stages. It's time for the main feature, which is the chopped cucumber.
• Add cucumber to the pan and let it saut for about 3-4 minutes till it is tender but crispy.
• You would just want the cucumber to soften a little bit to let it blend well with the other ingredients but not so long that it loses its refreshing crunch.
• Once the cucumber has cooked remove the heat and let the mixture cool for a few minutes.
• This cooling is important because it does not allow the buttermilk to curdle in its mixture with the warm mixture.
• Stir that saut ed cucumber mixture into the bowl of whisked buttermilk.
• Mix very well so that all the flavours get spread evenly in the dish.
• Season with salt as per requirement and mix it up.
• It is the salt that describes the flavours from the cucumber and the spices infusing vibrancy into the dish.
• Garnish with some chopped coriander leaves for added freshness and a splash of colour.
• The herbaceous freshness here complements the other ingredients pretty well.
• Finally, serve the Cucumber Pachadi chilled. Enjoy the dish as a side with rice or dosas or even as a dip with snacks.
• The cooling effects make it perfect as a complement to dishes prepared with chilli; and its refreshing flavour makes it sure to cut the proverbial ice at any meal, whether it is a hot day of summer or a festive party.
• Be it some hot summer day or some festive gathering, this tasty and very simple Cucumber Pachadi is sure to please all of those seated at the table.
• I just hope you enjoy this dish, the flavours are so sublime, and the texture is balanced in a way that makes it a South Indian classic.