Cucumber Pachadi / Cucumber with Yogurt and Mustard Seeds  

It is a traditional Kerala dish made with Cucumber and Yogurt. This is one of the dishes served during most festivals in Kerala and falls somewhere between curry, salad and condiment.

Pachadi can be prepared with different vegetables like pineapple, cucumber etc. I still get confused between Pachadi and Kichadi, but I’ve heard that in Pachadi, pounded mustard seeds are added along with coconut, while in kichadi mustard seeds are used just for seasoning. If you have any other explanations, please share it with me. Try this healthy, refreshing and simple pachadi /curry and Enjoy!

Preperation Time: 10 min.

Cooking Time: 15 min.

Serves: 4


Cucumber - 300 gms.  (I used salad cucumber)

Yogurt - 3/4 cup, well beaten

Salt - to taste

For grinding

Grated coconut - 1 cup (see the measurements here)

Green chilli - 2

Yogurt - 4 Tbsp

Mustard seeds - 1 tsp

For seasoning

Oil - 2 tsp

Mustard seeds - 1 tsp

Dry whole red chillies - 2 (broken into half)

Curry leaves - 1 stem

Preparation Method

Peel and chop the cucumber into small pieces. Set aside.

Grind grated coconut along with green chilli and 3 - 4 Tbsp of yogurt into a smooth paste. Then add mustard seeds and grind again for few seconds.

Transfer this into a bowl and add 3/4 cup yogurt into it. Mix well and keep aside.

Add cucumber and salt  into it. Mix well.

Heat oil in a small pan and splutter mustard seeds. Then add dry red chillies and curry leaves. Saute for a while.

Then turn the flame off.

Pour this into previously prepared cucumber mixture and mix well.

Cucumber/vellarikka kichadi is ready to be served.

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