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.
Servings 4
Calories 99kcal
Ingredients
- 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 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 chili
- 2 sprigs Curry leaves
Instructions
- 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.
Notes
- 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