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.
Indian, South Indian
For the Raita
Medium Size - 1 (Peel the skin and grate them)
Curd – 1 cup
Salt – 1.5 tsp
or to taste
Green chilies – 2
Shredded Coconut – ½ cup
Oil – 1 tsp
Mustard seeds – 1 tsp
Hing – 1 tsp
Grind the coconut and green chilies together into smooth paste by adding little water
Beat the curd and add the grated cucumber and the coconut mixture.
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 hing.
Once they start spluttering, add to the raita mixture.
Adjust the salt and spices according to your taste.
Make sure the cucumber is not bitter.