Cucumber - 2 Cup
Onion - 1 Nos
Coconut Grated - 1 Cup
Green Chilli - 3 Nos
Curry Leaves - 2 Springs
Mustard Seeds - 1 ½ Tea Spoon
Coconut Oil - 1 Tea Spoon
Salt - To Taste
Cut the cucumber and green chillies into small pieces
Grind together the grated coconut, 1 teaspoon of mustard seeds and ½ cup of curd
Cook the cucumber in a covered vessel by adding green chillies, salt and 1 cup of water. (medium heat)
Turn off the heat when it is cooked well. Add the ground mix and remaining ½ cup of curd. Combine well.
Heat 1 teaspoon of coconut oil in a cooking pan and put ½ teaspoon of mustard seeds. When it splutters, reduce the heat and put curry leaves (1 sprig). Stir it for few seconds and add this to the prepared pachadi.
Transfer to the serving dish.