Kerala Vellarikka Kichadi

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.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Kerala

Keyword: cucumber recipes, kerala sadya recipes, vellarikka kichadi recipe

Servings:

Calories: 157kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 Cup Cucumber, chopped
½ Cup Yogurt
¼ Cup Coconut
2-4 Green Chilies
½ Teaspoon Cumin Seeds
¼ Teaspoon Mustard Seeds
1 Sprig Curry Leaves
1 Dried Red Chili
1 Tablespoon Coconut Oil

Instructions

Wash and peel the cucumber. Remove the seeds and chop it into small pieces.
Combine the chopped cucumber, water and salt in a vessel and cook till the pieces are soft and transparent. There should be no extra water.
Grind the coconut, green chillies and cumin seeds to a paste.
Add the ground coconut to the cucumber and combine. Fry for another 2 - 3 minutes.
Turn off the flame.
Add the beaten yogurt and mix well. Adjust the salt.
Heat oil in a pan for seasoning. Add the mustard seeds and let them splutter. Then add curry leaves and turn off the heat.
Pour the seasoning over the cucumber mixture and mix well.
Serve with rice.

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.

Nutrition