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–+ servings

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 72 kcal

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

Other Ingredients

  • ½ cup Curd – beaten
  • salt as required

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
Keyword Vellarikka Pachadi | Cucumber Pachadi
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