Cucumber or vellarikka(malayalam) or kheera(hindi) has mild flavour and is high in water content. It can be eaten raw, fermented or cooked. Cucumber has antioxidant properties, it fights cancer, is anti inflammatory, helps in weight loss and aids in digestion. It contains multiple B viamins, including vitamin B1, vitamin B5 and vitamin B7.
Pachadi is a traditional dish of Kerala and is prepared for onam and features in sadya(feast). It is a simple dish prepared with fresh vegetable, coconut and yogurt. The recipe given below is prepared using cucumber cooked in yogurt-coconut sauce. It is tempered with mustard seeds, curry leaves and served as an accompaniment with rice.
INGREDIENTS
- Cucumber medium 1
- Salt to taste
- Water as required
FOR WET GRIND
- Freshly grated Coconut 3/4 tea cup
- Thick Curd 1 1/2 tea cup
- Green chillies 1-2
- Mustard seeds 1/4 tsp
FOR SEASONING
- Mustard seeds 1/4 tsp
- Coconut oil 1 tbsp
- Dry red chillies broken
- Curry leaves 1 sprig
METHOD
Wash and remove the skin of the vellarikka and cut into fine pieces. In a large deep vessel, cook the vellarikka with enough water.
Grind coconut, curd, mustard seeds and green chillies to a fine paste. No need to add water while grinding coconut. Add the ground coconut paste to the cooked vellarikka. Cook on low heat for 2-3 minutes. Turn off the heat.
In a frying pan heat oil add mustard, curry leaves and dry red chillies. Turn off the heat as soon as the mustard seeds starts spluttering.
Pour it over the vellarikka pachadi. Serve hot with steamed rice/Indian bread.
