South Indian Cucumber and Peanut Pachadi Salad
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Ingredients
- 2 cucumber
- 300 ml natural yoghurt
- 40 g roasted peanuts
- 1 green chillies
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 8 curry leaves
- 1 tbsp coconut oil
Nutrition (per serving)
- Calories
- 183 kcal
- Protein
- 8.5 g
- Carbohydrate
- 11.9 g
- of which sugars
- 9.1 g
- Fat
- 11.1 g
- of which saturates
- 5.1 g
- Fibre
- 1.9 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Grate the cucumber and squeeze out any excess liquid.
- 2
Mix the cucumber with the yoghurt and roasted peanuts in a bowl.
- 3
Heat the coconut oil in a small pan, add the mustard seeds, urad dal, curry leaves and chopped green chilli, and fry for 30 seconds until the seeds pop.
- 4
Stir the tempering through the pachadi.
- 5
Chill for 15 minutes before serving.
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