Honeydew Melon and Cucumber Pachadi /Soup (Vegan, AIP)

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories, while buttermilk is a cost-effective substitute.

mustard seeds

💰Cheaper: cumin seeds

Cumin seeds are cheaper and add a different flavor profile.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat, while bell peppers offer a milder option.

curry leaves

💰Cheaper: bay leaves

Bay leaves can mimic some flavor but lack the distinct aroma of curry leaves.

In a blender, add 1/2 cup of fresh cilantro, washed and chopped.

Add 1/2 avocado to the blender.

Chop 1 green chili and add it to the blender.

Add 1 clove of garlic, chopped, to the blender.

Add 1/2 teaspoon of salt to the blender.

Add 2 tablespoons of lemon juice to the blender.

Add 1/4 cup of water to the blender to help it blend.

Blend the mixture until it becomes a nice paste.

Add 1/2 cup of coconut milk to the blended mixture, or up to 3/4 cup for a thinner consistency.

Blend again until smooth.

In a bowl, add 1/4 of a honeydew melon, finely chopped, and 1/2 cucumber, finely chopped.

Pour the blended mixture over the chopped honeydew and cucumber.

If the mixture is too thick, add more water as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens