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Vellarikka Pachadi / Kerala sadya cucumber pachadi

a delicious curry made with Indian yellow cucumber or winter melon which is slightly tart goes well with the yogurt and coconut combination base.
Prep Time10 mins
Cook Time15 mins
Course: Curry, Main Course, Side Dish
Cuisine: Indian, Kerala style
Keyword: Cucumber yogurt curry, Kerala sadhya recipe, Traditional curry
Servings: 4


  • 1 cup Vellarikka / Kani vellarikka / Yellow cucumber Peeled, seeds removed and chopped into small cubes
  • 1 Green chili  slit
  • Salt as needed

To grind :

  •  2 - 3 tbsp Coconut grated
  • 3/4 th  cup Yogurt  (really tart/sour)
  • 1/2 tsp Mustard
  • 1 Green chilli chopped

Seasoning :

  • 2 tsp Coconut oil
  • 1/2 tsp Mustard
  • 2 Whole red chilli 
  • 2 sprigs Curry leaves 


  • 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 a small pan, 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