Savour the flavours of summer with Kerala-style Vellarikka Pachadi

Peel the cucumber and then chop it into bite-sized cubes.

Cook the cubed cucumber in a pan (preferably an Earthen pot) with water and salt over a medium flame for 5 minutes or until the water is absorbed.

Grind the grated coconut, green chillies, and cumin seeds with a bit of water to a fine paste and set aside.

Add the ground coconut paste to the cooked cucumber. Mix well and heat over a low flame, but do not boil. Add the whisked yoghurt and mix well.

Pound ½ teaspoons of mustard in a stone mortar and pestle. Add it to the curry, then turn off the flame.

Finally, temper one tablespoon of coconut oil in a pan over medium flame. Add ¼ teaspoon mustard seeds and let them splutter. Then add chopped green chillies, dried red chillies, and a sprig of curry leaves.

Sauté for 3 to 4 seconds, then pour this tempering over the curry. Serve it with hot rice.

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