Cucumber Perakku / Kakkirikka Pachadi (No cook recipe)

Ingredients (Serves 5)

1. Salad Cucumber /  kakkirikka – 1 medium-small, peeled and finely chopped (kothi arinjathu. Makes about 1 – 1.5 cup finely chopped)

Salt – To taste

2. Grated coconut – 1/2 cup

Green chilies – 1 – 2 small

Yoghurt – 1/4 cup

3. Yoghurt – 1/4 cup or as required

Mustard seeds – 1/8 tsp

To season

4. Coconut oil – 2 tsp

Mustard seeds – 1/2 tsp

Dried red chilies – 1 – 2, broken

Curry leaves – A few

Method

1. Add salt to chopped cucumber. Set aside.

2. Grind grated coconut adding green chilly and yoghurt to a fine paste. Add it to chopped

cucumber. Add the remaining yoghurt and crushed mustard seeds (instead of crushing mustard seeds separately, you can pulse it along with ground coconut for a few seconds). Mix well. Taste check for salt.

3. Heat coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour over the prepared perakku. Serve with rice and the other side-dishes.