Procedure

• In a mixer grind together coconut, ginger and green chillies using a little curd.
• Peel and cube cucumber.
• In a pan add the cucumber cubes and a little water and cover and cook until tender.
• Add the paste and salt and mix well.
• Cook until it becomes thick.
• Finally add the remaining curd and remove from flame.
• In a pan add oil and add the tempering ingredients.
• When they crackle, pour it on the pachadi and mix.
• Serve with rice.