Savour the flavours of summer with Kerala-style Vellarikka Pachadi
A South Indian curry in a coconut-yoghurt sauce with subtle flavours of mustard seeds
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 4 |
200 gms Indian yellow cucumber
¾ cup of Grated coconut
3 Green chillies, chopped
¾ tsp Mustard seeds
½ cup Yoghurt
2 Dried red chillies
1 tbsp Coconut oil
½ cup Water
A pinch of cumin seeds
1 sprig of curry leaves
Salt to taste
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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