Cucumber Raita/Vellarikka Kichadi is one of the items in the Kerala Sadhya. It can be termed as a Kerala version of cucumber yogurt dip with a twist as the coconut-mustard grinding gives it a unique flavor
The yellow cucumber is used to make this dish traditionally. When the cucumber is cooked, it gets a unique texture. Top it up with the coconut-mustard paste and you get a cucumber raita like one you’ve never tasted before.
The consistency is made thicker so that it won’t run when served on the plantain leaf. If being used as a curry for rice, this can be made bit watery.
Other vegetables that can be used to prepare Kichadi instead of Yellow Cucumber : Carrot, Slightly sautéed Bitter gourd, Fried Ladies Finger
- 200 gms Yellow Cucumber
- 1 half Coconut
- 4 nos Green chilies (Adjust as per taste)
- 1 tsp Mustard seeds
- 1 cup Sour Curd (Adjust based on required consistency)
- 1/2 tsp Salt (Adjust as per taste)
- 2 Nos Dry chilies
- 1 sprig Curry Leaves
- 1/2 tsp Mustard seeds
- 1/2 tbsp Coconut oil
- Boil the peeled , deseeded and diced cucumber with salt. Once cooked, pour into a towel and hang it to drain the water
- Grind coconut and mustard together with a small portion of curd
- Combine the ground paste and remaining curd and add to the cucumber pieces and cook in low flame. Take care not to boil.
- Heat the oil in a seasoning pan and add mustard seeds to it. When it splutters, add curry leaves and dry chilies to it. Stir it for few seconds and add to the prepared kichadi