1 ) Peel the skin & remove seeds off the cucumber and cut into small pieces.
2 ) Cook cucumber with one to two table spoon of water and salt, covered on a low heat, till cucumber is cooked. Take off the stove. Drain off any excess water.
3 ) Grind coconut, ginger & green chili. Then add mustard and pulse for two to three times. Add little yogurt to grind to a smooth paste. Whip rest of the yogurt and set aside.
4 ) Add the ground mixture to the cooked cucumber, place on stove and just bring to a boil. Take off stove and cool.
5 ) Add whipped yogurt to the cooled cucumber pachadi and mix well. Adjust salt to taste.
6 ) Season with mustard, curry leaves and whole red chili.
Cucumber pachadi is mild in spices and not very spicy. Serve it as a side dish with rice.Yogurt made with whole milk, with all the cream, gives a delicious creamy taste to this dish. This will make a good addition to Onam sadhya.