Vellarikka Kichadi is a traditional Kerala side dish made with yogurt, cucumber, coconut and spices. It is simple, mild, cooling and a must-have in a traditional Onam Sadya meal.

If you love easy Kerala recipes, you might also enjoy Avial, Idiyappam, and Vazhakka Thoran.

Traditional Kerala vellarikka kichadi or cucumber kichadi served in a small bowl, topped with tempered curry leaves, mustard leaves and red chili.

Quick Look: Vellarikka Kichadi Recipe

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
Servings: 2
Difficulty: Easy, perfect for Onam Sadya.
Dietary info: Vegetarian, nut-free.

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Quick Look: Vellarikka Kichadi Recipe
What is Vellarikka Kichadi?
Why you'll love this recipe:
Ingredients & Substitutions
How to make Cucumber Kitchadi
Tips & Notes:
Serving suggestions
Storage suggestions
More Kerala Recipes
Kerala Vellarikka Kichadi

What is Vellarikka Kichadi?

Vellarikka Kichadi, also known as Cucumber Kichadi is a traditional Kerala (officially called Keralam) yogurt-based side dish made with cucumber and freshly ground coconut paste. It is mildly spiced, delicious and made with simple ingredients. The word "Vellarikka" means cucumber in Malayalam and "Kichadi" refers to a yogurt-based preparation where vegetables are mixed with coconut, yogurt and green chilies.

Vellarikka Kichadi has an important role in a traditional Onam Sadya because of its refreshing flavors. Sadya meals usually have a combination of many dishes that are spicy, coconut-heavy, or slightly rich and this cucumber kichadi helps balance those flavors on the banana leaf. If you want to try more yogurt-based Kerala recipes, try my Moru Curry, Mambazha Pulissery, and Avial.

Unlike some other Sadya dishes that require long cooking, this one is simple and quick to prepare and perfect to make during festive days. You'll often see it served alongside other classic Sadya dishes like Beetroot Pachadi, Varutharacha Sambar, Parippu Curry, and Kadumanga Achar.

Why you'll love this recipe:

Easy, delicious, healthy and perfect for everyday cooking and special occasions.
A perfect recipe to make in the summer.
Adds a perfect balance to a Sadya meal.

Ingredients & Substitutions

Yellow Cucumber - Traditional Kerala vellarikka kichadi uses malabar cucumber or yellow cucumber. If that is not available, you can use regular cucumbers or English cucumbers.

Yogurt - Use thick and slightly sour yogurt if possible. It gives the cucumber kichadi its creaminess and refreshing flavor. Make sure the yogurt is not too sour.

Coconut - The fresh coconut adds sweetness and creaminess to the dish. Frozen coconut can also be used in this recipe. You can replace it with dessicated coconut, but the flavor and texture will be slightly different.

Chilies - You will need both green chilies and dried red chilies in this recipe. Green chilies will add mild heat and flavor to the dish.

Spices - This recipe requires cumin seeds to grind alongwith coconut, and mustard seeds for tempering. You can replace cumin seeds with cumin powder if needed.

Curry Leaves - They add a distinctive flavor to cucumber kichadi. If they are unavailable, you can omit them or use dried curry leaves. But I highly recommend using the fresh ones.

Coconut Oil - Can be replaced with any neutral oil, such as sunflower oil, but coconut oil adds a wonderful and unique flavor to the dish.

A full ingredient list with exact amounts can be found in the recipe card below.

How to make Cucumber Kitchadi

Wash and peel the cucumber. Cut in half and remove seeds. Chop into small pieces. Whisk yogurt until it is smooth and keep it aside.

Add the chopped cucumber, a little water and salt to a pan or vessel. Do not add more water, it should be just enough to cook them. Cook until the cucumber becomes tender but not mushy.

Grind coconut, green chilies and cumin seeds to a paste and add it to the cooked cucumber. Mix well and let it cook for another 2 minutes. Turn off the flame.

Add the beaten yogurt to the cooked cucumber and mix well. Adjust salt.

To prepare the tempering, heat the coconut oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and dried red chili and turn off the heat.

Pour tempering over the kichadi and mix gently. Serve as a side dish with rice.

Tips & Notes:

Use fresh and high quality ingredients for the best taste and flavor.
Do not overcook the cucumber. It should become soft but still hold its shape.
There should be no water left after cooking the cucumber. Otherwise, the dish will become watery.
Use thick, fresh or slightly sour yogurt for the best texture and flavor. Do not use it if it is too sour.
Do not boil after adding yogurt. Turn off the heat before mixing in the yogurt. High heat can cause it to curdle.
Traditionally, coconut oil is used for seasoning in Keralam. Do not skip it for authentic Kerala flavor.

Serving suggestions

Vellarikka Kichadi is usually served as part of a traditional Onam sadya and Vishu sadya. Serve it with hot steamed white rice or matta rice along with other sadya dishes like Kerala Banana Chips, Instant Pot Avial, Palada Payasam and Inji Puli.