Yellow Cucumber Pachadi Recipe

Step 1: To begin making the Yellow Cucumber Pachadi recipe, peel and wash the cucumber

Step 2: Cut into two halves and deseed

Step 3: Chop finely

Step 4: Heat oil in a kadai, add mustard seeds, fenugreek seeds and masoor dal

Step 5: Once they start spluttering, add red chillies and asafoetida and fry them

Step 6: Let this tempering come to room temperature

Step 7: In a blender jar add half of the tempering, salt, turmeric powder and tamarind (make this into small pieces)

Step 8: Grind it to semi coarse powder (do not add water)

Step 9: Combine this spice masala and leftover tempering to chopped yellow cucumber pieces

Step 10: Mix it well, so that the entire spice masala sticks to all cucumber pieces

Step 11: This pachadi can stay for four to five days, if refrigerated

Step 12: Serve Yellow Cucumber Pachadi along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal