Vellarikka Pachadi Cucumber Raita - Kerala Style Yield: Serves 3-5 Ingredients: 2 Medium Persian Cucumbers -OR- 1 English Cucumber (Kakri / Vellarikka) - diced 1 Cup Plain Yogurt (Dahi / Tair) 1 Fresh Green Chile (Hari Mirch / Pacha Mulagu) - seeded and minced ½ tsp Kosher Salt (Namak / Uppu) - or to taste Grind to Paste: 3 Tbs Grated Unsweetened Coconut (Nariyal / Nalikeram) - fresh preferred ½ tsp Cumin Seed (Jeera / Jeerakum) ½ tsp Black Mustard Seeds (Rai / Kadugu) To Temper: 2 tsp Coconut Oil (Nariyal ka Tel / Velichenna) 5-6 Fresh Curry Leaves (Kaddi Patta / Kariveppila) - torn in half ½ tsp Black Mustard Seeds (Rai / Kadugu) 1 Dried Red Chile (Lal Mirch / Chuvanna Mulagu) - broken into pieces Preparation: 1) Place a small pan with a tight fitting lid over medium-low heat - Add diced cucumber, green chile, and salt along with a 'splash' of water (apx 3 Tbs) and thoroughly combine 2) Cover and allow to cook until cucumber is soft and all of the water has evaporated (apx 5-6 minutes) 3) While the cucumber is cooking, place all of the 'grind to paste' ingredients along with 2 Tbs of water in a mortar and pestle, or the work bowl of a small food processor or blender and grind into a paste 4) Once the cucumbers have softened and the water has evaporated, add the paste to the pan and remove from heat - Thoroughly combine and allow to cool for 10-15 minutes 5) Place yogurt in a medium/large nonreactive mixing bowl and whisk until smooth 6) Fold in the cooled cucumber and paste mixture - Adjust seasoning with salt as needed - Transfer to a serving dish and set aside until needed 7) Heat the coconut oil in a small skillet over medium-low heat until shimmering - Once the oil is hot, add the 'to temper' ingredients and fry until the seeds crackle and the dry chile is slightly darkened (apx 45 seconds to a minute) 8) Remove from heat and pour over your pachadi 9) Serve alongside biryani or pulao, with bread as a snack, over steamed basmati rice, alongside any grilled dishes, or as part of any Indian meal Can be stored refrigerated in an airtight container for up to 1 week Taz Doolittle www.TazCooks.com .