Vellarikka Pachadi | Cucumber Pachadi
Cucumber pachadi is a straightforward yet highly delectable Kerala-style raita that incorporates a blend of ground coconut and mustard seeds paste, fresh curd, and cucumber.
Ingredients
For Grinding
- ¼ cup grated fresh coconut
- ¼ teaspoon cumin seeds
- 1 green chili, chopped
- ½ teaspoon mustard seeds
- 2 to 3 tablespoons water or add as required
For Cooking Cucumber (Vellarikka)
- 1 medium to large cucumber or 1 cup chopped cucumber
- ¼ cup water
For Tempering Vellarikka Pachadi
- ½ tablespoon coconut oil
- ¼ teaspoon mustard seeds
- 1 dry red chili
- 5 to 6 curry leaves
Instructions
Preparing Coconut-Mustard Seeds Paste
- In a grinder jar take ¼ cup coconut, ¼ teaspoon cumin seeds, ½ teaspoon mustard seeds and 1 green chili (chopped).
- Add 2 to 3 tablespoons water and grind till smooth. Keep the coconut paste aside.
Cooking Cucumber
- Rinse, peel and chop 1 medium to large cucumber. You will need 1 cup of chopped cucumber. Add the cucumber in a pan with ¼ cup water.
- Keep the pan on stove top and on a low-medium flame cook the cucumber for 5 to 6 minutes. Do stir at intervals.
- Let most of the water evaporate from the pan. The cucumber will also have a cooked taste.
Making Vellarikka Pachadi
- Then add the ground coconut paste.
- Add salt as per taste.
- Mix very well and cook for 2 to 3 minutes on a low flame. Then keep the pan down and let this mixture cool down.
- Beat 1 cup curd with a spoon or wired whisk till smooth.
- Once the cucumber+coconut mixture has cooled down or become warm, then add the beaten curd.
- Mix very well.
Tempering Vellarikka Pachadi
- Heat ½ tablespoon coconut oil in a tadka pan or a small frying pan.
- Add ¼ teaspoon mustard seeds.
- Let the mustard seeds crackle.
- Then add 1 dry red chili (halved and seeds removed) and 5 to 6 curry leaves.
- Fry for a few seconds till the curry leaves become crisp and the red chili changes color. Do not burn.
- Pour the tempering in the pachadi mixture.
- Mix very well.
- Serve vellarikka pachadi as a side dish with sambar-rice or steamed rice. you can also refrigerate and then serve. Left over cucumber pachadi can be refrigerated.
Notes
- Remove the seeds if using yellow cucumber.
Nutrition
Calories: 72kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 3gCholesterol: 3mgSodium: 347mgPotassium: 203mgFiber: 1gSugar: 3gVitamin A: 240IUVitamin C: 44.9mgCalcium: 53mgIron: 0.5mg
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