Vellarikka (Yellow cucumber) pachadi

 

Ingredients

Vellarikka or Yellow cucumber, 350gm (½ of one cucumber)

Coconut, ½ cup

Green chilli, 1 no.

Ginger, 1 tsp

Water, 1 cup + 1/2 cup for grinding

Brown sugar, ½ tsp

Full fat yoghurt, 1 cup

Oil, 2 tbs

Mustard seeds, 1 tsp

Shallots (finely chopped), 8 nos. 

Whole red chili, 2 nos.

Curry leaves, 2 sprigs

Preparation

• Peel the skin of the cucumber and cut lengthwise into four pieces.
• Deseed and wash the pieces. Chop into very thin pieces and cook with one cup of water over a medium flame. It requires only ten minutes to cook. Stir from time to time for even cooking. Do not let the water completely evaporate, remove from heat when 1-2 tablespoons of water remain. 
• Meanwhile grind the coconut, green chili and ginger with the required quantity of water into a fine paste.
• Add half teaspoon mustard and grind once again.
• Transfer to a bowl and stir in the remaining water.
• Once the cucumber is cooked, add the coconut paste and sugar. Sauté and boil for one minute.
• Check salt.
• Remove from fire and add yoghurt, mix well.
• Heat oil in a pan and add mustard seeds.
• Once it pops, add shallots, chili, curry leaves, and sauté until the shallots turns golden.
• Add this to the pachadi and mix in.

Your sweet pachadi is ready. Please share and comment 😊

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