Khira pachchadi

Khira pachchadi

Cucumbers in spiced yoghurt

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
25g desiccated coconut
2 long cucumbers, peeled, seeded and grated
2 fresh green chillies, seeded and chopped
1 teaspoon salt
375g plain yoghurt
1 teaspoon ghee or oil
1 teaspoon black mustard seeds
1/2 teaspoon nigella seeds, (optional)

Method

  1. Sprinkle 60 ml hot water over the coconut in a bowl and toss lightly to moisten. Add the cucumber, chilli, salt and yoghurt and stir well.
  2. Heat the ghee in a small frying pan over low heat. Add the mustard seeds and nigella seeds and cook until they start to pop. Stir into the yoghurt mixture. Serve cold.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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