Onam Special: Honeydew Melon and Cucumber Pachadi
 
Prep time
Total time
 
A delicious creamy 'no cook' vegan side dish of honey dew melon and cucumber that can be served as part of a kerala sadya or had just like that!
Author:
Cuisine: Indian Fusion
Serves: 6-8
RecipeIngredients
For blending:
  • ½ cup fresh cilantro leaves chopped
  • ½ of a ripe avocado, chopped up
  • 1 green chilli (omit for AIP)
  • 1 garlic clove
  • ½ tsp sea salt
  • 2 tbsp lemon juice (or lime juice)
  • 1 tsp apple cider vinegar (optional)
  • ¼ cup water
  • ½ cup coconut milk (can add a bit more to adjust consistency)
For pachadi:
  • 2 cups honeydew melon, peeled and finely chopped
  • 1 cup cucumber, peeled and finely chopped
RecipeInstructions
  1. In a blender or food processor, add all the 'for blending' ingredients except coconut milk and blend till you get a fine consistency. Then add the coconut milk and blend again. Keep aside.
  2. To make the pachadi, add the honey dew melon and the cucumber into a serving bowl. Pour the blended mixture into the bowl and mix well. Serve immediately or within two hours.
Notes
Because of avocado, this pachadi can change color slightly if kept out for a long time. Hence it is recommended that you make this just prior to serving!
Recipe by Cook2Nourish at https://cook2nourish.com/2021/08/honeydew-melon-and-cucumber-pachadi-honeydew-melon-and-cucumber-soup.html