Easy Vellarikka Kichadi/Pachadi Recipe Without Coconut – Easy Cucumber/Vellarikka Curry Without Coconut Kerala Style Recipe
Easy Cucumber Yogurt/Curd Curry Recipe Kerala Style
Vellarikka kichadi recipe without coconut (vellarikka is cucumber) is a very easy South Indian Kerala style vellarikka curry without coconut (Kerala cucumber curry without coconut) which is made of fresh cucumber and yogurt with few added spices.
Vellarikka kichadi or vellarikka pachadi is the name for this recipe in Kerala ( South Indian state) where malayalam is the language used. It is important to note that the Indian khichdi (the north indian ric and dal dish) is really different from this Kerala dish which is also known by very similar name kichadi.
As I mentioned above, vellarikka means cucumber in malayalam. Traditionally the cucumber yogurt dish known as vellarikka kichadi recipe Kerala style calls for blended coconut yogurt gravy.
However if you can easily make this cucumber recipe (vellarikka kichadi recipe) without coconut just by adding fresh yogurt and few other ingredients.
Sometimes we are just too busy we want to make it really quick, or sometimes we are just out of stock of coconut, but that doesn’t mean you cannot enjoy vellarikka kichadi or cucumber kichadi. You can easily prepare this cucumber or vellarikka kichadi in yogurt gravy without coconut and it is simple and tasty as well. You can enjoy few spoons of vellarikka kichadi with rice for lunch or dinner.
You would love them if you love fresh cucumber and yogurt. The combination of cucumber and yogurt has a wonderful cooling effect since both the ingredients – cucumber and yogurt are known for their cooling effect on our bodies.
Both cucumber and yogurt based salads and drinks are especially refreshing during the hot summer months. Raw Cucumber yogurt sandwich is also a popular tea time sandwich in many places.
So back to the vellarikka kicchadi or cucumber kichadi, this Kerala style kichadi recipes made with yogurt is cooling and they are refreshing when served with hot dishes and curries. In fact, the main purpose of serving few spoons of kichadi for the Kerala feast or any South Indian lunch is to reduce the heat and spiciness from other curries or side dishes. That is why they are usually just served in small quantities, as it is meant for cooling you off!
While fresh raw cucumber is enjoyed with yogurt salads popularly known as raitha in India, this cucumber yogurt recipes calls for cooked cucumber in it along with a very simple seasoning. It is a very light dish, nothing fancy in it, you can enjoy it with rice.
Usually there will be other side dishes for rice and the cucumber yogurt dish is usually enjoyed as an extra dish by serving just one or two spoons of it along with rice and other dishes. Yes, this is an extra dish for the lunch or dinner menu, it is generally not enjoyed as a main dish. And Kerala style kichadi recipes are almost always served for Kerala style feasts (as one of the dishes where it is served in very light quantities).
Cucumber Kichadi Recipe – Vellarikka Kichadi Recipe Without Coconut
Makes multiple sevings (one serving is 1 to 2 tablespoons)
Ingredients for vellarikka kichadi recipe without coconut – Cucumber Yogurt Recipe Indian Kerala Style
- Cucumber (vellarikka) — 1/2 of a medium sized cucumber
- Yogurt (Curd) 1 cup
- Water 1/4 cup
- Salt as required
- Oil 1 tablespoon
- Mustard seeds 1 teaspoon
- Curry leaves a few
- Red chilies a few (optional)
Instructions to make vellarkka kichadi recipe without coconut – cucumber kichadi recipe without coconut
- Peel the skin of the cucumber and cut it open and remove the seeds. You can gently scrape off the seeds using a knife.
- Slice the cucumber in very thin and short slices. See the picture which shows the sliced cucumber for kichadi recipe.
- Heat oil in a pan and add mustard seeds.
- When the mustard seeds splutter, add curry leaves and red chilies fry for a few seconds.
- Add the cucumber along with water, add salt and wait for the water to boil.
- When the water starts boiling, reduce the flames, cover the pan and cook for about 6 to 7 minutes.
- After the cumber is cooked, you can switch off the stove and keep it for cooling.
- Once it is cool enough, add the yogurt and mix everything well.
Enjoy with rice for luch or dinner or Kerala sadya (feast).
Notes: Cucumber kichadi tastes best as it cool off and thickens by its own.