How to make Vellarikai Pachidi - Mildly tempered cucumber salad.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Cucumber (खीरा), Yogurt (दही)

Cuisine : Kerala

Course : Raitas

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Vellarikai Pachidi

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

For more recipes related to Vellarikai Pachidi checkout Boorani Raita, Cucumber Raita with Flax Seeds. You can also find more Raitas recipes like Fruit Raita, Mint Vegetable Raita, Burani, Gajarachi Pachadi.

Vellarikai Pachidi Recipe Card

Vellarikai Pachidi
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vellarikai Pachidi Recipe

  • Cucumber peeled 2 medium

  • Yogurt 2 cup

  • Salt to taste

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Dried red chillies broken 2

  • Curry leaves 10-12

  • Asafoetida 1/4 teaspoon

Method

Step 1

Cut cucumber vertically and remove seeds and chop finely. Transfer into a bowl, add salt and mix well. Keep aside for some time. Place yogurt in a bowl, add salt and mix well. Squeeze cucumber well and add to yogurt and mix well.

Step 2

Heat oil in a small non stick pan. Add mustard seeds, red chillies, curry leaves and asafoetida and saute till the seeds splutter. Pour it over the pachidi. Keep it in the refrigerator for some time and serve cold.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.