Cucumber Pachadi | Kerala Vellarikka Kichadi Recipe for Onam sadhya

September 05, 2019



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.





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.








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Cucumber Pachadi |  Kerala Vellarikka Kichadi

   www.flavouredgoodness.com
 Prep Time 5 minutes
 Cook Time10 minutes
 Servings
4 people
INGREDIENTS
1 cup grated cucumber / 1 medium size cucumber
1/2 cup curd, thick
Salt to taste

To grind :
1/2 cup grated coconut
2 green chillies
1 tsp cumin seeds
1/2 tsp mustard seeds

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

    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 and serve.






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