cucumber pachadi is a simple but very delicious kerala style raita made with ground coconut & mustard seeds paste, fresh curd and cucumber.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- ¼ cup grated fresh coconut
- ¼ teaspoon cumin seeds
- 1 green chili, chopped
- ½ teaspoon mustard seeds
- 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
- 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
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.
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 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.
- remove the seeds if using yellow cucumber.
Calories: 72kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 347mg | Potassium: 203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 44.9mg | Calcium: 53mg | Iron: 0.5mg