Thursday, November 4, 2010

VELLARIKKA PACHADI/cucumber/zucchini pachadi

Cucumber/zucchini/ vellarikka ---------- 1 cup, peel off the skin and cut in to small pieces
Mustard seeds---------------------------------1 tsp ( 1/2 tsp for grinding & 1/2 tsp for tempering)
Yogurt/curd------------------------------------ 1/2 cup ( mix it smoothly in a bowl)
Grated coconut--------------------------------3/4 cup
Green chilly------------------------------------ 2 or to taste
Cumin seeds----------------------------------- 1/2 tsp
Turmeric powder---------------------------- 1/2 tsp
Oil------------------------------------------------ 2 tsp
Dried red chilly-------------------------------  1 or 2
Curry leaves a few
Salt as needed.


  1. Cook cucumber with needed salt, turmeric powder and little water. Do not add too much water for cooking as cucumber itself will ooze out some water.
  2. Grind grated coconut, green chilly, 1/2 tsp mustard seeds and cumin seeds to a smooth paste.
  3. Once the cucumber is fully cooked add the ground paste to it and slow cook it for 2 minutes.Add needed salt.
  4. Transfer it to a bowl and mix yogurt/curd to it.
  5. Then for tempering, add oil to a medium heat pan and splutter mustard seeds, dried red chilly and curry leaves.
  6. Next, pour the tempering in to the cucumber pachadi and mix it slightly.

step 1
cook cucumber with needed salt,turmeric powder and little water

step 2
grind grated coconut,green chilly,mustard seeds and cumin seeds to a smooth paste.

step 3
Add ground paste to it.

Transfer to a bowl and mix yogurt and tempering to it.


  1. Easy and yummy pachadi, lovely color...

  2. Yummy pachadi that green color, so nice

  3. yesterday i was trying to figure out kichadi-pachadi difference..each region has their own definition! so still couldn't figure out :( zucchini pachadi looks yummy..will try it some day...

  4. Refreshing cucumber pachadi...

  5. cucumber pachadi looks colorful . am sure it tasted great.

  6. Wat a beautiful looking pachadi..


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