Cucumber rice, easy vellarikkai sadam
Cucumber rice, easy vellarikkai sadam involving no grinding part. Quick video, detailed step by step pictures.
Servings: 4
Ingredients
- 1 cup rice Cook and cool down
- 1 cup cucumber grated
- 1 cup coconut grated
- 4 Green chillies slit
- 1 teaspoon ginger chopped
- 2 tablespoon Coriander leaves
- 8 cashews
To temper
- 2 tablespoon coconut oil
- ½ teaspoon mustard
- 1 teaspoon urad dal
- 2 teaspoon chana dal
- 1 pinch asafoetida generous
- 1 sprig curry leaves
Instructions
- Wash rice and pressure cook for 4 whistles with 2 & ½ cups water.
- Once done invert to a broad vessel and spread gently to cool down. You can add a drizle of coconut oil or sesame oil to ease grains separate.
- Wash and peel the cucumber. Cut into small portions.Grate all the sides surrounding the center portion, leaving the seeds. I used my julienne grater.
- Measure 1 cup and set aside. Gather other ingredients needed.
- Heat a pan/ kadai with coconut oil. First roast cashews and set aside.
- In the same oil, splutter mustard followed by all other ingredients under 'to temper'.
- Add grated coconut and roast for a minute without changing its colour.
- In goes the grated cucumber, little salt and cook until the cucumber turns translucent.
- Add cooked rice and required salt. Mix thoroughly.
- Lastly add coriander leaves and give it a mix, switch off the flame. Garnish with roasted cashews.
Video
Notes
- Instead of green chillies, red chillies can be used. Number of chillies can be adjusted according to one's spice level.
- She haven't used asafoetida, so it's optional.Use large grater so that cucumber gives texture in the dish.