Vellarikka Pachadi Recipe: If you’re seeking diverse Raita Recipes, look no further than this Vellarikka Pachadi recipe. Also known as Cucumber Pachadi, this Kerala-style raita is incredibly simple yet delicious and nutritious. Made with cucumber, yogurt, coconut, and South Indian spices, it’s mildly spiced and offers a cooling effect, thanks to the yogurt and cucumber. Give it a try!
The taste of Vellarikka Pachadi differs significantly from the North Indian version of Cucumber raita and pairs excellently as a side dish with sambar-rice or parippu-rice.
During the Onam sadya feast, Kichadi and pachadi recipes are common. These recipes typically incorporate vegetables or fruits. While I usually prepare cucumber raita as a side dish, making cucumber pachadi introduced a delightful surprise in terms of taste.
For this recipe, I used regular cucumber, but you can also use yellow cucumber (madras cucumber). If using yellow cucumber, remember to remove the seeds.
The recipe for Vellarikka Pachadi is easy and quick. Apart from cucumber and yogurt, the other ingredients are basic and commonly found in Indian kitchens. Whether you’re from a South Indian household or not, you’ll find it hassle-free to prepare this dish.
Vellarikka Pachadi Recipe Ingredients
For Grinding:
- 1/4 cup grated fresh coconut
- 1/4 teaspoon cumin seeds
- 1 green chili, chopped
- 1/2 teaspoon mustard seeds
- 2 to 3 tablespoons water, or as required
For Cooking Cucumber (Vellarikka):
- 1 cup chopped cucumber or one medium to large cucumber
- 1/4 cup water
- Other Ingredients:
- 1/2 cup Curd, beaten
- Salt, as required
For Tempering Vellarikka Pachadi:
- 1/2 tablespoon coconut oil
- 1/4 teaspoon mustard seeds
- 1 dry red chili
- 5 to 6 curry leaves
How to Make Vellarikka Pachadi Recipe
- Preparing Coconut-Mustard Seeds Paste
- Take ¼ cup coconut, ¼ teaspoon cumin seeds, ½ teaspoon mustard seeds, and 1 chopped green chili in a grinder jar.
- Add 2 to 3 tablespoons of water and grind until smooth. Set aside the coconut paste.
Cooking Cucumber
- Rinse, peel, and chop 1 medium to large cucumber, yielding about 1 cup of chopped cucumber.
- Transfer the chopped cucumber to a pan along with ¼ cup water.
- Place the pan on the stovetop and cook the cucumber over low to medium heat for 5 to 6 minutes, stirring occasionally.
- Allow most of the water to evaporate from the pan. The cucumber should have a cooked texture.
Making Cucumber Pachadi
- Add the ground coconut paste to the cooked cucumber.
- Season with salt according to taste.
- Mix thoroughly.
- Cook for two to three minutes over low heat. Then, remove the pan from the heat and allow the mixture to cool down.
- Beat 1 cup of curd until smooth using a spoon or whisk.
- Once the cucumber-coconut mixture has cooled down or reached a warm temperature, add the beaten curd.
- Mix well to combine.
Tempering for Cucumber Pachadi
- Heat ½ tablespoon of coconut oil in a tempering pan or small frying pan. Add ¼ teaspoon of mustard seeds.
- Allow the mustard seeds to crackle.
- Then, add one dry red chili (halved and seeds removed) and 5 to 6 curry leaves.
- Fry for a few seconds until the curry leaves become crisp and the red chili changes color. Be careful not to burn them.
- Pour the tempering over the cucumber pachadi mixture.
- Mix everything well.
- Serve Vellarikka Pachadi as a side dish with sambar-rice or steamed rice. You can also refrigerate it and serve chilled. Leftover cucumber pachadi can be stored in the refrigerator.
Conclusion:
Vellarikka Pachadi Recipe is a delightful Kerala-style raita that offers a unique blend of flavors and textures. With its simplicity and versatility, it’s sure to become a favorite side dish in your meals. Whether enjoyed with rice or as a cooling accompaniment, this dish is a must-try for anyone looking to explore South Indian cuisine.
FAQs about Vellarikka Pachadi Recipe:
What is Vellarikka Pachadi?
Vellarikka Pachadi, also known as Cucumber Pachadi, is a Kerala-style raita made with cucumber, yogurt, coconut, and South Indian spices. It’s mildly spiced and offers a cooling effect, making it a perfect side dish for various rice dishes.
How does Vellarikka Pachadi differ from North Indian Cucumber raita?
Vellarikka Pachadi has a unique taste that differs significantly from the North Indian version of Cucumber raita. It’s mildly spiced and pairs excellently with dishes like sambar-rice or parippu-rice.
Can I use yellow cucumber instead of regular cucumber in this recipe?
Yes, you can use yellow cucumber (madras cucumber) instead of regular cucumber. However, remember to remove the seeds if using yellow cucumber.
Is Vellarikka Pachadi easy to prepare?
Yes, Vellarikka Pachadi is easy and quick to prepare. The ingredients are basic and commonly found in Indian kitchens, making it hassle-free to make.
How should I serve Vellarikka Pachadi?
Vellarikka Pachadi can be served as a side dish with sambar-rice or steamed rice. It can also be refrigerated and served chilled. Leftover cucumber pachadi can be stored in the refrigerator.
