This vellarikkai thayir pachadi is a Tamil Nadu style cucumber raita made with grated cucumber, fresh yogurt, and a freshly ground coconut-green chili paste. What sets it apart from a plain cucumber raita is the coconut masala and the mustard seed tempering — together they turn a simple yogurt side into something deeply flavorful. It comes together in under 30 minutes and pairs beautifully with biryani, pulao, or any variety rice.
If you’ve been following this blog for a while, you already know how much I love raita. It’s one of those effortless sides I reach for whenever I want something cooling alongside variety rice — and this cucumber version with freshly ground coconut paste is one of my absolute favorites.
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Cucumber is one of the most refreshing vegetables, especially in summer. Beyond eating it plain with salt and pepper, it works beautifully in so many recipes — cucumber kootu, cucumber lassi, tzatziki, and of course, yogurt-based dishes like this one.
Tamil Nadu vs. Kerala Style — What’s the Difference?
This is a Tamil Nadu (or catering-style) vellarikkai thayir pachadi, and it’s subtly different from the Kerala version. Here, we use raw grated cucumber and grind just coconut and green chili for the masala paste. In the Kerala-style vellarikka pachadi, cumin is added to the coconut grind along with mustard seeds. These feel like small differences, but they create noticeably distinct flavors — so both are worth making.
Why the Tempering Makes All the Difference
Don’t skip the tempering — it completely transforms this dish. Taste the pachadi before you add it, then taste it after. Mustard seeds, urad dal, chana dal, hing, and curry leaves, when tempered in hot oil, add a depth and warmth that make this raita taste far more layered than the few ingredients suggest.
What to Serve With Cucumber Raita
This vellarikkai thayir pachadi pairs beautifully with:
- Biryani and pulao
- Lemon rice, tamarind rice, or coconut rice, or any other variety of rice.
- Sambar rice or dal khichadi
- Even as a cooling dip alongside papad
Ingredients Required
Cucumber — The star of this recipe. I’ve tested this with cocktail, English, Persian, and Indian (fewer seeds) varieties and all work well. Peel and grate it; if it’s organic or homegrown, you can leave the skin on. Don’t discard the water that releases when grating — it has all the goodness. You can use it while grinding the coconut paste, though I didn’t use it in this recipe.
Yogurt — I use ½ cup of homemade yogurt. Non-sour yogurt works best here for balance.
Coconut masala — Just fresh grated coconut and green chili ground with a little water. Simple, but this is what takes the recipe from plain raita to something special. The coconut paste also naturally thickens the raita — if yours is too thin, just increase the amount of coconut when grinding.
Tempering — Mustard seeds, urad dal, chana dal, asafoetida, and curry leaves in a little oil. This is what makes this pachadi truly special — don’t skip it.
Cilantro — Optional but recommended. About 2 tbsp adds a lovely fresh finish.
Apart from these ingredients you need salt and water. Please check the recipe card for exact measurements.
Dietary Notes
This recipe is naturally nut-free. To make it vegan, swap in cashew, soy, or peanut-based yogurt. For a gluten-free version, use certified gluten-free asafoetida or skip it entirely.
Storage
Best made fresh, but leftovers keep well in the refrigerator for up to 2 days. Give it a good stir before serving, as it may thicken slightly.
How to Make Cucumber Raita
- It will ooze out water and don’t discard the water cucumber water;
- In a mixing bowl, combine the grated cucumber, yogurt, and salt. Mix well.
- Grind the coconut and green chili with ¼ to ⅓ cup of water (you can also use the cucumber water here) into a smooth or slightly coarse paste. Add this to the cucumber-yogurt mixture and stir to combine.
- Heat oil in a small tadka pan. Once hot, add the mustard seeds, urad dal, and chana dal. When they start to splutter, add the asafoetida and curry leaves and let them sizzle for a few seconds.
- Pour the tempering over the raita and mix well. Taste and adjust salt.
- Garnish with cilantro and serve immediately or chill for 15–20 minutes before serving.
Recipe Notes
- Always taste a small piece of cucumber before grating — a bitter cucumber will ruin the raita.
- Don’t discard the water that releases when grating the cucumber — it has all the goodness. You can use it while grinding the coconut paste, though I didn’t use it in this recipe; I added the coconut directly to the yogurt and used water for grinding the coconut masala.
- Add the tempering just before serving if you’re making this ahead.
- Adjust the salt and spice to taste.
Variations
- Stir in 1 tbsp hemp hearts when grinding the coconut for a creamier texture.
- Add 2 tbsp soaked chia seeds to the finished raita for extra fiber.
Frequently Asked Questions
Yes, but add the tempering just before serving for the best flavor and texture. The raita itself can be prepped a few hours ahead and refrigerated.
Absolutely. Frozen grated coconut works just as well as fresh in this recipe. Just thaw it before grinding. In fact, I used frozen coconut for this recipe.
Raita is a North Indian term for a yogurt-based condiment, while pachadi is the South Indian equivalent. They are similar in concept, but South Indian pachadis often include a coconut paste and a mustard seed tempering, giving them a more layered flavor.
You can, but the coconut paste is what sets this apart from a plain cucumber raita. Without it, you’ll get a simpler, thinner raita. If you skip it, add a pinch of roasted cumin powder to make up for it.
The coconut paste is your best friend here. It naturally thickens the raita, so if yours is too thin, just increase the amount of coconut when grinding. There’s no need to squeeze out the grated cucumber — that water is full of nutrients and flavor, and it beautifully absorbs into the paste.
More Raita Recipes
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📖 Recipe
Cucumber Raita | Vellarikkai Thayir Pachadi
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 250 grams of cucumber about 3 small ones
- ½ cup yogurt
- ¾ tsp salt
- 2 tbsp cilantro optional but recommended
To Grind:
- ⅓ cup grated coconut fresh or frozen
- 1 green chili
For Tempering:
- 2 tsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- ½ tsp chana dal
- ¼ tsp asafoetida hing
- 5 curry leaves
Instructions
- Peel and grate the cucumber. It will ooze out water and don't discard the water cucumber water;
- In a mixing bowl, combine the grated cucumber, yogurt, and salt. Mix well.
- Grind the coconut and green chili with ¼ to ⅓ cup of water (you can also use the cucumber water here) into a smooth or slightly coarse paste. Add this to the cucumber-yogurt mixture and stir to combine.
- Heat oil in a small tadka pan. Once hot, add the mustard seeds, urad dal, and chana dal. When they start to splutter, add the asafoetida and curry leaves and let them sizzle for a few seconds.
- Pour the tempering over the raita and mix well. Taste and adjust salt.
- Garnish with cilantro and serve immediately or chill for 15–20 minutes before serving.
Notes
- Always taste a small piece of cucumber before grating — a bitter cucumber will ruin the raita.
- Don’t discard the water that releases when grating the cucumber — it has all the goodness. You can use it while grinding the coconut paste, though I didn’t use it in this recipe; I added the coconut directly to the yogurt and used water for grinding the coconut masala.
- Add the tempering just before serving if you’re making this ahead.
- Adjust the salt and spice to taste.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Earlier posted on 2014. Now updated with new pics, video, FAQ and recipe card with nutrition information.
WoW! Cucumber Pachadi looks really cool & delicious..Sounds interesting combo coconut & cucumber !!
Thanks a lot pa.