Vellarikka Pachadi Recipe

Cooking Directions

• STEP 1.Peel and chop the cucumber into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds. Once they splutter, add curry leaves and green chilies.
• STEP 3.Add the chopped cucumber and cook until it becomes soft.
• STEP 4.In a blender, grind coconut, cumin seeds, and yogurt to a smooth paste.
• STEP 5.Add the ground paste to the cooked cucumber and mix well.
• STEP 6.Season with salt and cook for a few more minutes.
• STEP 7.Remove from heat and serve the Vellarikka Pachadi as a side dish with rice or roti.

Cooking Tips

• Make sure to remove the seeds from the cucumber before chopping.
• Adjust the spiciness by adding more or fewer green chilies.
• You can also add a pinch of sugar to balance the flavors.

Storage and Serving

• Vellarikka Pachadi can be stored in the refrigerator for up to 2 days.
• Serve it chilled or at room temperature.
• It can be served as a side dish with rice, roti, or dosa.