Vellarikka Pachadi is an important dish for Kerala Sadya. Yellow Cucumber or Vellari is also used for Sambar and Avial. Pachadi is also made with Green Mangoes, Pavakka / Bitter Gourd, Unripe green tomatoes, Cheera / Spinach etc., but for Sadya, Vellarikka Pachadi is used. In Kerala, Sadhya is a grand vegetarian spread on Banana leaf served and enjoyed during festive times like Onam and Vishu and for special Occasions. Parippu Curry, Avial, Sambar, Kalan, Olan, Pulissery, Vellarikka Pachadi, Achinga Mezhukkupuratti, Erissery, Inji Curry, Thoran, Koottu curry, Theeyal, Papad, Mango Pickle, Crisps, Mathanga Payasam, Palada Payasam, Parippu Pradhaman etc. are the main dishes during Kerala Sadhya. Sweet Pachadi made of Pineapple and grapes is another variety dish for Sadhya.
Today I am sharing the simple and delicious vellarikka pachadi recipe.
- Vellarikka / Yellow Cucumber-2 cups (chopped finely)
- Green chili-2 or 3nos.
- Coconut scraped-1 cup
- Curd (thick)- 1 cup
- Mustard-½ tsp + 1 Teaspoon.
- Cumin seeds-½ Teaspoon.
- Ginger-1 teaspoon, chopped.
- Red dry Chili -2 nos.
- Curry leaves- few
- Coconut oil-1 Tablespoon.
- Salt to taste.
- Water as needed.
Method of preparation:
- Peel skin, remove the seeds, wash and clean Vellarikka. Finely chop into small pieces. In a small earthen pot, add chopped cucumber and one slit green chili. Add half a glass of water and cover and cook on medium flame till soft.
- Meanwhile, Grind coconut, green chili,½ teaspoon mustard seeds, cumin seeds, into a smooth paste with little water.
- Add this coconut mix to the cooked cucumber and cook for few minutes on low flame. Combine well and add salt to taste.
- Switch off the flame and pour the well beaten thick curd into the mix.
- Mix it really well.
- The gravy should be thick. No extra water is required. Do not heat after mixing curd.
- Heat coconut oil in a pan, crackle mustards, add curry leaves and red chili. Pour it over the prepared pachadi. Mix it well.
Enjoy with plain rice..!!
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