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Main Course

Nadan Vellarikka Pachadi

A version of North Indian Raita, a dish with slightly spicy and sour flavor. an excellent combo with white hot rice.

Ingredientsfor 3 servings

2 nos Cucumber finely chopped, vellarikka
11/2 cup Curd/Yogurt
1/2 To Mustard seeds
Salt, to taste
Water, to taste
1/2 cup Coconut — grated
2 nos Green chillies — slit
1/4 tsp Cumin seeds (Jeerakam)
1 tbsp Oil
4 nos Dry red chillies
Curry leaves A sprig

Preparation

Step 1
For preparing the dish, first remove the skin from the vellarikka and cut into small pieces. Cook the vellarikka with little water along with salt and green chillies.
Step 2
Grind together coconut, cumin seeds and little curd(don't add water for grinding).
Step 3
Once the vellarikka pieces are cooked, add the ground coconut paste. Continue cooking in low flame for another 3 minutes and add the remaining curd and give it a good stir till it becomes thick.
Step 4
Take it off the heat. Do not boil the curry dish after adding curd.
Step 5
Let the mustard seeds crackle and cook dry red chillies and curry leaves for a few minutes. Pour seasoning over the Pachadi dish. This curry dish is an excellent combo with rice. You will find the dish very popular during Sadhya.

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

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Main Course

Nadan Vellarikka Pachadi

A version of North Indian Raita, a dish with slightly spicy and sour flavor. an excellent combo with white hot rice.

Ingredientsfor 3 servings

2 nos Cucumber finely chopped, vellarikka
11/2 cup Curd/Yogurt
1/2 To Mustard seeds
Salt, to taste
Water, to taste
1/2 cup Coconut — grated
2 nos Green chillies — slit
1/4 tsp Cumin seeds (Jeerakam)
1 tbsp Oil
4 nos Dry red chillies
Curry leaves A sprig

Preparation

Step 1
For preparing the dish, first remove the skin from the vellarikka and cut into small pieces. Cook the vellarikka with little water along with salt and green chillies.
Step 2
Grind together coconut, cumin seeds and little curd(don't add water for grinding).
Step 3
Once the vellarikka pieces are cooked, add the ground coconut paste. Continue cooking in low flame for another 3 minutes and add the remaining curd and give it a good stir till it becomes thick.
Step 4
Take it off the heat. Do not boil the curry dish after adding curd.
Step 5
Let the mustard seeds crackle and cook dry red chillies and curry leaves for a few minutes. Pour seasoning over the Pachadi dish. This curry dish is an excellent combo with rice. You will find the dish very popular during Sadhya.