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Khira Pachchadi

INGREDIENTS (serves 4-6)
25g desiccated coconut
2 long cucumbers, peeled, seeded and grated
2 fresh green chillies, seeded and chopped
1 teaspoon salt
375g plain yoghurt
1 teaspoon ghee or oil
1 teaspoon black mustard seeds
1/2 teaspoon of nigella seeds (I used black onion seeds as I couldn’t find any! Tastes the same ­čÖé )

 

METHOD:

1. Sprinkle 60 ml hot water over the coconut in a bowl and toss lightly to moisten. Add the cucumber, chilli, salt and yoghurt and stir well.

2. Heat the ghee in a small frying pan over low heat. Add the mustard seeds and nigella seeds and cook until they start to pop. Stir into the yoghurt mixture. Serve cold.

 

Ben Neale

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