Vellarikka kichadi is a traditional Kerala side dish made with Malabar cucumber, coconut and curd as main ingredients. Cucumber kichadi is light, cooling and slightly tangy that balances a hearty south Indian lunch.
Cucumber Kichadi is an important part of an Onam Sadhya or Vishu sadhya and pairs well with sambar, rice on regular menu too.
Check out my Pineapple pachadi and mambazha pulissery recipe in this website.
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I wanted to add this Kerala style Cucumber kichadi in my thayir pachadi post actually. But this was very different that I wanted to make a new post out of it. Though this is a sadhya dish, I do eat it with everything like for example chapathi and it goes well too. Malabar cucumber is so different in texture than the regular other varieties. This Malabar cucumber definitely needs pre cooking in the pachadi, though my other cucumber thayir pachadi can be prepared with raw ones too.
About Vellarikka Kichadi
- In Kerala cuisine, kichadi refers to yoghurt based savory dish with mustard ground along with coconut.
- Usually prepared with vegetables like cucumber, bitter gourd and vendakka (Ladies finger/ okra).
Vellarikka Kichadi Ingredients
Here are the few ingredients needed to make vellarikka kichadi.
- Vellarikka - Malabar cucumber
- Coconut - Main ingredient for balancing the taste, gives thickness.
- Curd - Using thick curd is must for a thick texture and whiter looks.
- Green chilli - For spiciness
- Mustard seeds - Black mustard seeds.
- Red chilli - For tempering.
- Curry leaves - For flavour that imparts while tempering.
Please check the recipe card for quantities.
Step by step pictures
Let's see how to make vellarikka kichadi
- First cut cucumber into 2 and peel it.
- Then remove the centre portion with seeds.
- Slice them and cut further into strips.
- Then dice vellarikka into small pieces.
- Take coconut, mustard seeds, green chilli, a tablespoon of curd and cumin seeds in a mixer jar.
- Grind to a paste and set aside.
- Cook vellarikka with ½ cup water and salt as needed. It takes around 4-5 minutes in medium heat.
- Once cooked soft, add ground coconut paste and mix well.
- Bring to boil and let it cook for 2 minutes. Keep stirring in between.
- Then beat the curd smoothly. Switch off the stove.
- Add curd only after you switch off the stove.
- Mix well.
- Then heat 2 teaspoons of coconut oil and splutter ¼ teaspoon mustard seeds followed by torn dry red chillies and curry leaves.
- Finally add temperings to vellarikka kichadi and mix.
Serve vellarikka kichadi as accompaniment for a South Indian lunch.
Substitutions & Variations
- Use regular cucumber instead of Malabar variety.
- You can use bitter gourd or vendakkai too.
- A piece of ginger can be used while grinding coconut for a different flavour.
Storage
Best consumed within the day, you can refrigerate for one more day maximum.
Top Tip
Use thick curd that is well beaten for best results, both taste and texture wise.
Always switch off the stove before adding the curd.
Add water just as needed, otherwise, kichadi turns watery too. In case you add more than needed, just drain it before adding coconut and curd.
FAQ
Kichadi is savory dish having mustard in the coconut paste, vegetables like cucumber, bitter gourd, ladies finger and Pachadi can be sweet dish like pineapple, mango.
Recipe card
Vellarikka Kichadi Recipe | Kerala Cucumber Kichadi
Ingredients
- 1 cup Vellarikkai Malabar cucumber
- 1 cup Curd Beat smoothly
To grind to a paste
- ½ cup Coconut Grated
- ½ teaspoon Cumin seeds
- 2 Green chillies
- ¼ teaspoon Mustard seeds Black
To temper
- 1 teaspoon Coconut oil
- ¼ teaspoon Mustard seeds Black
- 1 Dry red chilli
Instructions
- First cut cucumber into 2 and peel it.
- Then remove the centre portion with seeds.
- Slice them and cut further into strips.
- Then dice vellarikka into small pieces.
- Take coconut, mustard seeds, green chilli, a tablespoon of curd and cumin seeds in a mixer jar.
- Grind to a paste and set aside.
- Cook vellarikka with ½ cup water and salt as needed. It takes around 4-5 minutes in medium heat.
- Once cooked soft, add ground coconut paste and mix well.
- Bring to boil and let it cook for 2 minutes. Keep stirring in between.
- Then beat the curd smoothly. Switch off the stove.
- Add curd only after you switch off the stove.
- Mix well.
- Then heat 2 teaspoons of coconut oil and splutter ¼ teaspoon mustard seeds followed by torn dry red chillies and curry leaves.
- Finally add temperings to vellarikka kichadi and mix.
Video
Notes
- Use thick curd that is well beaten for best results, both taste and texture wise. Always switch off the stove before adding the curd.
- Add water just as needed, otherwise, kichadi turns watery too. In case you add more than needed, just drain it before adding coconut and curd.
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