Pachidi is prepared with raw vegetables and curd, and acts as cooling side dish, when served along with spicy food. Sometimes vegetables like pumpkin or potatoes are boiled before making the pachidi. Fried ladies finger (Okra) pachadi is a delicacy too. Cucumber Pachidi is the most commonly prepared pachadi and very easy to prepare.
Once when I added some grated carrot to the Cucumber Pachidi my little granddaughter exclaimed “National Pachidi”. She was just learning about everything national – national bird, national animal, national flower –at her play school. I was amazed at her sharpness when she identified the colours of the National Flag in this dish. I wish to dedicate this recipe to my cute little granddaughter who has also christened the dish as NATIONAL PACHIDI.
Ingredients:
Cucumber -1
Carrot -1
Curd -1 cup
Salt – ½ tsp
Coriander leaves – a few
Cooking oil – ½ tsp
Mustard seeds – 1 pinch
Method:
1. Grate cucumber along with the green skin, add salt and leave it aside.
2. Scrape and grate the carrot in another bowl.
3. Squeeze out the grated cucumber and add it to the carrot.
4. Add curd and blend well.
5. Season the Pachadi by spluttering mustard seeds in hot oil.
6. Decorate with coriander leaves.
I did not have the heart to spoil the 'National' effect by adding the seasoning for the photo. Refrigerate and serve if you want it really cool.
HAPPY INDEPENDENCE DAY!
