Vellarikka Pachadi- Golden cucumber in a curd & coconut mixture

This post is part of SADYA VIBHAVANGAL – Learn to make the traditional Kerala Feast- An Artist’s Edible Palette !

Pachadi and Kichadi are the prominent ones in “thodu –curry” section, giving a colorful start to ‘the organic plate’. They are usually cooked with various vegetables in ground coconut and homemade curd base, giving a taste of freshness. I do not know the theoretical difference between pachadi and kichadi but based on my personal experience, as the princess daughter of the Queen of Arabian sea, pachadi is where vegetables are cooked in little water and then ground coconut flavored with pounded mustard seeds, is added and finished with home-made curd and seasoned with coconut oil and curry leaves where as Kichadi is vegetables fried in oil and then enhanced with a touch of fresh curd. If anyone out there knows the correct differentiation, please enlighten me.

Vellarikka Pachadi provides the cooler-effect in a Sadya and this dish is prepared with Kani Vellarikka known as golden cucumber, one of the significant items when preparing Vishu Kani.

Ingredients: - (Approx.)

• 1 cup kani vellari/golden cucumber, chopped into small pieces
• 2-3 green chillies
• Salt to taste
• 2-3 tbsp water

For Grinding:-

• ½ cup grated coconut
• 2 green chillies
• 2 pinches of mustard seeds
• Salt to taste

½ cup beaten curd

For seasoning:

• 2 tsp oil, preferably coconut oil
• ½ tsp mustard seeds
• 1-2 whole dry red chillies
• 5-6 curry leaves

Directions:

• Grind grated coconut and green chillies into a smooth paste, in the small jar of a mixer or blender, adding some water if required; add mustard seeds at the last minute and grind it along with coconut and keep aside.
• In a small saucepan, cook the chopped Kani vellari/golden cucumber pieces with green chillies and salt, adding 2-3 tbsp water, just enough to cook the vegetable. When cucumber pieces turn soft, add the ground coconut mixture and cook again, in low-medium heat, till it starts to boil. Add the curd and adjust the salt; mix everything well and turn off the stove (before it starts to boil) not letting the curd to boil. At this stage, the curry should have a medium consistency, neither thick nor thin or dry.
• In another pan, heat oil and splutter mustard seeds, dry red chillies and turn off the stove and immediately add the torn curry leaves and pour the whole thing to the dish; Close the lid and let it rest for sometime , allowing all the fresh flavors to explode .

Luv
Shn

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