Cucumber Rice Recipe , Easy Vellarikkai sadam

Cucumber rice (Vellarikkai Sadam) is an a quick and refreshing South Indian variety rice made with grated cucumber, coconut, tempered spices and cooked rice.

It needs no grinding and comes together in minutes, so perfect for lunch box or in lazy days where you crave for just a variety rice and vadams.

Check out my cucumber dosa recipe and cucumber thayir pachadi recipe in this website.

Jump to:

• Inspiration
• Cooking rice
• Stepwise photos
• Recipe card

I used to love the cucumber which we used to get in Salem when I was a kid. It was different from the other cucumber we get in Chennai, which is pale green in colour. The one we get in Salem was smaller and had hues of green stripes running over the skin. Now a days very much used to the pale green ones. We even get the same air flown in singapore.

But the one we get here in Singapore is a larger version of what we got in salem. I used to buy that for a while and then after few bitter cucumber experiences, stopped buying at all. Vj from the beginning did not like it saying it smells so different for him.

When we went to Dubai couple of years back, the cucumber we had there in hummus platter etc was really good. Then once we came back to Singapore, started to buy these Japanese cucumber.

We just mix salt and pepper to have it as dip or salt and chilli powder last summer and enjoyed it. This summer I just have started to buy cucumber regularly. I made a salad and had one sitting in fridge probably waiting to make a raita.

Inspiration

Being a big fan of variety rice and given the fact it has been ages since I made variety rice. When I saw the Divya's beautiful vellarikkai sadam, I just drooled and wanted to try it out very badly.

I requested her to post the recipe and she did and sent it to me too asking me to try. Tried the very next day and sent my feedback to her. I was so happy with the outcome and totally enjoyed the meal.

Vj too loved it. I had it with some potato kari, onion pickle and it was perfect match. Some fryums would have completed my cravings completely but I enjoyed it to the core.

Just like coconut rice, this rice can also get easily spoilt, so handle carefully. Consume as soon as you can within a day.

Cooking rice

Firstly, wash rice and pressure cook for 4 whistles with 2 & ½ cups water. I used sona Masuri. You can use any type of rice but please follow the water quantity accordingly. We need fluffy, non sticky rice.

Then, once done, invert to a broad vessel and spread gently to cool down. After that, you can add a drizzle of coconut oil or sesame oil to ease grains separate.

Stepwise photos

1. Wash firstly and peel the cucumber. Then you can cut into small portions. Grate all the sides surrounding the center portion, leaving the seeds. I used my julienne grater.

2. Measure 1 cup and set aside. Gather other ingredients needed.

3. Heat a pan/ kadai with coconut oil. Firstly roast cashews and set aside.

4. In the same oil, splutter mustard followed by all other ingredients under 'to temper'. After that, add grated coconut and roast for a minute without changing its color.

5. In goes the grated cucumber, little salt and cook until the cucumber turns translucent.

6. Finally, add cooked rice, required salt and mix thoroughly.

7. Lastly add coriander leaves and give it a mix, switch off the flame. Garnish with roasted cashews for extra crunch in the recipe.

Serve cucumber rice hot with any spicy side dish. We had with potato curry, onion pickle. Pair it with fryums and it's just tastes great.

Recipe card