CUCUMBER-CURD PACHADI (Karnataka)

INTRODUCTION

INGREDIENTS

This is a very simple yet tasty salad. Goes well with rice, pulao etc. It has four distinct tastes which fill the want of any dish which lacks in any of the taste.

Cucumber One small
Curds 1.5 cups
Green chilli 2 nos.
sugar 1 to 2 spoons
Salt to taste
Kothumalli 2 spoons
Mustard 1/4 spoon
Oil 1 spoon
Coarsely powdered Jeera 1/4th spoon

METHOD OF PREPARATION

Peel the cucumber after checking if it is bitter or not. For that slice the stem end and remove a small portion of white flesh. Taste it. If it is bitter, discard the cucumber. If it gives a slightly odd taste, smear two pinches of salt and rub it .After some time wash the salted end and use it. This process removes odd taste of cucumber. Dice cucumber in small cubes of 1 cm to 1.5 cm size. Slice green chillies in thin round rings (take care to remove seeds). Adding coarsely pounded jeera is optional. Pluck Kothumalli leaves only and cut very fine. Use curds which is not too sweet, it should be slightly on sourish side. Add all the ingredients and then mix properly in a bowl. Take oil in a tampering ladle and add mustard seeds. Heat on a medium flame. When mustard starts to pop , add the tempering to cucumber salad. Place the bowl in fridge and serve cold. This salad has sweet, sour, hot and salty taste.

Enjoy!!! 

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