Vellarkka Kichadi / Cucumber Kichadi

Vellarkka Kichadi / Cucumber Kichadi

Vellarkka Kichadi / Cucumber Kichadi

Vellarkka Kichadi / Cucumber Kichadi 

Vellarkka Kichadi / Cucumber Kichadi is one of the most salient accompaniment in Kerala Sadya’s. Cucumber Kichadi is prepared from cooking dices of cucumber in coconut-spice mix and yogurt and a typical Kerala style tempering is given to finish. The flavor profile of cucumber kichadi is what attracts me to the most as gives a sweet and sour touch to sadya, especially when you are serving spicy dishes.

Vellarkka Kichadi / Cucumber Kichadi

Vellarkka Kichadi / Cucumber Kichadi

A very easy, yet delicious side dish for a lunch or dinner and very common accompaniment made at every hous hold in Kerala. Boiled rice, thoran of any vegetables and vellarikka kichadi combination is amazingly superb and I personally like this combo.

No onasadya is complete without Vellarkka Kichadi / Cucumber Kichadi. Adds flavor, variety and color to the sadya. Do try out this Vellarkka Kichadi / Cucumber Kichadi recipe and let me know your feedback.

Vellarkka Kichadi / Cucumber Kichadi Recipe

Ingredients

  • Cucumber – 200 gms, diced
  • Grated coconut – 1/2 cup
  • Mustard seeds – 1/2 Tsp, for grinding
  • Garlic – 2 cloves, crushed
  • Ginger– 1 Tsp, crushed
  • Green chilly– 2 each, split
  • Yogurt – 1 cup
  • Coconut oil – 1 Tbsp
  • Dry chilly – 2 each
  • Curry leaves -1 sprig
  • Mustard seeds – 1/2 Tsp
  • Salt to taste
  • Water – 1/2 cup

Directions

  1. Peel and remove the seeds from cucumber.
  2. Dice the cucumber.
  3. In an earthen ware pot, take cucumber and add 1/2 cup water.
  4. Cook the cucumber with crushed garlic, ginger, salt and green chilly.
  5. In the mean time, grind together grated coconut and mustard seeds to smooth paste.
  6. Once the cucumber is cooked, strain and remove the water.
  7. Add ground coconut to the cooked cucumber and cook on slow fire.
  8. Cook for 5 minutes.
  9. Remove from the fire and add  beaten yogurt.
  10. Set aside and make a tempering.
  11. To make the tempering, heat oil in a skillet and splutter mustard seeds.
  12. Then add, curry leaves and dry chilly and let the flavor infuse into the oil.
  13. Remove from the fire and gently mix in the cooked cucumber mix.
  14. Now your Vellarikka Kichadi is ready.

Similar Recipes..

Nadan Parippu Curry

Pulissery or Moru Curry

 Sambar

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Bone Appetite & Happy Cooking!

 

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