cucumber pachadi without coconut
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Cucumber Pachadi Without Coconut - Vellarikka Pachadi Recipe Kerala Style Without Coconut

Cucumber pachadi or vellarikka pachadi recipe without coconut is a simple, easy and yummy South Indian style yogurt based cucumber dish (kind of cucumber raita with spices) which is often served with rice along with other side dishes and curries for lunch or dinner. The cucumber pachadi is very cooling and refreshing, so it is more enjoyed during the hot summer months though it is prepared all year round in the mostly hot weather in Kerala.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 63kcal
Author Rose

Ingredients

  • 1/2 of medium sized Cucumber vellarikka
  • 1 cup Yogurt   Curd
  • 1/4 cup Water
  • 1/8 teaspoon Salt adjust to taste

For seasoning

  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 string Curry leaves
  • 5 Red chilies

Instructions

  • 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 pachadi recipe.
  • To prepare the seasoning, 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.
  • To prepare the dish, 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 pachadi without coconut tastes best as it cool off and thickens by its own.

Nutrition

Calories: 63kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 184mg | Sugar: 3g | Vitamin A: 8.2% | Vitamin C: 73.6% | Calcium: 5.5% | Iron: 2.4%