Vellarikka Pachadi Cucumber Pachadi

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. The recipe of Vellarikka Pachadi is easy and quick one. Apart from the cucumber and curd, other ingredients too that go into making this dish are really basic and available in most of Indian home kitchens. So, whether a South Indian household or no, you will find it quite hassle-free to prepare this dish. You can also refrigerate and then serve. Leftover cucumber pachadi can be refrigerated.

How to make Vellarikka Pachadi

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 of water and grind till smooth. Keep the coconut paste aside. Cooking cucumber
3. Rinse, peel and chop 1 medium to large cucumber. You will need 1 cup of chopped cucumber. Add the cucumber to a pan with ¼ cup water.
4. Keep the pan on stovetop and on a low-medium heat 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 heat. Then keep the pan down and let this mixture cool down.
9. Beat 1 cup curd with a spoon or wired whisk till smooth.
10. Once the cucumber+coconut mixture has cooled down or become warm, then add the beaten curd.
11. 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 into the 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. Few more tasty recipes for you!

Allam pachadi – ginger chutneyTomato pachadiPineapple pachadiCabbage pachadi

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Vellarikka pachadi post from the archives, originally published in September 2017 has been updated and republished on January 2023.

title: “Vellarikka Pachadi Cucumber Pachadi " ShowToc: true date: “2024-10-01” author: “Richard Anderson”

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. The recipe of Vellarikka Pachadi is easy and quick one. Apart from the cucumber and curd, other ingredients too that go into making this dish are really basic and available in most of Indian home kitchens. So, whether a South Indian household or no, you will find it quite hassle-free to prepare this dish. You can also refrigerate and then serve. Leftover cucumber pachadi can be refrigerated.

How to make Vellarikka Pachadi

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 of water and grind till smooth. Keep the coconut paste aside. Cooking cucumber
3. Rinse, peel and chop 1 medium to large cucumber. You will need 1 cup of chopped cucumber. Add the cucumber to a pan with ¼ cup water.
4. Keep the pan on stovetop and on a low-medium heat 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 heat. Then keep the pan down and let this mixture cool down.
9. Beat 1 cup curd with a spoon or wired whisk till smooth.
10. Once the cucumber+coconut mixture has cooled down or become warm, then add the beaten curd.
11. 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 into the 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. Few more tasty recipes for you!

Allam pachadi – ginger chutneyTomato pachadiPineapple pachadiCabbage pachadi

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Vellarikka pachadi post from the archives, originally published in September 2017 has been updated and republished on January 2023.