Receta Pachadi / Vellarikka Pachadi (Kerala Vishu Special)
Vellarikka pachadi is a yogurt and coconut based refreshing dish of Kerala and perfect for summer as vellarikka a..k.a cucumbers has a cooling effect.
With Vishu just round the corner the urge to make pachadi was overwhelming for me. It all started when my neighbor, Shini gave me a bowl of hot vellarikka pachadi and that made me yearn for more and I had to make some to satisfy that craving!
It is one of the easiest and simplest curry from Kerala and a must for Onam and other festivals...a must for traditional Kerala Sadhya. Pachadi can be made with beetroot, mango, pineapple, carrot, tomato.
Pachadi is best to have with hot steaming rice, though it is a common everyday curry, I am sharing this particularly for the novice cook. It is best not to boil it for long once yogurt/curd and coconut paste is added.
Fresh Curry leaves and coconut oil plays an important role in this authentic dish.
Author: Nisa Homey
Cooking Time: 10-15 min
Serves: 2-3.
Ingredients:
Cucumber: One small, cut into small cubes (mine weighed about 400 gms).
Water: 1/2 to 3/4 cup.
Curd/yogurt: 1/4 cup.
Salt to taste: I used about 1 1/2 tsp.
To Grind:
Coconut, grated: 1 cup.
Mustard Seeds: A big fat pinch.
Fenugreek Seeds: A big fat pinch.
Jeera: A big fat pinch.
Ginger: 1/4 inch piece.
Green Chillies: 2 or according to your tolerance level.
Curry Leaves: One sprig.
To Season:
Coconut Oil: 1 1/2 tsp.
Whole Red Chillies: 3 to 4, broken.
Mustard Seeds: 1/2 tsp.
Curry leaves: 1 Sprig.
Shallots/Button Onion: 6-7, sliced.
Method:
The cucumber (Vellarika) I used.
Into a pan, kadai, or clay pot (manchatti). Dunk in the chopped cucumber, add water and salt. Allow it to boil and cover and cook until done.
While it is cooking, lets get the coconut paste ready, add the coconut scrapings into your small grinder (chutney bowl) and top it with mustard seeds, fenugreek seeds, jeera, green chilly, ginger, and curry leaves. And grind it to a paste with a little water.
Add this and the curd to the cooked cucumber, put the fire on low and give it a nice stir....check salt.
For the seasonings.
Heat another pan or kadai, add coconut oil, mustard seeds, red chilly, curry leaves, and shallots (allow the shallots to start to brown), stir and pour this into the curry. Mix and switch off the fire.
Serve with hot rice!
Also, try this chickpea and yogurt salad!
Notes : Do not let the curry to boil for long once curd and coconut is added.