Choute Pachadi / Coorg Cucumber Chutney

Choute Pachadi / Coorg Cucumber Chutney

Choute Pachadi / Cucumber Chutney

Being far from native land is tough. I try to dig deeper into Coorg’s culinary secrets and recreate Mom’s recipes from time to time. That’s as close to Coorg I can get at the moment. Coorg cuisine definitely tops one the best in South Indian menus. It is authentic and the platter circumscribes the staple food rice. The recipes are developed by the locals using local resources they had, which resulted in amazing savoury dishes.


Today I share another traditional heirloom Coorgi / Kodava recipe using cucumbers or Choute as called in Coorg. It isn’t always easy finding interesting substitutes in Denmark but this one is easy to make and delicious.

Cucumbers make a refreshing snack on their own, but the best thing you could do is grate them into a Chouthe pachadi or cucumber chutney. The bite of mustard in the tempering complements the spiced cucumber yogurt mix perfectly. It is an exquisitely refreshing dish to beat the summer heat.

The rich culture and tradition of Coorg, along with exceedingly rich and luscious cuisines will allure you for more and more.

Here is Chouthe pachadi or Coorg cucumber chutney my way – A very simple no-cook recipe usually served as an accompaniment for rice.

2 servings

INGREDIENTS

1 large cucumber

5-6 inches Coconut

100ml yogurt

3 Chillies

2-3 cloves of garlic

1-inch ginger

4 sprigs coriander leaves

1 sprig of curry leaves

1-2 dry red chilli

1tsp mustard Seeds

3 tbsp oil

METHOD:

To make the paste for the pachadi

  1. Peel the cucumber and cut it into pieces.
  2. In a mixer jar, grind together cucumber, coconut, ginger, garlic, coriander leaves, green chillies and salt into a fine paste.
  3. Do not add any water.
  4. Add yogurt to the paste.
  5. Adjust the seasoning to taste. Mix well and set aside.

To make tempering for the pachadi

  1. For the tempering, in a small wok or pan, pour some oil.
  2. Once heated, add mustard seeds, dried red chilli and curry leaves. Once the seeds splutter, switch off the flame
  3. Add this to the cucumber mixture and mix
  4. Garnish it with coriander leaves!
  5. Cucumber Pachadi is ready to serve with hot rice.

Choute Pachadi / Cucumber Chutney

For more recipes from Coorg, check here

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Love & Hugs,

Trupti

 



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