vellarikka pachadi recipe, cucumber pachadi recipe
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5 from 2 votes

Vellarikka Pachadi

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
Course: side dish
Cuisine: kerala, south indian
Servings: 4
Calories: 72kcal
Author: Dassana Amit


for grinding

  • 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

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


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 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