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| vellari pachadi |
Vellari Pachadi / Kerala Style Madras Cucumber Pachadi
Ingredients
Vellari / Madras Cucumber, cut into square pieces – 1 small
Grated coconut – 1 cup
Green chilies – 3 nos
Mustard seeds – 2 tsp (1 tsp for grinding + 1 tsp for seasoning)
Curd – ¾ cup
Coconut oil – 2 tsp
Red chillies – 2 nos
Curry leaves few
Salt – as needed
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| cucumber pachadi |
Method
1. Peel the skin of Madras Cucumber. Discard the seeds inside. Cut into square pieces.
2. Cook cucumber along with 2 tbsp of water. Keep this aside.
3. In a mixer jar, grind grated coconut, green chillies, 1 tsp mustard, and little water to make a smooth paste. Add little water to ground paste. Set aside.
4. When cucumber is cooked, add ground paste to it. Now lower the flame and cook for 2-3 minutes until raw smell of ground paste leaves.
5. When curry starts to boil, it will start to thicken. Now add curd and salt. Once curry is heated, switch off the stove. Don’t allow curry to boil after adding curd.
6. Heat oil in a pan. Add mustard seeds. Let it crackle. Add curry leaves and dry red
chilies. Turn off the stove.
chilies. Turn off the stove.
7. Pour this over curry. Close the lid until everything blends well.