Ingredients:

• 1 medium cucumber, grated
• 1 cup plain yogurt (curd)
• 1/4 cup grated coconut
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1 tablespoon oil (preferably coconut oil)
• A few curry leaves
• A pinch of asafoetida (hing)
• Salt to taste

For Tempering:

• 1/2 teaspoon mustard seeds
• 1-2 dried red chilies
• 1 tablespoon oil (coconut oil is preferred)

Instructions:

1. Prepare the cucumber: Peel the cucumber, grate it, and squeeze out any excess water. Set the grated cucumber aside.

2. Grind the coconut mixture: In a blender or food processor, combine the grated coconut, green chilies, mustard seeds, cumin seeds, and a little water. Grind to a smooth paste. Set this coconut mixture aside.

3. Mix the cucumber and yogurt: In a mixing bowl, combine the grated cucumber, plain yogurt, turmeric powder, and salt. Mix well.

4. Add the coconut mixture: Add the ground coconut mixture to the cucumber-yogurt mix and stir to combine. Adjust the salt according to your taste.

5. Prepare the tempering: In a small pan, heat coconut oil (or any oil of your choice) for tempering. Add mustard seeds, dried red chilies, curry leaves, and a pinch of asafoetida. Fry until the mustard seeds start to splutter and the chilies become aromatic. This is your tempering.

6. Add the tempering: Pour the prepared tempering over the cucumber pachadi mixture and give it a gentle stir.

7. Serve: Your cucumber pachadi is ready to be served. It's typically served chilled and makes a great accompaniment to rice or as a side dish with South Indian meals.

Cucumber pachadi is a light, cooling, and flavorful dish that complements the heat of spicy curries. Enjoy this South Indian classic as part of your meal.