Pachadi – Kerala Onam Sadya Recipe

 Pachadi – Kerala Onam Sadya Recipe

For the past couple of days, most of my conversation starts or ends with “Onamthinentha paripadi”? (what plans for Onam) So let me ask you, Onamthinentha paripadi? All set for the celebration?

Well, I dont have any major plans for Onam, apart from making some Paysam. So if you want to invite me for Onasadya, you know where to find me, right ;)?
Here’s another Sadya recipe. Again, this is a yogurt based dish. It can be made with different veggies  and fruits like Okra, Beetroot, Raw Mango, Pineapple etc; I’m posting a Vellarikka (Golden Cucumber). It’s a very mildly spiced dish and it has a very refreshing feeling. I love to have this dish especially during summer, since it has a cooling effect.
So that’s one more dish for your Sadya. You can find other Sadya recipes here.
Wish you a Happy Onam! Hope you have a beautiful time with your loved ones, Enjoy madi :)


Step by step pictures:

 

Grind together coconut, chopped garlic and jeera with 2-3 tbsp water to a smooth paste…

Heat oil in a pan and add cubed cucumber, sliced small onion,green chilli, ginger and salt. Stir it for 2 mins. Add 1/2 – 3/4 cup water. Cook till the cucumber becomes soft…

Add crushed mustard to this. Mix well. Add coconut paste, cook for 3-4 mins till the raw taste of coconut changes…
Remove from fire and add whisked yogurt. Combine well. Bring back to fire and keep stirring for 3-5 mins. Do not let it boil. Drizzle some coconut oil and remove from fire…

Pachadi

Author: Maria Jose Martin

Recipe type: Side dish

Cuisine: Kerala, Indian, South Indian

Serves: 4-5

 

Ingredients

• Kani Vellarikka/Golden Cucumber – 2 cups, cubed ( measured after cutting)
• Small onion/shallots – 2, sliced
• Green chilli – 1-2, slit lengthwise
• Chopped ginger – 1 tsp
• Grated coconut – ½ cup
• Chopped garlic – ¼ tsp
• Jeera/Cumin – a pinch
• Crushed mustard seeds – ¼ tsp
• Yogurt – 500 gms @ room temp
• Salt
• Coconut oil
• Curry leaves

Instructions

1. Grind together coconut, chopped garlic and jeera with 2-3 tbsp water to a smooth paste. Whisk the yogurt and keep aside.
2. Heat oil in a pan and add cubed cucumber, sliced small onion,green chilli, ginger, curry leaves and salt. Stir it for 2 mins. Add ½ – ¾ cup water. Cook till the cucumber becomes soft. Add crushed mustard to this. Mix well.
3. Add coconut paste, cook for 3-4 mins till the raw taste of coconut changes. Remove from fire and add whisked yogurt. Combine well.
4. Bring back to fire and keep stirring for 3-5 mins. Do not let it boil. Drizzle some coconut oil and remove from fire.
5. The dish has a medium thick consistency.

Notes

To clean the golden cucumber, peel the skin and remove the seeds. Then cut into bite sized pieces or cubes. You can store this in fridge for 2-3 days. If storing in fridge, it’s better to bring it to room temp and using it, rather than reheating it.