Vellarikka Pachadi / Kerala sadya cucumber pachadi
Make it thick if its going to be served on the leaf for sadhya so it would stay in place and pourable consistency if u are making on other days.
Vellarikka / Kani vellarikka / Yellow cucumber – 1 cup peeled seeds removed and chopped into small cubes
Green chili -1 slit
Salt as needed
Coconut grated – 2-3 tbsp
Yogurt – 3/4 th cup (really tart/sour)
Mustard – 1/2 tsp
Green chilli -1
Coconut oil – 2 tsp
Mustard – 1/2tsp
Whole red chilli – 1 or 2
Curry leaves – few
Cook the cucumber / vellarikka adding just enough water to cook till soft so most of it dries by the end of cooking.Add chili and salt to it while cooking.
Grind the coconut and yogurt first then grind the mustard and chili to crushed coarse form. (No water is added while grinding)
When the cucumber is cooked *reduce flame add the ground paste stir continuously and cook for another 2-3 minutes only once the curry is heated (do not allow to boil) remove from stove.
Heat the coconut oil when hot add mustard when it crackles add the whole red chili and curry leaves switch off stove after a minute pour the entire thing on to the curry. Keep it 3/ 4th covered until served.
Stir the seasoning while serving only.
Vellarikka pachadi can be served at room temperature.
If the yogurt is too sour it will turn really tart by the time its served if made very early.The cucumber is tart so pl keep that too in mind.
Any cooking cucumber can be used for this recipe.
Instead of velarikka raw mango can be used check here – Pacha manga pachadi