Cucumber Raita/Vellarikka Kichadi

Cucumber Kichadi – Recipe Card

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


Cucumber Raita /Vellarikka Pachadi

A healthy salad dish used in Kerala Sadhya
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Salad, Side Dish
Cuisine: Indian, Kerala
Keyword: cucumber, kerala dishes, kerala sadhya, onam sadhya, pachadi, vegetarian, vishu sadhya
Servings: 4 people
Calories: 0.15kcal
Author: Dhanya CM


  • 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)

For Seasoning

  • 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
    Cucumber Kichadi Steps
  • Grind coconut and mustard together with a small portion of curd
    Cucumber Kichadi Steps
  • 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
    Cucumber Kichadi Steps



Do not boil the dish once the curd and ground coconut mixture is added. Else it will curdle.
This dish is served as side dish for sadhya and also as a curry for rice. The curd quantity can also be adjusted accordingly for the consistency needed. 


Calories: 0.15kcal
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