Vellarikka Pachadi, Kerala Style Cucumber Kichadi
Author:
Yummy N Tasty
Posted on,
24, Apr 2012
11.1 K views.
7
3.8/5 ( 42 votes )
Yields
3-4 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
15-20 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Chopped Cucumber, small cube sized - 1 cup
- Yogurt ~ Curd - 1 cup
- Mustard seeds - 1 Teaspoon
- Dried Red chilllies - 2 Nos
- Curry leaves - 1 sprig
- Coconut oil - 1 Tablespoon
- Water - ¼ cup
- Salt as required
For Cococnut paste:
- Grated coconut - ½ cup
- Green chillies - 2-3 Nos
- Mustard seeds - ½ Teaspoon
- Cumin seeds - ¼ Teaspoon
Instructions:
- Grind together the ingredients listed in 'For Coconut paste' and make a fine paste. Set aside.
- In a pan, add chopped cucumber, ¼ cup of water, salt and mix well. Cover and cook until the cucumber pieces are soft.
- Then add in the prepared coconut paste and mix well. Cook for 2-3 minutes on low heat. Add more water at this stage, if needed.
- Remove from heat and set aside.
- Heat 1 tablespoon of oil in a pan, splutter mustard seeds.
- Add in the curry leaves, dried red chillies and fry for few seconds on low heat.
- Pour this seasoning over the curry and let it cool slightly.
- Once the mixture is slightly cooled, add in the yogurt and mix well. Adjust salt.
- Serve with rice.
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Vellarikka Pachadi, Kerala Style Cucumber Kichadi
| Author - Yummy N Tasty |
| Posted on - 24, Apr 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/pachadi/ |
| Cooking time - 15-20 minutes |
| Serving - 3-4 person(s) |
Ingredients :
- Chopped Cucumber, small cube sized - 1 cup
- Yogurt ~ Curd - 1 cup
- Mustard seeds - 1 Teaspoon
- Dried Red chilllies - 2 Nos
- Curry leaves - 1 sprig
- Coconut oil - 1 Tablespoon
- Water - ¼ cup
- Salt as required
For Cococnut paste:
- Grated coconut - ½ cup
- Green chillies - 2-3 Nos
- Mustard seeds - ½ Teaspoon
- Cumin seeds - ¼ Teaspoon
Instructions :
- Grind together the ingredients listed in ‘For Coconut paste’ and make a fine paste. Set aside.
- In a pan, add chopped cucumber, ¼ cup of water, salt and mix well. Cover and cook until the cucumber pieces are soft.
- Then add in the prepared coconut paste and mix well. Cook for 2-3 minutes on low heat. Add more water at this stage, if needed.
- Remove from heat and set aside.
- Heat 1 tablespoon of oil in a pan, splutter mustard seeds.
- Add in the curry leaves, dried red chillies and fry for few seconds on low heat.
- Pour this seasoning over the curry and let it cool slightly.
- Once the mixture is slightly cooled, add in the yogurt and mix well. Adjust salt.
- Serve with rice.
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