( ….. and how to beat the heat!)
No doubt about it, summer is here; the days are still getting hotter and I am dreaming (yes, it has to be a dream for now!) of a dip into the clear cool waters of the Sea or if that’s not possible, at least into a swimming pool.
And everywhere I go; people keep talking about the heat and how they long for June when the Monsoon is due to arrive here in our State, bringing the long-awaited rain and coolness.
But to be more realistic for now I have to just be contend with a good working air conditioner (set to near ‘freezing’) hoping as usual that there will be not another powercut and a nice big bowl of delicious Sambar Cucumber (Vellarikka) Pachadi.
What is this, you who never had this, might ask. To put it simply: lightly boiled yellow/green striped Cucumber mixed with tasty (sour) Yoghurt (Curd) and only a very few spices. And it is made literally in a jiffy – JS and I always have a jar of this ready in our fridge especially now during this hot season.
Pachadi is not only sooo very cooling, but healthy, too. I can easily give you a long list of health benefits using this vegetable, from keeping you obviously hydrated – after all a cucumber is 96 % water!
Cucumbers help to relieve stress, since they are extremely rich in Vitamins B and for Energy lavishes you with Vitamins A, B and C which give you energy and keep you looking radiant.
Of course for all of us with find we have those dreaded “bags-under- the-eyes” – from sitting much too long at the computer staring at our screen and thereby straining our eyes far too much, the age-old remedy of putting a slice of cool cucumber on your eyes whilst resting, really works!!!!
Cucumbers are a wonderful aid in weight loss – and don’t we love our healthy salads with plenty of this vegetable?
Cucumbers contain Erepsin, which is an enzyme that helps in protein digestion and also supplies your body with skin-friendly minerals like magnesium, potassium, silicon. This is maybe one of the reasons why Spa’s use plenty of cucumber based treatments.
The list is “endless” – it is even said, that to cope with the dreadful hangover the morning after it is advisable to eat a cucumber before going to bed!?
I suggest that you make double the amount of Pachadi since you will find that this dish is quite Moorish and you will want more and more.
Follow my guiding steps – it’s easy:
1. Peel skin of a Vellarikka, cut in half lengthwise, discard seeds with the help of a small spoon and then cut into cubes. Wash and cook the cucumber with just a little water, salt and some curry leaves for appr. 10 minutes or until they are soft, but don’t overcook them, since a little ‘bite’ is just nice. Keep aside.
2. Now in your Mixy grind ½ cup of grated coconut, 3 green chillies, ½ tsp of mustard seeds and 4-5 peeled pearl onions (Ullis) to a fine paste using maybe a little bit of yoghurt (Curd) or water. Keep aside.
3. Take a Wok (or any other deep pan) and on low heat gently fry the coconut- etc. paste, for appr. 5 minutes, stirring all the time.
4. When done, remove from heat and let it cool down (I switch on my ceiling fan for this to speed things up).
5. Take 1.5 to 2 cups of Yoghurt (Curd), add to a bowl with ¾ cup of water and with a small whisk ‘beat’ the yoghurt until nice and smooth.
6. Now mix all his with your cooked cucumber and gently stir. Check on salt.
7. In a small pan heat not more than 2 Tbsp. of coconut oil, add ¾ tsp of mustard seeds and let them splutter (avoid your eyes – the seeds are like dangerous little ‘bullets’ and can hurt); 1/3 tsp of Fenugreek seeds and then add 2-3 red dried chillies (stalk removed and halved) and some curry leaves, stir only for a few seconds and finally pour all this over the Pachadi.
That’s it, dear friends. I do so hope that you enjoy this as much as we do.