vellarikka 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.

for the recipe method, i referred to some cookbooks i have and used the ingredients as per my own sense of proportions.

in this cucumber pachadi recipe, i have used regular cucumber, but you can even use the yellow cucumber (madras cucumber). remove the seeds if using yellow cucumber. you can also refrigerate and then serve. leftover cucumber pachadi can be refrigerated.

few more tasty recipes for you!

• allam pachadi – ginger chutney
• tomato pachadi
• pineapple pachadi
• cabbage pachadi

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vellarikka pachadi

4 from 2 votes

Author:Dassana Amit

Prep Time:5 mins

Cook Time:10 mins

Total Time:15 mins

Course:side dish

Cuisine:kerala,south indian

Calories: 72kcal

Servings (change the number to scale):4

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

INGREDIENTS FOR vellarikka pachadi

(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 vellarikka pachadi

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

HOW TO MAKE vellarikka pachadi

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 vellarikka 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.

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preparation to make vellarikka kichadi

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 to make cucumber pachadi

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.

4. keep the pan on stove top and on a low-medium flame cook the cucumber for 5 to 6 minutes. do stir at intervals.

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

making cucumber pachadi

6. then add the ground coconut paste.

7. add salt as per taste.

8. mix very well

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

10. beat 1 cup curd with a spoon or wired whisk till smooth.

11. once the cucumber+coconut mixture has cooled down or becomes warm, then add the beaten curd.

12. mix very well.

tempering cucumber pachadi

13. heat ½ tablespoon coconut oil in a tadka pan or a small frying pan. add ¼ teaspoon mustard seeds.

14. let the mustard seeds crackle.

15. then add 1 dry red chili (halved and seeds removed) and 5 to 6 curry leaves.

16. fry for a few seconds till the curry leaves become crisp and the red chili changes color. do not burn.

17. pour the tempering in the cucumber pachadi mixture.

18. mix very well.

19. serve vellarikka pachadi as a side dish with sambar-rice or steamed rice. you can also refrigerate and then serve. leftover cucumber pachadi can be refrigerated. for more tasty raita recipes you can check this collection of 26 raita recipes.