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PrintTHAYIR PACHADI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Stir the cucumbers, carrots, green chili and ginger with yogurt in a bowl.
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
- Pour the tempered seasonings of the pan over the yogurt and mix well. Adjust seasoning with salt and serve.
INGREDIENTS
- 300 grams cucumber, peeled and shredded
- 400 grams yogurt, whisked smooth
- 100 grams shredded carrots
- 1 green chili, minced
- 2 teaspoon minced fresh ginger
- Salt, to taste
Tempering
- 1 teaspoon black mustard seeds
- 2 tablespoon Cooking oil
- 1 dried red chili
- Few curry leaves
- ¼ teaspoon asafetida powder
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dhal
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