Home Food Recipies Cucumber Pachadi Recipe, Vellarikka Pachadi Recipe | Kerala Cucumber Kichadi

Cucumber Pachadi Recipe, Vellarikka Pachadi Recipe | Kerala Cucumber Kichadi

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Cucumber pachadi recipe with step by step pics. cucumber pachadi is a simple but very delicious kerala style raita made with coconut, mustard seeds and curd. The taste is very different from the North Indian version of cucumber raita and goes extremely well as a side dish with sambar-rice or parippu-rice.

Kichadi and pachadi recipes are made for the onam sadya. Veggies and fruits are used to make kichadi or pachadi. I usually make cucumber raita as a side dish to go with the meals at times, but preparing cucumber pachadi had a surprise element as far as the taste is concerned.

In this cucumber pachadi recipe, regular cucumber is used, but you can even use the yellow cucumber (madras cucumber). Remove the seeds if using yellow cucumber.

Cucumber pachadi recipe below:

cucumber pachadi

Vellarikka pachadi recipe

Cucumber pachadi is a simple but very delicious kerala style raita made with ground coconut & mustard seeds paste, fresh curd and cucumber.

COURSE: Side
CUISINE: Kerala, South Indian

PREP TIME: 5 Minutes
COOK TIME: 10 Minutes
TOTAL TIME: 15 Minutes

SERVINGS: 4
CALORIES: 72 Kcal

INGREDIENTS (1 cup = 250 ml)

For grinding:

  • ¼ cup grated fresh coconut
  • ¼ teaspoon cumin seeds
  • 1 green chili, chopped
  • ½ teaspoon mustard seeds(rai)
  • 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 cucumber pachadi:

  • ½ tablespoon coconut oil
  • ¼ teaspoon mustard seeds
  • 1 dry red chili
  • 5 to 6 curry leaves

HOW TO MAKE RECIPE

Preparing coconut-mustard seeds paste:

  1. In a grinder jar take ¼ cup coconut, ¼ teaspoon cumin seeds, ½ teaspoon mustard seeds and 1 green chili (chopped).
  2. Add 2 to 3 tablespoons water and grind till smooth. Keep the coconut paste aside.

cooking cucumber:

  1. 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.
  2. Keep the pan on stove top and on a low-medium flame cook the cucumber for 5 to 6 minutes. do stir at intervals.
  3. Let most of the water evaporate from the pan. The cucumber will also have a cooked taste.

Making cucumber pachadi:

  1. 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.
  2. Beat 1 cup curd with a spoon or wired whisk till smooth.
  3. Once the cucumber+coconut mixture has cooled down or become warm, then add the beaten curd. Mix very well.

Tempering cucumber pachadi:

  1. Heat ½ tablespoon coconut oil in a tadka pan or a small frying pan.
  2. Add ¼ teaspoon mustard seeds.Let the mustard seeds crackle.
  3. 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.
  4. Pour the tempering in the cucumber pachadi mixture. Mix very well.

Serve cucumber pachadi as a side dish with sambar-rice or steamed rice.

How to make kerala style cucumber kichadi recipe:

Preparing coconut-mustard seeds paste:

1. In a grinder jar take ¼ cup coconut, ¼ teaspoon cumin seeds, ½ teaspoon mustard seeds and 1 green chili (chopped).

making cucumber pachadi recipe

2. Add 2 to 3 tablespoons water and grind till smooth. Keep the coconut paste aside.

making cucumber pachadi recipe

Cooking cucumber:

3. 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.

cucumber to make cucumber pachadi recipe

5. Let most of the water evaporate from the pan. The cucumber will also have cooked taste.

cucumber to make cucumber pachadi recipe

Making cucumber pachadi:

6. Then add the ground coconut paste. Add salt as per taste. Mix very well

making cucumber pachadi recipe

7. and cook for 2 to 3 minutes on a low flame. then keep the pan down and let this mixture cool down.

making cucumber pachadi recipe

8. Beat 1 cup curd with a spoon or wired whisk till smooth.

making cucumber pachadi recipe

9. Once the cucumber+coconut mixture has cooled down or become warm, then add the beaten curd. Mix very well.

making cucumber pachadi recipe
making cucumber pachadi recipe

Tempering cucumber pachadi:

10. Heat ½ tablespoon coconut oil in a tadka pan or a small frying pan. add ¼ teaspoon mustard seeds. Let the mustard seeds crackle.

making cucumber pachadi recipe

11. 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.

making cucumber pachadi recipe

12. Pour the tempering in the cucumber pachadi mixture. Mix very well.

making cucumber pachadi recipe

Serve cucumber pachadi as a side dish with sambar-rice or steamed rice.

 

Courtesy: source

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