CUCUMBER / VELLARIKKA PACHADI

      Pachadi is a must have item in the long list of side dishes served in a Sadhya. A mixture of Raw Vegetable/Fruit in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Vellarikka Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  Unlike Mango Pachadi, Cucumbers aren't cooked.  So this dish can be prepared in a jiffy. This tangy side dish is prepared with Cucumber, grated Coconut and Curd(Yogurt). 
      Pachadi is a dish mainly cooked with a vegetable or a fruit. A bit of unripened fruit, especially sour vegetables and fruits wins hats-off for the dish.  They are cooked along with coconuts, green chillies and curd(yogurt), seasoned with Fenugreek and Mustard seeds to add a tinge of flavour to the dish.
     My Mom usually prepares this Pachadi for Vishu Sadhya. The coolness of Cucumber in Curd/Yogurt base serves well to cool down your system on a sunny day.  The crunchiness of Cucumber and the mild sourness from Curd makes it compatible with Rice, especially it goes well with Kerala Matta Rice. Serve it as a side in a Lunch menu or add it as one of the side dishes in the long list of Sadhya Vibhavangal.



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Cuisine : Kerala (South India)
Course : Side dish
Spice Level : Low
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

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INGREDIENTS:

Cucumber - 1/2 No.(Medium Size)
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup

 

To Temper:

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn (optional)
Dry Red Chillies - 1 Nos.
Curry leaves - 2 Sprigs
Green Chillies - 2 Nos.
Coconut - 1/4 Cup

METHOD :

• Cut Cucumbers into small pieces, alternatively it can be grated too.
• Whisk the Curd and pour it to the above.
• Add Salt and a Pinch of sugar and mix well.
• Heat Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Green Chillies and Curry Leaves.
• Add grated Coconut to the above and give a quick stir.
• Immediately switch off the flame.
• Pour the tempering into the pachadi and mix well.
• Serve it with rice or add it as one of the side dishes for SADHYA.

NOTES :

• Grated cucumbers tend to ooze out a lot of water, so make sure to squeeze them before mixing it up with Curd.
• If not, Pachadi will turn out to be watery.
• I usually cut them into tiny bites and leave them in the refrigerator, which will help in retaining the crunchiness of the cucumber.
• Just before serving I mix it up with yoghurt and the tempering.
• Adding Fenugreek is totally optional.
• Do not cook cucumbers or reheat the dish, reheating may curdle the curd and make the pachadi watery. 
• Can use any cooking oil for tempering, but Coconut oil gives an authentic flavour to the dish.