Vellarikka Pachadi

Vellarikka Pachadi Recipe

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About Vellarikka Pachadi Recipe:

A side dish from Kerala made from cucumber. A simple Kerala style cucumber pachadi or curry or gravy in coconut-yogurt sauce with the subtle flavors of mustard seeds. A popular onam-sadya recipe that pairs well with rice. achadi and kichadi are an integral part of the Kerala cuisine, especially the onam-sadya menu. But let’s not confuse pachadi with the Tamil Nadu style pachadi, which is more like raita and the kichadi with the North Indian rice and lentil dish khichadi or the upma khichadi. 

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  • 17 mins
  • 10 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Vellarikka Pachadi Recipe

  • 1/4 cup Chopped Cucumber
  • 0.13 cup Grated coconut
  • 3/4 No.s Green chilli
  • 1/2 teaspoon Mustard seeds
  • 0.13 teaspoon Cumin seeds
  • 0.13 cup Curd
  • 1/2 Dry red chillies
  • 1/4 Curry leaves stem
  • As required Salt
  • 1/2 tablespoon Cooking Oil
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Vellarikka Pachadi Recipe

Cooking Directions

STEP 01

Grind 1tsp mustard seeds, ½ tsp cumin seeds, ½ cup grated coconut and 3 green chillies to form a fine paste in a grinder.

STEP 02

Steam 1 cup chopped cucumber with a pinch of salt and 1 cup of water in the vessel for 5 minutes.

STEP 03

When cooked add the coconut paste and mix well. Cook for another 2-3 minutes with a lid.

STEP 04

Now add ½ cup of curd and turn off the flame. Mix well the ingredients.

STEP 05

For preparing tempering in a pan heat 2 tbsp cooking oil. Splutter 1 tsp mustard seeds and add 2 dry red chillies and stem of curry leaves. Saute well. Transfer this tempering to the curry.

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