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.
Servings 2 people
Equipment
- Vegetable Grater
Ingredients
- 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
- In a bowl, add the grated zucchini and cucumber, mix well and don’t discard the juice to avail the full health benefits.
- Add the grated coconut, curd and salt, mix well and prepare for the tempering
- Heat a small kadhai or non stick tempering pan, add the oil followed by red chillies, mustard seeds and curry leaves.
- Once the mustard seeds crackle, add the tempering to the raita mixture and mix everything well.
- Serve with a vegetable or dal along with your choice of Indian flatbreads like chapati, paratha or rice.
Notes
- This raita is gluten free and can be easily turned vegan by using a vegan yogurt. Fresh Coconut and oil are both vegan in nature.
- Try and store few tbsps of the zucchini and cucumber juice and apply on your skin as a quick refreshing face mask. Keep it for 15 mins and wash off with plain water. Soft and supple skin while you make your dinner – sounds great, doesn’t it?
- You can, by all means add onions or any other vegetables and turn this into a mixed veg raita too. It tastes amazing.
- If you are serving the raita for a party, ensure you add the salt and the curd, followed by the tempering just before the guest arrives. Zucchini tends to leave a lot of water and might affect the creaminess of the yogurt if made earlier.