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5 from 1 vote

Cucumber rice, easy vellarikkai sadam

Cucumber rice, easy vellarikkai sadam involving no grinding part. Quick video, detailed step by step pictures.
Prep Time10 minutes
Cook Time15 minutes
Rice cook time15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4


  • 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


  • 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.



  • 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.