KAKDICHA KAIRAS / CUCUMBER PACHADI

This is a very typical Maharashtrian recipe which is light and at the same time refreshing. Its appreciated especially in the summers for its cooling effect and at the same time since it has all the flavours of sweet sour and spicy. It is bursts of flavours in your mouth.

KAKDICHA KAIRAS / CUCUMBER PACHADI

INGREDIENTS

Kakdi / Cucumber (Roughly chopped)	1 cup
Thick imli / tamarind pulp	3 tbsp
Gul / Jaggery grated	4 tbsp
Roasted Peanut pdr	2 tbsp
Red Chilli pdr	½ tsp
Salt	T.T.
Oil	1 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp

METHOD:

1.       Squeeze out the juices from the cucumbers.

2.       Add tamarind pulp to this juice along with the jaggery and leave it for 30 min till the jaggery dissolves completely. If it is too thick add in 2 – 3 tbsp water.

3.       Now add in salt, chilli pdr and peanut pdr to these juices.

4.       Heat oil, add in rai, when it crackles add in Heeng.

5.       Pour this tadka over the prepared juices. Mix well.

6.       Now add in the cucumbers just before serving and serve immediately.

7.       If you leave in the cucumbers for some time then it will start getting watery, so add the cucumber just before serving.

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