Vellarikka kichadi is a standard Kerala facet dish made with Malabar cucumber, coconut and curd as most important substances. Cucumber kichadi is mild, cooling and barely tangy that balances a hearty south Indian lunch.
Cucumber Kichadi is a vital a part of an Onam Sadhya or Vishu sadhya and pairs nicely with sambar, rice.
Check out my Pineapple pachadi and mambazha pulissery recipe on this web site.
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I needed so as to add this Kerala type Cucumber kichadi in my thayir pachadi put up truly. But this was very completely different that I needed to make a brand new put up out of it. Though it is a sadhya dish, I do eat it with the whole lot like for instance chapathi and it goes nicely too. Malabar cucumber is so completely different in texture than the common different varieties. This Malabar cucumber positively wants pre cooking within the pachadi, although my different cucumber thayir pachadi will be ready with uncooked ones too.
What is vellarikka Kichadi?
- In Kerala delicacies, kichadi refers to yoghurt based mostly savory dish with mustard floor together with coconut.
- Usually ready with greens like cucumber, bitter gourd and vendakka (Ladies finger/ okra).
Ingredients
Here are the few substances wanted to make vellarikka kichadi.
- Vellarikka – Malabar cucumber
- Coconut – Main ingredient for balancing the style, provides thickness.
- Curd – Using thick curd is should for a thick texture and whiter appears to be like.
- Green chilli – For spiciness
- Mustard seeds – Black mustard seeds.
- Red chilli – For tempering.
- Curry leaves – For flavour that imparts whereas tempering.
Please test the recipe card for portions.
Step by step photos
Let’s see learn how to make vellarikka kichadi
- First reduce cucumber into 2 and peel it.
- Then take away the centre portion with seeds.
- Slice them and reduce additional into strips.
- Then cube vellarikka into small items.
- Take coconut, mustard seeds, inexperienced chilli, a tablespoon of curd and cumin seeds in a mixer jar.
- Grind to a paste and put aside.
- Cook vellarikka with ½ cup water and salt as wanted. It takes round 4-5 minutes in medium warmth.
- Once cooked tender, add floor coconut paste and blend nicely.
- Bring to boil and let it cook dinner for two minutes. Keep stirring in between.
- Then beat the curd easily. Switch off the range.
- Add curd solely after you turn off the range.
- Mix nicely.
- Then warmth 2 teaspoons of coconut oil and splutter ¼ teaspoon mustard seeds adopted by torn dry pink chillies and curry leaves.
- Finally add temperings to vellarikka kichadi and blend.
Serve vellarikka kichadi as accompaniment for a South Indian lunch.
Substitutions & Variations
- Use common cucumber as an alternative of Malabar selection.
- You can use bitter gourd or vendakkai too.
- A bit of ginger can be utilized whereas grinding coconut for a unique flavour.
Storage
Best consumed inside the day, you possibly can refrigerate for another day most.
Top Tip
Use thick curd that’s nicely crushed for finest outcomes, each style and texture smart.
Always change off the range earlier than including the curd.
Add water simply as wanted, in any other case, kichadi turns watery too. In case you add greater than wanted, simply drain it earlier than including coconut and curd.
FAQ
Kichadi is savory dish having mustard within the coconut paste, greens like cucumber, bitter gourd, women finger and Pachadi will be candy dish like pineapple, mango.
Recipe card
Vellarikka Kichadi Recipe | Kerala Cucumber Kichadi
Vellarikka kichadi is a standard Kerala facet dish made with Malabar cucumber, coconut and curd as most important substances. Cucumber kichadi is mild, cooling and barely tangy that balances a hearty south Indian lunch.
Ingredients
- 1 cup Vellarikkai Malabar cucumber
- 1 cup Curd Beat easily
To grind to a paste
- ½ cup Coconut Grated
- ½ teaspoon Cumin seeds
- 2 Green chillies
- ¼ teaspoon Mustard seeds Black
To mood
- 1 teaspoon Coconut oil
- ¼ teaspoon Mustard seeds Black
- 1 Dry pink chilli
Prevent your display from going darkish
Instructions
-
First reduce cucumber into 2 and peel it.
-
Then take away the centre portion with seeds.
-
Slice them and reduce additional into strips.
-
Then cube vellarikka into small items.
-
Take coconut, mustard seeds, inexperienced chilli, a tablespoon of curd and cumin seeds in a mixer jar.
-
Grind to a paste and put aside.
-
Cook vellarikka with ½ cup water and salt as wanted. It takes round 4-5 minutes in medium warmth.
-
Once cooked tender, add floor coconut paste and blend nicely.
-
Bring to boil and let it cook dinner for two minutes. Keep stirring in between.
-
Then beat the curd easily. Switch off the range.
-
Add curd solely after you turn off the range.
-
Mix nicely.
-
Then warmth 2 teaspoons of coconut oil and splutter ¼ teaspoon mustard seeds adopted by torn dry pink chillies and curry leaves.
-
Finally add temperings to vellarikka kichadi and blend.
Video
Notes
- Use thick curd that’s nicely crushed for finest outcomes, each style and texture smart. Always change off the range earlier than including the curd.
- Add water simply as wanted, in any other case, kichadi turns watery too. In case you add greater than wanted, simply drain it earlier than including coconut and curd.
