For the last last and final day of Salads, I have this pachadi from Kerala made with cucumber. Until that moment of making it myself, we never knew why the pachadi served in the feast tasted so delicious. When Amma tasted it, she was so happy saying this is what she always wanted to know. This is such a simple recipe, yet it eluded us for so long.
Try this and I am sure you will love it!
Typically even though sometimes we do not make a practise of having pachadis served for every meal, it is mandaroly made during festival feasts and occasions. Pachadis can be made with sour fruits and water based vegetables like the cucumber, squash and other vegetables like mango and carrot. What I found interesting is the mango and pineapple being used in a pachadi in kerala and karnataka cuisine. Whereas we have just the cucumber pachadi being famous in Andhra.
Salads like this surely makes a meal very filling and satisfying.
This was part of the Onam Sadya that I made prepared couple of months back and was inspired by this.
If you can make this pachadi for mixed rice dishes as well like the Kovil Puliyodharai that I made.
Vellarikka – Cucumber Pachadi Recipe
Cucumber/ Vellarikka, diced into tiny pieces – 1 cup
Ginger, finely chopped – 1″
Green Chillies – 3 nos
Grated Coconut – 1 cup
Mustard Seeds – 1 tsp
Plain Sour Curdst – 1 cup
Curry leaves 1 sprig
Salt to taste
Oil – 1 tsp
How to make Vellarikka Pachadi – Cucumber Pachadi
Cook the chopped cucumber with salt, adding little water till it turn to soft.
Grind the grated coconut, green chillies, ginger and 1/2 tsp mustard seeds into a smooth paste with 1/4 cup yogurt.
Add the coconut paste to the cooked cucumber and cook over low flame. Allow to cool and add the rest of the yogurt and set it aside.
Heat oil for tempering in a small pan and add the curry leaves, mustard seeds, when the mustard seeds start popping, add it to the pachadi and mix well.
Serve with steamed rice and enjoy!