Vellarikkai Thakkali Vengaya PachadiActive time: 15 min Start to finish: 15 min


Pachadi is the southern version of North Indian raita. You can substitute plain low-fat yogurt for the whole-milk yogurt here, but drain it in a sieve overnight first.

Makes about 3 cups.

INGREDIENTS

  • 1 english cucumber, peeled, seeded, and cut into 1/2-inch cubes
  • 2 plum tomatoes, seeded and cut into 1/2-inch cubes
  • 1 onion, finely chopped
  • 2 cups plain whole-milk yogurt
  • 2 teaspoons vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon picked-over split skinned urad dal*
  • 1 tablespoon finely chopped fresh cilantro

  • DIRECTIONS

    Stir together cucumber, tomatoes, onion, and yogurt. Heat oil in a small heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, cumin, and urad dal, stirring, until mustard seeds begin to pop. Pour oil mixture over vegetables and stir until combined. Stir in cilantro and salt to taste.

    Cooks’ note:
    • You can make pachadi 6 hours ahead and chill, covered.


    *Dals are dried legumes.