Vellarikka Pachadi

Method

1. 1

   Prepare cucumber: Peel 1 large vellarikka (Kerala yellow cucumber). Remove seeds. Grate coarsely or cut into thin strips.

2. 2

   Salt cucumber: Add a pinch of salt to the grated cucumber. Squeeze out excess water.

3. 3

   Make coconut-mustard paste: Blend half cup fresh grated coconut, 1 tsp mustard seeds, 2 green chillies and a pinch of turmeric to a smooth paste.

4. 4

   Combine: Mix squeezed cucumber with coconut-mustard paste.

5. 5

   Add salt and sugar: Add salt and a pinch of sugar. Mix gently.

6. 6

   Whisk yogurt: Whisk 1 cup thick fresh yogurt until completely smooth.

7. 7

   Add yogurt: Add whisked yogurt to the cucumber-coconut mixture. Stir gently.

8. 8

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

9. 9

   Pour tempering: Pour over the pachadi. Mix gently.

10. 10

    Serve: Chill briefly before serving. Vellarikka pachadi should be refreshing and creamy. Serve as part of Kerala sadhya.