VELLARIKKA KICHADI | CUCUMBER RAITA KERALA STYLE
Ingredients
- 1 large cucumber
- ¼ cup water
- ½ tsp salt
- 1 cup yogurt thick and plain
- ¼ cup coconut grated
- ½ tsp cumin seeds
- 1 green chilli chopped
- 1-2 tbsp water for the paste
FOR TEMPERING
- 2 tsp coconut oil
- 1 dry red chilli
- ½ tsp mustard seeds
- 1 sprig curry leaves
Instructions
COOK THE CUCUMBER
- Peel the cucumber. If it has too many seeds, remove them. Cut/dice the cucumber into small pieces.
- Add cucumber,salt and water in a pan. Cover it and cook the cucumber over medium heat till it is done and the water evaporates. This will take about 10 minutes.
- Check to see if the cucumber is cooked.
PREPARE THE PASTE
- While the cucumber is getting cooked, prepare the coconut paste.
- Add grated coconut, cumin seeds and green chillis in a food processor.
- Add about 1-2 tbsp water and process to a coarse paste.
- Add the coconut paste to the cooked cucumber.
- Mix it well and cook the mixture for 1 minute. Excess water from the paste will evaporate.
- Remove the pan from the heat. Allow the cucumber mixture to cool down completely.
- Allow the cucumber mixture to cool down completely before you add the yogurt.
PREPARE THE TEMPERING
- Heat oil in a small pan over low to medium heat.
- When it is hot, add mustard seeds.
- As they begin to pop, add the red chilli.
- Add curry leaves and mix.
- Take the pan off the heat.
PREPARE THE KICHADI
- Add yogurt to the cooked cucumber mixture.
- Mix well.
- Add the tempering and mix well.
- Serve immediately or chill it till required.
Notes
- If the cucumber has too many seeds remove them.
- Can use the Indian yellow cucumber for this recipe.
- Make sure the yogurt is not watery or sour.
- Add green chillis according to your taste.