Cucumber Curd Raita | Vellarikai Thayir Pachadi

Here is a simple cool raita prepared with cucumber with fresh ground coconut  which is then mixed with yogurt. A great side for biryanis and variety rice. It is pretty much similar to tomato curd pachadi.  Instead of tomatoes we are using cucumber that’s it. For this pachadi the tempering/tadka/Thalippu is very important. Just taste the pachadi before doing the tempering and after tempering. Mustard seeds and hing tempered in oil, makes this dish heavenly and its adds a unique taste.

This raita can be used as a side dish for any variety rice. When I am not able to make proper dry curry or kootu, I usually do this raita or the tomato one.  I just love this raita plain and I can eat it just like that… ;-) (appadiye saapiduven :-)) 

VellarikaiPachadi  
Ingredients:
  • Cucumber (Medium Size) – 1 (Peel the skin and grate them)
  • Curd – 1 cup
  • To grind:
  • Green chillies – 2
  • Shredded Coconut – ½ cup
  • Salt – 1.5 tsp (or to taste)
  • For Tempering:
  • Oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Hing – 1 tsp
Steps:
  • Grind the coconut and green chillies together into smooth paste by adding little water
  • Beat the curd and add the grated cucumber and the coconut mixture.
  • Add salt.
  • In a separate pan or tadka ladle, do the tempering. Heat the oil in the tadka pan.
  • Once the oil is hot add mustard seeds and heeng.
  • Once they start spluttering, add to the raita mixture.

CucumberPachadi

 Notes:
  • Adjust the salt and spices according to your taste.
  • Bitter cucumbers doesn’t goes well in this raita.
Cucumber Curd Raita | Vellarikai Thayir Pachadi
A simple cool raita prepared with cucumber with fresh ground coconut which is then mixed with yogurt. A great side for biryanis and variety rice.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. Cucumber (Medium Size) - 1 (Peel the skin and grate them)
  2. Curd – 1 cup
To grind
  1. Green chillies – 2
  2. Shredded Coconut – ½ cup
  3. Salt – 1.5 tsp (or to taste)
For Tempering
  1. Oil – 1 tsp
  2. Mustard seeds – 1 tsp
  3. Hing – 1 tsp
Instructions
  1. Grind the coconut and green chillies together into smooth paste by adding little water
  2. Beat the curd and add the grated cucumber and the coconut mixture.
  3. Add salt.
  4. In a separate pan or tadka ladle, do the tempering. Heat the oil in the tadka pan.
  5. Once the oil is hot add mustard seeds and heeng.
  6. Once they start spluttering, add to the raita mixture.
Notes
  1. Adjust the salt and spices according to your taste.
  2. Bitter cucumbers doesn’t goes well in this raita.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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