Cucumber Pachadi is a Kerala style raita made with cucumber, coconut and tempered with spices. Cucumber Pachadi also known as Vellarikka Pachadi is one of the integral side dishes in Onam Sadya Menu. Learn to make Cucumber Pachadi with step by step pictures and video.
Cucumber Pachadi is a special raita made as a part of Onam Sadya meal. This raita taste is very different from the usual raita recipes and perfect to pair up with meals and even plain rice.
Jump to:
About Cucumber Pachadi
Cucumber Pachadi is a Kerala style special raita made as an important side dish in Onam Sadya Meal. Also known as Vellarikka Pachadi this raita is very simple and easy to make. This pachadi is mildly spiced, healthy and a great body coolant too.
The combination of curd with cucumber is so refreshing and cooling. Kichadi and pachadi recipes are made for sadya with either fruits or vegetables. This Cucumber Pachadi is one of the popular raita recipes in Kerala.
This Cucumber Pachadi Recipe is from my friend who shared most of the Kerala recipes I’ve posted here. This recipe is very simple just like other pachadi recipes. You can use other vegetables or fruits too.
I have already posted cucumber kichadi years back but wanted to post this pachadi also for Onam. This is one of hubby’s favorite pachadi recipes as he loves cucumber but I love beetroot pachadi more for obvious reasons as I am fond of beetroot.
Cucumber Pachadi Video
Similar Recipes
- Onam Sadya Menu 1
- Onam Sadya Menu 2
- Pineapple pachadi
- Beetroot pachadi
- Cucumber kichadi
- Vendakkai pachadi
Cucumber Pachadi 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, mustard 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.
How to make Cucumber Pachadi Step by Step
1.To a bowl add 1 cup thick curd whisk it well until smooth and set aside.
2.Add 1/4 cup coconut, 1/4 teaspoon cumin seeds, 1/4 teaspoon mustard seeds and 1 green chili.
3.Add little water and grind it to a slightly coarse mixture. Set it aside.
3.Add 1 and 1/2 cups cucumber chopped along with salt to taste and 1/4 cup water. Mix it and let it cook.
4.Cook for 5 minutes. You can cook it covered too.
5.Add prepared coconut mixture.
6.Mix it well and cook until raw smell leaves. It will take at least 5 minutes.
7.Switch off and remove from flame. Let it cool down.
8.For the tempering : Heat 2 teaspoon oil add 1/4 teaspoon mustard seeds let it splutter then add 1 red chili and few curry leaves let it splutter then switch off.
9.Once cucumber mixture is cooled add whisked curd along with the tempering.
10.Mix it well.
Cucumber pachadi is ready!
Expert Tips
- Don’t add more water while cooking cucumber as it may get mushy. Also it gets cooked with coconut also so cook accordingly.
- Adjust green chilies according to your spice level.
- The consistency of the pachadi would be semi thick.
- Using coconut oil for tempering gives great flavor. However you can use regular cooking oil too.
- Coconut paste should not be very fine it should be slightly coarse and thick. So do not add more water while grinding.
- Let the cucumber coconut mixture cool a bit before you add curd else it will curdle. I added thick yogurt, whisked well.
- I used small cucumber so didn’t discard the seeds, if you use the big variety remove and then use.
- You can replace cucumber with beetroot, ladies finger, pineapple etc.
Serving & Storage
Cucumber Pachadi is a great accompaniment for meals. This cucumber pachadi 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.
FAQS
1.What other vegetables / fruits can I use?
You can use pineapple, beetroot, ladies finger, pomegranate, apple, potato. ash gourd, mango etc.
2.What is the difference between pachadi and kichadi?
Both kichadi and pachadi forms an integral part of Onam Sadya though both are almost same there is a minor difference between the two.
- Pachadi has mustard seeds while grinding coconut mixture and kichadi has just coconut,cumin seeds and green chili. But I feel pachadi can be done without mustard too this is what I heard from my friend.
- Pachadi must use coconut but kichadi can be made without coconut too.
If you have any more questions about this Cucumber Pachadi Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Cucumber Pachadi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Cucumber Pachadi Recipe
Ingredients
- 1 and 1/2 cups cucumber chopped roughly
- 1 cup thick curd
- salt to taste
To grind to a coarse mixture:
- 1/4 cup grated coconut
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1 green chili
To temper:
- 2 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1 red chili
- a small sprig curry leaves
Instructions
- To a bowl add 1 cup thick curd whisk it well until smooth and set aside.
- Add 1/4 cup coconut, 1/4 teaspoon cumin seeds, 1/4 teaspoon mustard seeds and 1 green chili.
- Add little water and grind it to a slightly coarse mixture. Set it aside.
- Add 1 and 1/2 cups cucumber chopped along with salt to taste and 1/4 cup water. Mix it and let it cook.
- Cook for 5 minutes.
- Add prepared coconut mixture.
- Mix it well and cook until raw smell leaves. It will take at least 5 minutes.
- Switch off and remove from flame. Let it cool down.
- For the tempering : Heat 2 teaspoon oil add 1/4 teaspoon mustard seeds let it splutter then add 1 red chili and few curry leaves let it splutter then switch off.
- Once cucumber is cooled add whisked curd along with the tempering.
- Mix it well.
- Cucumber pachadi is ready!
Video
Notes
- Don’t add more water while cooking cucumber as it may get mushy. Also it gets cooked with coconut also so cook accordingly.
- Adjust green chilies according to your spice level.
- The consistency of the pachadi would be semi thick.
- Using coconut oil for tempering gives great flavor. However you can use regular cooking oil too.
- Coconut paste should not be very fine it should be slightly coarse and thick. So do not add more water while grinding.
- Let the cucumber coconut mixture cool a bit before you add curd else it will curdle. I added thick yogurt, whisked well.
- I used small cucumber so didn’t discard the seeds, if you use the big variety remove and then use.
- You can replace cucumber with beetroot, ladies finger, pineapple etc.
deepak dey
Soul food