Zucchini and Cucumber Thayir Pachadi / Tempered Courgette and Cucumber Dip in South Indian Style
South Indian Summer Friendly Raita or Thayir Pachadi Recipe made with Zucchini and Cucumber, Curd and Coconut with a quick tempering of mustard seeds and curry leaves. Easy to make recipe under 30 minutes, cooling, quick side dish recipe for chapati and rice. Tastes best with Molagootal.
- Prep time
- 10 min
- Cook time
- 2 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Grated Zucchini (1 cup is 250 ml measurement)
- 1/2 cup Grated Cucumber
- 1/2 cup Thick Curd, Yogurt
- 2 tbsp Grated Coconut
- Salt to taste
- FOR TEMPERING
- 1/2 tsp Coconut Oil
- Whole Dry red chillies as required
- 1/4 tsp Mustard seeds
- Curry leaves as required
Instructions
- 1
In a bowl, add the grated zucchini and cucumber, mix well and don’t discard the juice to avail the full health benefits.
- 2
Add the grated coconut, curd and salt, mix well and prepare for the tempering
- 3
Heat a small kadhai or non stick tempering pan, add the oil followed by red chillies, mustard seeds and curry leaves.
- 4
Once the mustard seeds crackle, add the tempering to the raita mixture and mix everything well.
- 5
Serve with a vegetable or dal along with your choice of Indian flatbreads like chapati, paratha or rice.