Vellarikai Pachidi Recipe - 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 : Raita

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 Vellarikai Pachidi , Boorani Raita , Cucumber Raita with Flax Seeds . You can also find more Raita recipes like Cucumber Raita with Flax Seeds, Boorani Raita, Aloo Ka Raita, Raita. Or try out these recipes from Kerala Cuisine like Stuffed Mackerel, Mixed Vegetable Pitlai, Tempered Idlis, Mathanga Erissery.

Vellarikai Pachidi Recipe - How to make Vellarikai Pachidi


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy


  • Cucumber peeled2 medium

  • Yogurt to taste

  • Salt cup

  • For tempering

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Dried red chillies broken2

  • Curry leaves 10-12

  • Asafoetida 1/4 teaspoon


Step 1

Cut cucumber vertically and remove seeds and chop finely. Transfer into a bowl, add salt and mix well.

Step 2

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 3

Heat oil in a small non stick pan. Add mustard seeds, red chillies, curry leaves and asafoetida and saute till the seeds splutter.

Step 4

Pour it over the pachidi. Keep it in the refrigerator for some time and serve cold.

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