Malabar vellarika 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, curry leaves, and dried red chilies.
• STEP 3.Add the chopped cucumber, turmeric powder, and salt. Cook until the cucumber is soft.
• STEP 4.In a blender, grind coconut, green chilies, and cumin seeds to a smooth paste.
• STEP 5.Add the coconut paste to the cooked cucumber and mix well.
• STEP 6.In a separate bowl, whisk yogurt and add it to the cucumber mixture.
• STEP 7.Heat the pachadi on low flame for a few minutes, stirring continuously.
• STEP 8.Remove from heat and serve the Malabar Vellarika Pachadi with rice or roti.

Cooking Tips

• Make sure to cook the cucumber until it is soft but not mushy.
• Adjust the spice level by adding more or fewer green chilies.
• You can add a pinch of sugar to balance the tanginess of the yogurt.

Storage and Serving

• Malabar Vellarika Pachadi can be stored in the refrigerator for up to 2 days.
• Serve it as a side dish with steamed rice or Indian bread like roti or paratha.
• It can also be enjoyed as a dip with chips or crackers.