Cucumber Pachadi | Kerala Vellarikka Kichadi Recipe for Onam sadhya


Cucumber Pachadi

Kichadi or say Pachadi is one of the side dish served for onam sadhya. It is similar to curd raita we prepare in north, but thicker in consistency. As, we will be serving this on banana leaf. You can make this with different vegetables. This recipe uses regular cucumber. We call Vellarikka in Malayalam.

Usually you will see recipes which require you to cook cucumber in coconut gravy. Here, I haven't cooked as we are used to eating cucumber raw. Thus, retaining its nutrients. And instead of chopping, I have grated it. Either way, choice is upto you.




Cucumber Pachadi

How to make Cucumber Pachadi |  Kerala Vellarikka Kichadi Recipe for Onam sadhya with step by step photos:

1. Peel and deseed the cucumber. Grate it and keep it aside.


2. Grind together grated coconut, cumin seeds and green chillies with little water.


3. Crush mustard seeds. You can also grind it along with other ingredients in step 2.


4. Heat coconut oil in a small kadai. Splutter mustard seeds. Add curry leaves and dry red chillies. Add the coconut paste, salt, cover and cook for another 5 minutes. It should be little thick.


5. Add grated cucumber. Switch off the flame and let this mixture cool down for 5 minutes.


6.  Beat thick curd and add it to the cooled coconut cucumber mixture. Mix well, add salt if needed and serve.


Cucumber Pachadi |  Kerala Vellarikka Kichadi

Servings : 4 people

Ingredients:

1 cup grated cucumber / 1 medium size cucumber
1/2 cup thick curd
Salt to taste

To grind:
1/2 cup grated coconut
2 no green chillies
Cumin Seeds - 1 tsp
Mustard Seeds - 1/2 tsp

For tempering:
2-3 tsp Coconut oil
1/4 tsp mustard seeds
2 nos dry red chillies
Few curry leaves

Method:-

1. Peel and deseed the cucumber. Grate it and keep it aside.

2. Grind together grated coconut, cumin seeds and green chillies with little water.

3. Crush mustard seeds. You can also grind it along with other ingredients in step 2.

4. Heat coconut oil in a small kadai. Splutter mustard seeds. Add curry leaves and dry red chillies. Add the coconut paste, salt, cover and cook for another 5 minutes. It should be little thick.

5. Add grated cucumber. Switch off the flame and let this mixture cool down for 5 minutes.

6.  Beat thick curd and add it to the cooled coconut cucumber mixture. Mix well, add salt if needed and serve.

Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!




Cucumber Pachadi

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