### TranslatedIngredients: 1 Mangalorean cucumber,2 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Masoor Dal (Whole),5 Dry Red Chillies,Salt - to taste,1 Turmeric powder (Haldi),2 Tamarind,1 teaspoon Asafoetida (hing) ### PrepTimeInMins: 20 ### CookTimeInMins: 5 ### TotalTimeInMins: 25 ### Servings: 6 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Yellow Cucumber Pachadi recipe, peel and wash the cucumber. Cut into two halves and deseed. Chop finely. Heat oil in a kadai, add mustard seeds, fenugreek seeds and masoor dal. Once they start spluttering, add red chillies and asafoetida and fry them. Let this tempering come to room temperature.In a blender jar add half of the tempering, salt, turmeric powder and tamarind (make this into small pieces).Grind it to semi coarse powder (do not add water). Combine this spice masala and leftover tempering to chopped yellow cucumber pieces. Mix it well, so that the entire spice masala sticks to all cucumber pieces. This pachadi can stay for four to five days, if refrigerated.Serve Yellow Cucumber Pachadi along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.