Vellarikka Kichadi | Cucumber Kichadi

Vellarikka Kichadi is a delightful side dish made by sautéing cucumber with grind coconut, spices and blending it with curd. Cucumber Kichadi is the Kerala version of thayir pachadi or raita that is relished with rice meal and is a part of Onam Sadya. Learn to make Vellarikka Pachadi Recipe with step by step pictures.

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Cucumber Kichadi is a quick side dish made as a part of Onam Sadya meal. Hope you are all having a great onam and had your share of onam sadya. This cucumber kichadi is similar to cucumber raita with a kerala twist – this is no way related to our kichadi this is cucumber in coconut yogurt gravy.

About Cucumber Kichadi

Cucumber Kichadi is a Kerala style raita made using cucumber, yogurt, coconut, herbs and spices. This dish is commonly known as Pachadi, but towards South Kerala this is called Kichadi. But there is a difference or variation between pachadi and kichadi in Kerala.

This cucumber kichadi is a part of the Onam Sadya or Kerala Sadya Menu. This is rich, creamy and yummy that can be paired up a meal or had as such too. The coconut in the grind paste is the highlight of this recipe. Do try and enjoy!

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Vellarikka Kichadi Ingredients

• Cucumber – Choose fresh juicy cucumber. You can choose the small or big variety as per preference and availability.
• Curd – Choose thick curd or yogurt which is not sour. Whisk it well and use it.
• Coconut paste – A paste is made using coconut, cumin seeds and green chilies.
• Tempering – A simple tempering using coconut oil, mustard seeds, curry leaves, red chili is made and added.
• Coconut oil – Coconut oil adds great flavor to the pachadi. However you can use regular cooking oil too.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Pineapple pachadi
• Beetroot pachadi
• Vendakkai pachadi
• Cucumber pachadi

How to make Vellarikka Kichadi Step by Step

1.Wash cucumber, peel off the skin and remove the seeds. Chop them into bite sized cubes.

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2.Grind coconut, jeera and green chilies along with little water to a coarse paste. Set aside.

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3.Add the coarse paste to the cucumber and mix well. Saute till raw smell leaves. Switch off. Add salt and whisk curd.

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4.Add curd to cucumber mixture and give a stir. Temper the items in coconut oil and pour the seasoning to the pachadi. Adjust salt if required.

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Serve chilled with any variety rice.

Expert Tips

• Don’t add more water while cooking cucumber as it may get mushy.
• You can alternatively grate cucumber and use them in the kichadi.
• Adjust green chilies according to your spice level.

Serving and Storage

Cucumber Kichadi is a great accompaniment for meals. This cucumber kichadi can be served as an additional side dish for stuffed paratha or chapathi etc. It also goes well with biryani, pulao etc. Keeps well in fridge for 1 day.

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If you have any more questions about this Vellarikka Kichadi Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Vellarikka Kichadi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Vellarikka Kichadi Recipe | Cucumber Kichadi Recipe

Vellarikka Kichadi is a delightful side dish made by sautéing cucumber with grind coconut, spices and blending it with curd. Cucumber Kichadi is the Kerala version of thayir pachadi or raita that is relished with rice meal and is a part of Onam Sadhya. Learn to make Vellarikka Pachadi Recipe with step by step pictures.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 big cucumber
• 1 cup thick curd
• salt to taste

To grind to a coarse mixture:

• 1 green chili
• 1/4 cup grated coconut
• 1/4 teaspoon jeera

To temper:

• 2 teaspoon coconut oil
• 1/2 teaspoon mustard seeds
• 2 red chillies
• 1 small sprig curry leaves

Instructions

• Wash cucumber, peel off the skin and remove the seeds. Chop them into bite sized cubes.
• Grind coconut, jeera and green chilies along with little water to a coarse paste. Set aside.
• Add the coarse paste to the cucumber and mix well. Saute till raw smell leaves. Switch off. Add salt and whisk curd.
• Add curd to cucumber mixture and give a stir. Temper the items in coconut oil and pour the seasoning to the pachadi. Adjust salt if required.
• Serve chilled with any variety rice.

Notes

• Don’t add more water while cooking cucumber as it may get mushy.
• You can alternatively grate cucumber and use them in the kichadi.
• Adjust green chilies according to your spice level.

Nutrition Facts

Vellarikka Kichadi Recipe | Cucumber Kichadi Recipe

Amount Per Serving (75 g)

Calories 184 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 12g75%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 16mg5%

Sodium 2000mg87%

Potassium 262mg7%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 7g8%

Protein 5g10%

Vitamin A 135IU3%

Vitamin C 2mg2%

Calcium 157mg16%

Iron 1mg6%

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

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