Vellarikkai Thayir Pachadi Recipe – Simple Lunch Menu 3

Today I will share with you one more lunch menu I made last week. To go along with rice, I made thakkali kulambu, pudalangai poriyal, vellarikkai thayir pachadi curd and gooseberry pickle. I thought I had both the gravy and poriyal in my blog, but to my surprise, I haven’t posted the recipe yet. Will be posting it soon. Today we will see how the pachadi is made. Pachadi is a Kerala dish usually made with a vegetable, coconut and curd. It goes really well with rice. I always remember mor kulambu when I try pachadi, but they are so different in preparation.

Pachadi is so easy to prepare if you have grated coconut in your fridge. It requires a spice paste made with coconut, ginger and green chillies. Use a part of curd to grind the ingredients instead of using water. It is better. And add the tempering finally. I didn’t have coconut oil, but if you have use it for an authentic touch. If you are making this ahead, then add curd only at the time of serving other wise it will become very sour.

Ingredients:

For The Paste:

Grated Coconut-1/2 cup

Green Chilly-2

Ginger-a small piece

For The Pachadi:

Curd-1 1/2 cups

Cucumber/ Vellarikkai – 1 medium or 2 small

Salt-to taste

For Tempering:

Oil-2 tbs

Mustard Seeds-1 tsp

Hing/ Asafoetida-a pinch

Curry Leaves-2 sprigs

Procedure:

In a mixer grind together coconut, ginger and green chillies using a little curd.

Peel and cube cucumber.

In a pan add the cucumber cubes and a little water and cover and cook until tender.

Add the paste and salt and mix well.

Cook until it becomes thick.

Finally add the remaining curd and remove from flame.

In a pan add oil and add the tempering ingredients.

When they crackle, pour it on the pachadi and mix.

Serve with rice.

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Other Pachadis in this blog:

Vellarikkai Thayir Pachadi

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Ingredients

  

For The Paste

• Grated Coconut-1/2 cup
• Green Chilly-2
• Ginger-a small piece

For The Pachadi

• Curd-1 1/2 cups
• Cucumber/ Vellarikkai - 1 medium or 2 small
• Salt-to taste

For Tempering

• Oil-2 tbs
• Mustard Seeds-1 tsp
• Hing/ Asafoetida-a pinch
• Curry Leaves-2 sprigs

Instructions

 

Procedure

• In a mixer grind together coconut, ginger and green chillies using a little curd.
• Peel and cube cucumber.
• In a pan add the cucumber cubes and a little water and cover and cook until tender.
• Add the paste and salt and mix well.
• Cook until it becomes thick.
• Finally add the remaining curd and remove from flame.
• In a pan add oil and add the tempering ingredients.
• When they crackle, pour it on the pachadi and mix.
• Serve with rice.