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Vellarikka Pachadi | Cucumber Pachadi » Dassana’s Veg Recipes


In case you are on the lookout for some various kinds of Raita Recipes, look no additional. This recipe of Vellarikka Pachadi goes to be simply the apt one for you. Also referred to as Cucumber Pachadi, this preparation is a Kerala model raita which is tremendous easy, but supremely scrumptious and fairly nutritious too. This gluten free dish is made with cucumber, curd, coconut and a few typical South Indian spices. It’s mildly spiced and can also be fairly cooling for the physique due to each the yogurt and cucumber in it. Give it a attempt!

vellarikka pachadi served in a bowl on a banana leaf with text layovers.

The style may be very completely different from the North Indian model of Cucumber raita and goes extraordinarily effectively as a aspect dish with sambar-rice or parippu-rice.

Kichadi and pachadi recipes are made for the onam sadya. Veggies and fruits are used to make kichadi or pachadi. I often make cucumber raita as a aspect dish to go together with the meals at instances, however getting ready cucumber pachadi had a shock factor so far as the style is worried.

For the recipe technique, I referred to some cookbooks I’ve and used the substances as per my very own sense of proportions.

On this cucumber pachadi recipe, I’ve used common cucumber, however you may even use the yellow cucumber (madras cucumber). Take away the seeds if utilizing yellow cucumber.

The recipe of Vellarikka Pachadi is straightforward and fast one. Aside from the cucumber and curd, different substances too that go into making this dish are actually fundamental and accessible in most of Indian dwelling kitchens. So, whether or not a South Indian family or no, you’ll discover it fairly hassle-free to organize this dish.

You may also refrigerate after which serve. Leftover cucumber pachadi could be refrigerated.

Step-by-Step Information

Find out how to make Vellarikka Pachadi

Making ready coconut-mustard seeds paste

1. In a grinder jar take ¼ cup coconut, ¼ teaspoon cumin seeds, ½ teaspoon mustard seeds and 1 inexperienced chili (chopped).

making cucumber pachadi recipe

2. Add 2 to three tablespoons of water and grind until easy. Preserve the coconut paste apart.

making cucumber pachadi recipe

Cooking cucumber

3. Rinse, peel and chop 1 medium to massive cucumber. You have to 1 cup of chopped cucumber. Add the cucumber to a pan with ¼ cup water.

cucumber to make cucumber pachadi recipe

4. Preserve the pan on stovetop and on a low-medium warmth cook dinner the cucumber for five to six minutes. Do stir at intervals.

cucumber to make cucumber pachadi recipe

5. Let many of the water evaporate from the pan. The cucumber may even have cooked style.

cucumber to make cucumber pachadi recipe

Making cucumber pachadi

6. Then add the bottom coconut paste.

making cucumber pachadi recipe

7. Add salt as per style.

making cucumber pachadi recipe

8. Combine very effectively

making cucumber pachadi recipe

9.  And cook dinner for two to three minutes on a low warmth. Then maintain the pan down and let this combination calm down.

making cucumber pachadi recipe

10. Beat 1 cup curd with a spoon or wired whisk until easy.

making cucumber pachadi recipe

11. As soon as the cucumber+coconut combination has cooled down or develop into heat, then add the overwhelmed curd.

making cucumber pachadi recipe

12. Combine very effectively.

making cucumber pachadi recipe

Tempering cucumber pachadi

13. Warmth ½ tablespoon coconut oil in a tadka pan or a small frying pan. Add ¼ teaspoon mustard seeds.

making cucumber pachadi recipe

14. Let the mustard seeds crackle.

making cucumber pachadi recipe

15. Then add 1 dry pink chili (halved and seeds eliminated) and 5 to six curry leaves.

making cucumber pachadi recipe

16. Fry for a number of seconds until the curry leaves develop into crisp and the pink chili adjustments coloration. Don’t burn.

making cucumber pachadi recipe

17. Pour the tempering into the pachadi combination.

making cucumber pachadi recipe

18. Combine very effectively.

cucumber pachadi recipe

19. Serve vellarikka pachadi as a aspect dish with sambar-rice or steamed rice. You may also refrigerate after which serve. Leftover cucumber pachadi could be refrigerated.

cucumber kichadi recipe


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vellarikka pachadi recipe, cucumber pachadi recipe

Vellarikka pachadi | Cucumber pachadi

Cucumber pachadi is a straightforward however very scrumptious Kerala model raita made with floor coconut & mustard seeds paste, recent curd and cucumber. 

Prep Time 5 minutes

Cook dinner Time 10 minutes

Complete Time 15 minutes

for cooking cucumber (vellarikka)

for tempering vellarikka pachadi

Stop your display screen from going darkish whereas making the recipe

getting ready coconut-mustard seeds paste

  • In a grinder jar take ¼ cup coconut, ¼ teaspoon cumin seeds, ½ teaspoon mustard seeds and 1 inexperienced chili (chopped).

  • Add 2 to three tablespoons water and grind until easy. Preserve the coconut paste apart.

cooking cucumber

  • Rinse, peel and chop 1 medium to massive cucumber. You have to 1 cup of chopped cucumber. Add the cucumber in a pan with ¼ cup water.

  • Preserve the pan on range prime and on a low-medium flame cook dinner the cucumber for five to six minutes. Do stir at intervals.

  • Let many of the water evaporate from the pan. The cucumber may even have a cooked style.

making vellarikka pachadi

  • Then add the bottom coconut paste.

  • Add salt as per style.

  • Combine very effectively and cook dinner for two to three minutes on a low flame. Then maintain the pan down and let this combination calm down.

  • Beat 1 cup curd with a spoon or wired whisk until easy.

  • As soon as the cucumber+coconut combination has cooled down or develop into heat, then add the overwhelmed curd.

  • Combine very effectively.

tempering vellarikka pachadi

  • Warmth ½ tablespoon coconut oil in a tadka pan or a small frying pan.

  • Add ¼ teaspoon mustard seeds.

  • Let the mustard seeds crackle.

  • Then add 1 dry pink chili (halved and seeds eliminated) and 5 to six curry leaves.

  • Fry for a number of seconds until the curry leaves develop into crisp and the pink chili adjustments coloration. Don’t burn.

  • Pour the tempering within the pachadi combination.

  • Combine very effectively.

  • Serve vellarikka pachadi as a aspect dish with sambar-rice or steamed rice. you may also refrigerate after which serve. Left over cucumber pachadi could be refrigerated.

  • Take away the seeds if utilizing yellow cucumber.

Diet Information

Vellarikka pachadi | Cucumber pachadi

Quantity Per Serving

Energy 72 Energy from Fats 36

% Day by day Worth*

Fats 4g6%

Saturated Fats 3g19%

Ldl cholesterol 3mg1%

Sodium 347mg15%

Potassium 203mg6%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 2g4%

Vitamin A 240IU5%

Vitamin C 44.9mg54%

Calcium 53mg5%

Iron 0.5mg3%

* P.c Day by day Values are based mostly on a 2000 calorie food regimen.

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This Vellarikka pachadi put up from the archives, initially printed in September 2017 has been up to date and republished on January 2023.



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