Vellarikka Pachadi Recipe
Vellarikka Pachadi
Cucumber Raita - Kerala Style
Submitted By: Taz

Ingredients:

2 Medium Persian Cucumbers -OR- 1 English Cucumber (Kakri / Vellarikka) - diced
1 Cup Plain Yogurt (Dahi / Tair)
1 Fresh Green Chile (Hari Mirch / Pacha Mulagu) - seeded and minced
½ tsp Kosher Salt (Namak / Uppu) - or to taste

Grind to Paste:
3 Tbs Grated Unsweetened Coconut (Nariyal / Nalikeram) - fresh preferred
½ tsp Cumin Seed (Jeera / Jeerakum)
½ tsp Black Mustard Seeds (Rai / Kadugu)

To Temper:
2 tsp Coconut Oil (Nariyal ka Tel / Velichenna)
5-6 Fresh Curry Leaves (Kaddi Patta / Kariveppila) - torn in half
½ tsp Black Mustard Seeds (Rai / Kadugu)
1 Dried Red Chile (Lal Mirch / Chuvanna Mulagu) - broken into pieces

Preparation:
  1. Place a small pan with a tight fitting lid over medium-low heat - Add diced cucumber, green chile, and salt along with a 'splash' of water (apx 3 Tbs) and thoroughly combine
  2. Cover and allow to cook until cucumber is soft and all of the water has evaporated (apx 5-6 minutes)
  3. While the cucumber is cooking, place all of the 'grind to paste' ingredients along with 2 Tbs of water in a mortar and pestle, or the work bowl of a small food processor or blender and grind into a paste
  4. Once the cucumbers have softened and the water has evaporated, add the paste to the pan and remove from heat - Thoroughly combine and allow to cool for 10-15 minutes
  5. Place yogurt in a medium/large nonreactive mixing bowl and whisk until smooth
  6. Fold in the cooled cucumber and paste mixture - Adjust seasoning with salt as needed - Transfer to a serving dish and set aside until needed
  7. Heat the coconut oil in a small skillet over medium-low heat until shimmering - Once the oil is hot, add the 'to temper' ingredients and fry until the seeds crackle and the dry chile is slightly darkened (apx 45 seconds to a minute)
  8. Remove from heat and pour over your pachadi
  9. Serve alongside biryani or pulao, with bread as a snack, over steamed basmati rice, alongside any grilled dishes, or as part of any Indian meal
Can be stored refrigerated in an airtight container for up to 1 week

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