Yellow Cucumber Recipe – Authentic South Indian Pachadi with Peanuts & Tamarind

Last Updated on 6 months ago by Neha Deshmukh

Yellow Cucumber Recipe – Authentic South Indian Pachadi with Peanuts & Tamarind

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Yellow Cucumber Pachadi. This isn’t just a side dish; it’s a little burst of South Indian sunshine on your plate. I first made this for a family get-together, and it was an instant hit! It’s surprisingly easy to make, and the combination of crunchy cucumber, roasted peanuts, and tangy tamarind is just chef’s kiss.

Why You’ll Love This Recipe

This Yellow Cucumber Pachadi is more than just delicious. It’s quick – ready in under 30 minutes! It’s a fantastic way to add a fresh, cooling element to a spicy meal. Plus, it’s a wonderful introduction to the world of South Indian flavors. Trust me, once you try it, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to create this delightful pachadi:

• 1 medium Yellow Cucumber
• ½ cup Peanuts
• 6 Green Chilies
• 1 tbsp Cumin Seeds
• 3 Garlic Cloves
• 2 tbsp Tamarind Paste
• 4 tbsp Oil
• Salt to taste
• 3 sprigs Fresh Coriander Leaves
• 1 tbsp Cumin Seeds (tempering)
• 1 tbsp Chana Dal (tempering)
• 1 tsp Mustard Seeds (tempering)
• 6 Curry Leaves (tempering)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Yellow Cucumber: Selecting and Preparing
Look for firm, bright yellow cucumbers. The key is to check for bitterness – we’ll talk more about that later! Peel and deseed it before using.

Peanuts: Roasting for Optimal Flavor
Roasting the peanuts is essential. It brings out their nutty aroma and adds a lovely crunch. Don’t skip this step!

Cumin Seeds: The Heart of South Indian Flavor
Cumin is a staple in South Indian cooking. Dry roasting them enhances their earthy, warm flavor.

Tamarind Paste: Balancing Tartness and Flavor
Tamarind provides that signature tangy kick. Start with 2 tablespoons and adjust to your liking. You can find tamarind paste at most Indian grocery stores.

Regional Variations in Pachadi Spices

Pachadi recipes vary beautifully across South India. Some families add a touch of jaggery for sweetness, while others include a pinch of asafoetida (hing) for extra depth. Feel free to experiment and make it your own! My friend’s grandmother always adds a tiny bit of turmeric for color and health benefits.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and deseed your yellow cucumber. Cut it into 1-inch pieces, and don’t forget to check for bitterness (we’ll cover that in the tips section!).
2. Now, dry roast those peanuts and cumin seeds separately until they become fragrant. Keep a close eye on them – they burn easily! Let them cool completely.
3. Heat 2 tablespoons of oil in a pan and quickly fry the green chilies for a minute or two. Transfer them to a blender along with the roasted peanuts, roasted cumin seeds, garlic cloves, and tamarind paste. Grind this mixture coarsely – you don’t want a smooth paste.
4. In a bowl, combine the ground mixture with the cucumber pieces. Add salt to taste and mix well, ensuring the cucumber is evenly coated.
5. Heat the remaining 2 tablespoons of oil in a small pan. Add the cumin seeds (for tempering), chana dal, mustard seeds, and curry leaves. Let them splutter and become fragrant.
6. Pour this lovely tempering over the cucumber mixture. Gently mix everything together. Serve immediately with rice, a dollop of ghee, and some crispy papad!

Expert Tips

Here are a few things I’ve learned over the years to make this pachadi perfect:

Achieving the Right Pachadi Consistency
You want the pachadi to be nicely coated, but not mushy. The cucumber should still have a bit of crunch.

Checking for Bitterness in Yellow Cucumber
Cut a small piece of the cucumber and taste it. If it’s bitter, soak the chopped cucumber in salted water for about 15-20 minutes before using.

Roasting Spices for Maximum Aroma
Dry roasting spices is a game-changer. It unlocks their flavors and adds a depth you just can’t get otherwise.

Variations

Let’s get creative!

Vegan Adaptation
This recipe is naturally vegan! Just ensure your tamarind paste doesn’t contain any hidden ingredients.

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)
Adjust the number of green chilies to control the heat. Remove the seeds for a milder flavor.

Festival Adaptations (Onam, Pongal)
Pachadi is a traditional part of the Onam and Pongal sadhya (feast). This yellow cucumber version is a lovely addition!

Serving Suggestions

This pachadi is fantastic with:

• Steaming hot rice and ghee
• Sambar and rasam
• Curd rice
• As a side dish with any South Indian meal

Storage Instructions

Leftover pachadi can be stored in an airtight container in the refrigerator for up to 2 days. The cucumber might lose a little of its crunch, but it will still taste delicious!

FAQs

What is Pachadi and where does it originate from?
Pachadi is a South Indian side dish, typically made with vegetables, fruits, or lentils, and flavored with coconut, yogurt, or tamarind. It’s believed to have originated in Andhra Pradesh and Tamil Nadu.

How do I know if my yellow cucumber is bitter?
Simply cut a small piece and taste it! If it tastes bitter, soak the chopped cucumber in salted water for 15-20 minutes.

Can I use pre-roasted peanuts in this recipe?
You can, but the flavor won’t be as fresh and vibrant. Roasting them yourself really makes a difference.

What is the best way to store leftover Pachadi?
Store it in an airtight container in the refrigerator for up to 2 days.

Can I make the tempering ahead of time?
You can, but the tempering is best when freshly made. If you do make it ahead, store it in an airtight container and reheat gently before adding it to the pachadi.