Cook grated zucchini with a little water and salt just until it softens.

Grind coconut, cumin, mustard and green chillies to a smooth paste.

Add the paste to the cooked zucchini and cook on low flame till the raw smell goes away.

Mix in thick curd and heat gently without letting it boil.

Prepare a tadka with coconut oil, mustard seeds, red chilli and curry leaves.

Pour the tadka over the pachadi, mix once and serve fresh with rice.