vellarikka pachadi recipe | cucumber pachadi recipe | vellarikka kichadi

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vellarikka pachadi recipe, cucumber pachadi recipe

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

5 from 1 vote
total time:
15minutes

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.

vellarikka pachadi, cucumber pachadi recipe

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. left over cucumber pachadi can be refrigerated.

if you are looking for more kerala recipes then do check:

vellarikka pachadi recipe, cucumber pachadi recipe
5 from 1 vote
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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 dish
cuisine kerala, south indian
prep time 5 minutes
cook time 10 minutes
total time 15 minutes
servings 4
rough calories per serving 72 kcal
author dassana amit

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 vellarikka pachadi

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

how to make vellarikka pachadi 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 vellarikka pachadi

  1. then add the ground coconut paste.

  2. add salt as per taste.

  3. 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.

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

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

  6. mix very well.

tempering vellarikka pachadi

  1. heat ½ tablespoon coconut oil in a tadka pan or a small frying pan.

  2. add ¼ teaspoon mustard seeds.

  3. let the mustard seeds crackle.

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

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

  6. pour the tempering in the vellarikka pachadi mixture.

  7. mix very well.

  8. 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.

recipe 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).

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.

cucumber to make cucumber pachadi recipe

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.

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.

making cucumber pachadi recipe

7. add salt as per taste.

making cucumber pachadi recipe

8. mix very well

making cucumber pachadi recipe

9.  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

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

making cucumber pachadi recipe

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

making cucumber pachadi recipe

12. mix very well.

making cucumber pachadi recipe

tempering cucumber pachadi

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

making cucumber pachadi recipe

14. let the mustard seeds crackle.

making cucumber pachadi recipe

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

making cucumber pachadi recipe

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

making cucumber pachadi recipe

17. pour the tempering in the cucumber pachadi mixture.

making cucumber pachadi recipe

18. mix very well.

cucumber pachadi recipe

19. 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. for more tasty raita recipes you can check this collection of 26 raita recipes.

cucumber kichadi recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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